Relatively high in vitamin C are fresh vegetables and fruits, such as lemons, citrus, oranges, kiwis, tomatoes, watermelon, etc. The structure of vitamin C is similar to the glucose factor, and vitamin C, also known as ascorbic acid, has strong reducing properties. In addition, common wild vegetables also contain vitamin C. For example, horsetail, wild amaranth, dandelion, etc. are rich in vitamin C. Leafy green vegetables also contain vitamin C. For example, rape, cabbage, broccoli, celery, parsley, etc. are among the foods rich in vitamin C.