Vitamin C is found mostly in fruits and vegetables, where the highest concentrations are in fresh, raw foods, while whole grains, seeds, or beans contain very little Vitamin C, except when they are sprouted, which raises the ascorbic acid content. Similarly, animal foods contain almost no Vitamin C, although raw fish provides enough ascorbic acid to prevent Vitamin C deficiency symptoms. Vitamin C is water-soluble and one of the least stable vitamins. Cooking counters the benefits of Vitamin C by destroying much of it in food, and it is easily oxidized in air and sensitive to light. Being mostly contained in the watery part of fruits and vegetables, Vit C is also easily lost during cooking in water, so the steaming of vegetables minimizes its loss... Full Text