(HealthDayNews) -- When it comes to Vitamin C, what you see on the vitamin charts isn't what you get.
Orange juice loses 30 percent of its vitamin C soon after it's squeezed, and commercial orange juice has almost no natural vitamin C left, according "The Real Vitamin and Mineral Book."
Potatoes when freshly dug may have 30 milligrams of vitamin C per 100 grams, but go down to 8 milligrams by spring and almost none by summer. The C content in apples falls by 60 percent a couple of months after picking. Green vegetables lose almost all their vitamin C after a few days at room temperature. And blanching vegetables before canning or freezing can destroy up to 60 percent of vitamin C.
By the time fresh peas are cooked, only 44 percent of the original vitamin C may remain; 17 percent remains in frozen peas and only 6 percent is left in canned peas.
