The body does not manufacture vitamin C on its own, nor does it store it. It is therefore important to include plenty of vitamin C-containing foods in our daily diet. All fruits and vegetables contain some amount of vitamin C. Foods that tend to be the highest sources of vitamin C include green peppers, citrus fruits and juices, strawberries, tomatoes, broccoli, turnip greens and other leafy greens, sweet and white potatoes, and cantaloupe. Other excellent sources include papaya, mango, watermelon, Brussels, sprouts, cauliflower, cabbage, winter squash, red peppers, raspberries, blueberries, cranberries, and pineapples. Vitamin C is sensitive to light, air, and heat, so we will get the most vitamin C if we eat fruits and vegetables raw or lightly cooked. In this experiment, we will look into the difference in vitamin C content between fresh fruit juices and commercial fruit juices, where the manufacturers always claim that their juices restore the vitamin C contained in fresh fruits, thus the same amount of vitamin C is available in packaged fruit juices.…