CHART:
Here we zoom into food vitamin C comparison of the POWDERED form of Acerola and Camu Camu. Note that when it is said that Camu Camu is richer source of Vitamin C than Acerola, the referral is based upon the fresh fruit, NOT the powdered versions available in shops. In the powdered form, Acerola has a much higher vitamin C concentration, explained below table.
Superfruits with the highest natural vitamin C content commercially available are Camu Camu and Acerola. Freeze dried Acerola is superior in vitamin C content (17-22%) to powdered Camu Camu (5-8%). Below is a comparison of the differentiation between Acerola and Camu Camu and their vitamin C content in their general consumption medium, which is freeze dried and powdered:
SUPERFOOD SOURCE |
Powder – Typical vitamin C content –
|
Information |
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FREEZE DRIED ACEROLA |
Between 17000mg and 22000mg Freeze Dried |
Extremely rich in natural vitamin C, more stable once harvested, reliable, concentrated. Quality organic Acerola cherry freeze dried powder consists of an average of 17% to 22% natural vitamin C. |
|
CAMU CAMU POWDER |
Between 5000mg and 8000mg (if it is a good source, many Camu Camu powders are even lower in vitamin C when tested). Powdered |
Well documented to be very unstable once harvested, oxidises rapidly and looses its high vitamin C qualities easily and quickly if the fruit is not processed and preserved instantaneously. This is the reason why this fruit has a much lower vitamin C content in its powdered form than Acerola in its freeze dried form. |
Other whole food vitamin C sources that should be in the diet in abundance: Guava (183mg/100g fresh), Red Pepper (242mg/100g fresh), Moringa(165mg/100g fresh), Kiwi (98mg/100g fresh), Oranges (70mg/100g fresh), Green Pepper (89mg/100g fresh), Yellow Pepper(184mg/100g fresh), Grapefruit (38mg/100g fresh), Tomatoes(14mg/100g fresh), Strawberries (57mg/100g fresh), Brussel Sprouts (85mg/100g fresh) etc.
Note that not all foods are of the same quality. Its physiochemical properties and nutritional value depend on several factors: Environmental conditions, growing location, ripening practices, cultural practices, stage of maturation, harvest season, processing and storage.
A lot of variables may influence the vitamin C content. The product must then be tested to verify the mg/g Vitamin C of the product.