Editing Scurvy (section)

== Prevention ==
{| class="wikitable floatright"
|+ Foods and their Vitamin C content per 100 [[gram]]s
! scope="col" | Item
! scope="col" style="max-width:6em;" | Vitamin C contents ([[Milligrams|mg]])
|-
| [[Myrciaria dubia|Camu Camu]] || 2000.00
|-
| [[Phyllanthus emblica|Amla]] || 610.00
|-
| [[Urtica]] || 333.00
|-
| [[Guava]] || 228.30
|-
| [[Blackcurrant]] || 181.00
|-
| [[Kiwifruit]] || 161.30
|-
| [[Chili pepper]] || 144.00
|-
| [[Parsley]] || 133.00
|-
| [[kiwifruit|Green kiwifruit]] || 92.70
|-
| [[Broccoli]] || 89.20
|-
| [[Brussels sprout]] || 85.00
|-
| [[Bell pepper]] || 80.40
|-
| [[Papaya]] || 62.00
|-
| [[Strawberry]] || 58.80
|-
| [[Orange (fruit)|Orange]] || 53.20
|-
| [[Lemon]] || 53.00
|-
| [[Cabbage]] || 36.60
|-
| [[Spinach]] || 28.00
|-
| [[Turnip]] || 27.40
|-
| [[Potato]] || 19.70
|}
Scurvy can be prevented by a diet that includes uncooked [[Vitamin C#Sources|vitamin C-rich foods]] such as [[Phyllanthus emblica|amla]], [[bell pepper]]s (sweet peppers), [[blackcurrant]]s, [[broccoli]], [[chili peppers]], [[guava]], [[kiwifruit]], and [[parsley]]. Other sources rich in vitamin C are fruits such as [[lemon]]s, [[lime (fruit)|limes]], [[Orange (fruit)|oranges]], [[papaya]], and [[Strawberry|strawberries]]. It is also found in vegetables, such as [[brussels sprout]]s, [[cabbage]], [[potato]]es, and [[spinach]]. Some fruits and vegetables not high in vitamin C may be [[Pickling|pickled]] in [[lemon juice]], which is high in vitamin C. Nutritional supplements that provide ascorbic acid well above what is required to prevent scurvy may cause adverse health effects.<ref>{{cite journal |author=Rivers, JM |title=Safety of high-level vitamin C ingestion |journal=Annals of the New York Academy of Sciences |volume=498 |issue= 1 Third Confere|pages=445–54 |year=1987 |pmid=3304071 |doi=10.1111/j.1749-6632.1987.tb23780.x |bibcode=1987NYASA.498..445R |s2cid=1410094 }}</ref>

Fresh meat from animals, notably internal organs, contains enough vitamin C to prevent scurvy, and even partly treat it.<ref>{{cite journal |author=Speth, JD |year=2019 |title=Neanderthals, vitamin C, and scurvy |journal=Quaternary International |volume=500 |pages=172–184 |doi=10.1016/j.quaint.2018.11.042|bibcode=2019QuInt.500..172S |s2cid=134893835 }}</ref>

Scott's [[Discovery Expedition|1902 Antarctic expedition]] used fresh seal meat and increased allowance of bottled fruits, whereby complete recovery from incipient scurvy was reported to have taken less than two weeks.<ref>{{cite book|author=Scott, R.F.|date=1905|title=The Voyage of the Discovery|url=https://archive.org/details/voyageofdiscover001scot|location=London|pages=[https://archive.org/details/voyageofdiscover001scot/page/541 541]–545}} ''[26 September 1902] [The expedition members] Heald, Mr. Ferrar, and Cross have very badly swollen legs, whilst Heald's are discoloured as well. The remainder of the party seem fairly well, but not above suspicion; Walker's ankles are slightly swollen. [15 October 1902] [After a fresh seal meat diet at base camp] within a fortnight of the outbreak there is scarcely a sign of it remaining [...] Heald's is the only case that hung at all [...] and now he is able to get about once more. Cross's recovery was so rapid that he was able to join the seal-killing party last week.''</ref>