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  • Sources of vitamin C are fruits and vegetables, especially citrus fruits, along with green peppers, leafy greens, broccoli, tomatoes, strawberries, white potatoes, winter squash, berries, Brussels sprouts, cabbage and cauliflower.www.paulingtherapy.orghttp://www.ncbi.nlm.nih.gov/pubmed/1591317?d...http://www.nlm.nih.gov/MEDLINEPLUS/ency/arti...
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