What fruits help with scurvy? A Guide to Vitamin C for Prevention and Treatment

October 21, 2025 •

2 min read

While once a widespread plague among sailors on long voyages, scurvy is caused by a severe deficiency of vitamin C and is still diagnosed today. Knowing what fruits help with scurvy is crucial, as a diet rich in fresh produce is the most effective way to prevent and treat this condition. This article explores the best fruity sources of vitamin C and how they aid in recovery.

Quick Summary

Scurvy is a vitamin C deficiency that can be effectively prevented and treated through diet. Key fruits, including citrus, berries, and tropical varieties, are excellent sources of the essential nutrient required for proper health and recovery from scurvy symptoms.

Key Points

Scurvy cause: Scurvy is the result of a severe and prolonged deficiency of vitamin C (ascorbic acid).
Rich fruit sources: Some of the richest fruit sources of vitamin C include Kakadu plums, acerola cherries, and guavas, offering significantly more than oranges.
Collagen synthesis: Vitamin C is critical for collagen production, the protein needed for healthy skin, gums, bones, and blood vessels.
Dietary prevention: Eating a variety of fresh, uncooked fruits and vegetables is the best way to prevent scurvy and ensure sufficient vitamin C intake.
Symptoms reverse quickly: With adequate vitamin C supplementation or dietary changes, symptoms like fatigue and bleeding can begin to resolve within days to a couple of weeks.
Modern risk factors: Contemporary cases of scurvy are often linked to restrictive diets, malnutrition, alcoholism, and malabsorption issues.

The Role of Vitamin C in Preventing and Treating Scurvy

Scurvy is the clinical manifestation of severe vitamin C deficiency, or ascorbic acid deficiency. Humans cannot produce vitamin C, and since the body doesn't store it long-term, consistent dietary intake is necessary. Vitamin C is essential for synthesizing collagen, a key protein for healthy skin, bones, and connective tissues. A severe lack of vitamin C weakens connective tissue, leading to typical scurvy symptoms like bleeding gums, easy bruising, and poor wound healing.

Historically, scurvy was common among sailors lacking fresh produce. While rare in many areas now, it can still occur in individuals with poor diets, substance abuse, or certain medical conditions.

The Top Fruits That Help with Scurvy

Incorporating a variety of vitamin-C-rich fruits is vital for preventing and treating scurvy. Tropical fruits, berries, melons, and citrus fruits are all good sources.

Comparison of High-Vitamin-C Fruits

The following table compares the vitamin C content of various fruits per 100g.


Fruit (per 100g)	Vitamin C Content (mg)	Notes
Kakadu Plum	2,907	Highest known concentration.
Acerola Cherry	1,650 (per ½ cup)	Very potent source.
Guava	228	A potent tropical source.
Blackcurrant	181	Rich in antioxidants.
Kiwi	92.7	Also a good source of fiber.
Papaya	62	Sweet tropical fruit.
Strawberry	58.8	Popular and accessible.
Orange	53.2	Classic reliable source.
Lemon	53	Used in various dishes and drinks.

Beyond Fruits: Other Food Sources of Vitamin C

Vitamin C is also abundant in many vegetables. Bell peppers, broccoli, Brussels sprouts, kale, and tomatoes are good examples. Since vitamin C can be reduced by heat, consuming these foods raw or lightly cooked helps preserve the nutrient.

Modern Causes of Scurvy and Prevention

Scurvy today often affects individuals with limited food access, very selective diets, or conditions impacting nutrient absorption. At-risk groups include the elderly, those with alcohol dependency, individuals with mental health conditions, and post-surgery patients.

Preventing scurvy involves consistent intake of vitamin C-rich foods. The recommended daily allowance (RDA) for adults is 90 mg for men and 75 mg for women, with higher needs for smokers. A single cup of raw strawberries can meet the daily requirement for most adults. A balanced diet featuring various fruits and vegetables is the best preventive measure.

Conclusion

Scurvy, caused by severe vitamin C deficiency, is both preventable and treatable through diet. Beyond traditional citrus, fruits like Kakadu plums, acerola cherries, strawberries, and kiwi offer high levels of vitamin C. A diverse intake of fresh, raw fruits and vegetables is the most effective strategy. In cases of deficiency or high risk, dietary changes can be supplemented under medical guidance to quickly restore vitamin C and alleviate symptoms.

This article is for informational purposes only and does not constitute medical advice. For diagnosis and treatment, consult a healthcare professional.

Frequently Asked Questions

To reverse scurvy, a consistent intake of high-vitamin-C foods or supplements is needed. Focusing on fruits with the highest concentrations, such as acerola cherries, Kakadu plums, or guavas, will replenish vitamin C stores most quickly.

Symptoms like fatigue and lethargy can start to improve within 24 to 72 hours of increasing vitamin C intake. More severe symptoms, such as bruising and gingivitis, may take a few weeks to resolve.

Yes, vitamin C is water-soluble and easily destroyed by heat, which means that cooking fruits can significantly reduce their ascorbic acid content. To maximize intake, consume fruits fresh or lightly prepared.

While oranges are a good source of vitamin C, other fruits like Kakadu plums, acerola cherries, guavas, and kiwi contain even higher concentrations. Including a variety of fruits is best for overall nutrition.

The recommended daily intake for adults is 75-90 mg, which is well above the amount needed to prevent scurvy. A modest, but consistent intake of vitamin C-rich foods is key for prevention.

For those who need to avoid acidic foods, good non-citrus fruit options include kiwi, strawberries, papaya, and cantaloupe.

Yes, vitamin C supplements (ascorbic acid) can be used to effectively treat scurvy. However, a balanced diet incorporating fruits and vegetables offers other essential nutrients and antioxidants that aid overall health.