Will I get scurvy if I don't eat fruit?

December 4, 2025 •

3 min read

While sailors famously got scurvy on long voyages with no fresh produce, you are unlikely to get scurvy if you don't eat fruit. A severe deficiency in vitamin C, which is essential for health, is the true cause, and it can be obtained from many other dietary sources.

Quick Summary

This article explains that while scurvy results from a vitamin C deficiency, you can avoid it by consuming non-fruit sources like vegetables and supplements. It details the symptoms, risks, and recovery timeline of scurvy.

Key Points

Scurvy is caused by vitamin C deficiency, not simply a lack of fruit. The condition requires a severe and chronic lack of the vitamin to develop, typically over several months.
Many vegetables are excellent sources of vitamin C. Foods like bell peppers, broccoli, and potatoes contain significant amounts of vitamin C, often more than some fruits.
A balanced diet with diverse foods prevents scurvy. As long as you eat a variety of fresh foods, even without fruit, you will likely get enough vitamin C to avoid deficiency.
Certain groups are at higher risk for deficiency. Infants, the elderly, individuals with alcoholism, those on restrictive diets, and people with malabsorption issues are more susceptible.
Scurvy is rare in developed countries but treatable. It is easily cured with vitamin C supplements and dietary changes, with symptoms improving rapidly once treatment begins.
Vague symptoms precede severe signs. Early signs include fatigue and irritability, while advanced scurvy involves bleeding gums, easy bruising, and joint pain.

Scurvy is a disease caused by a severe deficiency of vitamin C, also known as ascorbic acid. While citrus fruits are a common source, a lack of fruit in your diet does not automatically lead to scurvy. The human body cannot produce vitamin C, so it must be obtained through diet or supplements. Sufficient vitamin C intake is vital for functions like collagen formation, which is necessary for healthy skin, blood vessels, and connective tissues.

The Real Culprit: A Long-Term Vitamin C Deficiency

Scurvy develops after a prolonged period of severe vitamin C deficiency, typically three months or more, when intake is consistently below 10 mg per day. A balanced diet including various vegetables and fortified foods usually provides enough vitamin C to prevent scurvy. However, certain factors can increase the risk of deficiency and scurvy.

Who is at risk?

Infants: Especially those on restrictive diets or fed unfortified milk.
Individuals with poor dietary habits: This includes those with alcoholism, drug dependency, mental health conditions, or eating disorders.
The elderly: Particularly those with limited access to or a restricted intake of fresh foods.
People with malabsorption issues: Conditions like inflammatory bowel disease can impair nutrient absorption.
Smokers: Smoking reduces vitamin C absorption and increases the body's requirement.

Beyond Fruit: Vegetables and Other Sources of Vitamin C

Many vegetables are excellent sources of vitamin C and can help you meet your daily needs even without eating fruit.

A list of high-vitamin C vegetables

Bell Peppers: Red peppers are particularly high in vitamin C.
Broccoli and Brussels Sprouts: These are good sources whether raw or cooked.
Kale and Other Leafy Greens: Kale, spinach, and turnip greens contribute to vitamin C intake.
Potatoes: A medium baked potato provides a notable amount of vitamin C.
Tomatoes: Raw tomatoes and tomato juice are also sources.

Scurvy vs. Deficiency: A Comparison

A distinction exists between a mild vitamin C deficiency and the severe condition of scurvy, which is the final stage of prolonged deficiency.


Feature	Mild Vitamin C Deficiency	Scurvy
Cause	Intake below the Recommended Dietary Allowance (RDA) but above the scurvy-preventing level.	Prolonged intake below 10 mg/day for at least three months.
Symptoms	Often non-specific, such as fatigue and weakness.	Distinct signs like bleeding gums, easy bruising, corkscrew hairs, and poor wound healing.
Prevalence (USA)	Can affect a small percentage of the population.	Very rare due to dietary availability and fortification.
Recovery	Often improves with dietary changes to meet the RDA.	Requires medical treatment and can lead to complications if untreated.

Treatment and Recovery

Scurvy is treatable with vitamin C supplementation and dietary adjustments. Symptoms often improve within 24-48 hours, with full recovery taking weeks to months. Addressing the cause is essential to prevent recurrence.

Conclusion: A Balanced Diet is the Key

Ultimately, not eating fruit alone is unlikely to cause scurvy if your diet includes other vitamin C-rich foods. Scurvy results from a severe, long-term deficiency, not simply omitting fruit. By consuming a variety of vegetables like bell peppers, broccoli, and potatoes, or using supplements if needed, you can easily meet your vitamin C requirements and avoid scurvy. A diet rich in both fruits and vegetables offers optimal health benefits. For further information, consult the National Institutes of Health's Office of Dietary Supplements website.

Frequently Asked Questions

Yes, many vegetables like bell peppers, broccoli, and kale are packed with vitamin C and can easily help you meet your daily requirements, even without eating any fruit.

The initial symptoms of scurvy can be vague and include fatigue, weakness, irritability, and joint pain. These can develop after a few months of severe vitamin C deficiency.

Scurvy typically develops after a person has had a diet severely lacking in vitamin C for at least three months. It is not an immediate effect of simply skipping fruit for a short period.

Yes, vitamin C supplements are highly effective in both preventing and treating scurvy. For most people, a well-balanced diet is sufficient, but supplements can be used to ensure adequate intake.

Cooking can reduce the vitamin C content in food, as it is water-soluble and can be destroyed by heat. To minimize loss, steaming or microwaving is preferable to boiling, and consuming some raw vegetables is beneficial.

Vitamin C is essential for producing collagen, a vital protein for connective tissues, skin, and bones. It is also a powerful antioxidant and helps with iron absorption.

When treated, symptoms of fatigue and pain often improve within 24 to 48 hours. A full recovery, however, can take a few weeks to several months, depending on the severity.