Less Than 0.5% Of: Vitamins C

Ascorbic acid, commonly known as Vitamin C, is a water-soluble vitamin naturally found in many fruits and vegetables. It is often produced commercially through a process involving the fermentation of glucose, followed by chemical synthesis.

Manufacturers add Vitamin C primarily as an antioxidant to protect foods from spoilage and maintain color, and also as a nutrient to fortify products. It is frequently found in beverages, processed meats, baked goods, and cereals.

Vitamin C is an essential nutrient that plays a role in immune function and acts as an antioxidant. The U.S. National Academies have established a tolerable upper intake level for Vitamin C. Regulatory bodies like the FDA and international organizations such as JECFA and EFSA have evaluated Vitamin C. While generally recognized as safe and essential, very high doses can cause digestive upset.