What food makes a significant contribution to vitamin c intakes in the u. s. population despite the modest vitamin c concentration?
a) organ meats. b) whole-grain cereals. c) breaded fish. d) potatoes.

D) Potatoes.

Explanation:

The potato is rich in a multitude of micronutrients, especially if consumed with skin. It contains more than 30% of the recommended daily amount of vitamin C, which, in addition to being a potent antioxidant, is important for maintaining the structure of blood vessels. Deficiency of this vitamin is the cause of scurvy.

They can be classified taking into account their harvest time or their species. By their time they can be early, with thin skin and they are roasted and steamed easily as they are more tender; of season, which are larger and serve everything, and late, which are the ones that last the longest, are covered with dirt and are ideal for stews. If we consider their species, we can find them of many kinds: kennebec (Galician or Alavesa), spunta, baraca, sour, bintje or nagore.

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