People who are malnourished or who do not eat enough foods that contain vitamin C are at risk for scurvy. Citrus fruits (such as oranges, grapefruits, lemons, limes, and tangerines), berries, melons, red and green bell peppers, potatoes, tomatoes, and dark green, leafy vegetables are all good sources of vitamin C.
Scurvy is treated with daily vitamin C (ascorbic acid) tablets. Symptoms usually improve quickly.
|Primary Medical Reviewer||E. Gregory Thompson, MD - Internal Medicine|
|Specialist Medical Reviewer||Alan C. Dalkin, MD - Endocrinology|
|Last Revised||June 20, 2012|
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