Camu-camu contains more vitamin C than any known plant on the planet. Orange contains 500-4.000 ppm vitamin C, acerola 16.000 – 172.000 ppm, and camu camu fruit, from 500.000 ppm to 2 grams of vitamin C per 100 grams of fruit.
In comparison to oranges, camu-camu contains 30-60 times more vitamin C, ten times more iron, three times more vitamin B3 (niacin), two times more vitamin B2 and 50% more phosphorus.
Camu-camu is a significant source of potassium (711 mg per 1kg of fruit). It also has a full complement of minerals and amino acids that can help the absorption of vitamin C.
Like any fruit rich in vitamin C, the time between harvesting and consumption is crucial; fruit may lose up to a quarter of its vitamin C for a period of one month (even if frozen). Even with this loss, camu-camu still has a dramatic edge over its next challenger, acerola, when it comes to vitamin C content.
Just to mention that camu-camu also contains beta-carotene, calcium, vitamin B1, leucine, serine and valine.
Do not make a mistake – camu-camu is an excellent source of natural vitamin C, which is coupled and surrounded by other natural vitamins, minerals and amino acids that can only help in better absorption of vitamin C.
Because of this, camu-camu juice is superior to taking only one ascorbic vitamin C tablet.