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The vitamin C is present in a lot of food stemming from the fermentation as the sauerkraut.
By the way, how can we measure the vitamin C in a food and how we can extract it from a rich food in vitamin C?

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http://www.natvit.fr/vitamine-c-naturelle.htm

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We will make an experience to extract\mesure the vitamine of the Kiwi.

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We will make an experience to extract\mesure the vitamine of the Kiwi.

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Vitamin C, also known as ascorbic acid and L-ascorbic acid, is a vitamin found in food and used as a dietary supplement.
The richest natural sources are fruits and vegetables.
It can be found in kakdu plums, kale, broccoli, orange, lemon, potato, tomato, onion, mango,chicken livers...

The name "vitamin C" always refers to the L-enantiomer of ascorbic acid and its oxidized forms, such as dehydroascorbate (DHA). Therefore, unless written otherwise, "ascorbate" and "ascorbic acid" refer in the nutritional literature to L-ascorbate and L-ascorbic acid respectively. Ascorbic acid is a weak sugar acid structurally related to glucose. In biological systems, ascorbic acid can be found only at low pH, but in solutions above pH 5 is predominantly found in the ionized form, ascorbate. All of these molecules have vitamin C activity and thus are used synonymously with vitamin C, unless otherwise specified.

Numerous analytical methods have been developed for ascorbic acid detection. For example, vitamin C content of a food sample such as fruit juice can be calculated by measuring the volume of the sample required to decolorize a solution of dichlorophenolindophenol (DCPIP) and then calibrating the results by comparison with a known concentration of vitamin C

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https://en.wikipedia.org/wiki/Vitamin_C

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Materials : -pear to pipette
- buret
- magnetic stirrer
- beaker
- erlenmeyer
- diiodine (1*10^-5)
- sodium thiosulfate                                    (1*10^-2 mol/L)
- Kiwi

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Steps :

1. press the kiwi

2.  filter the juice

3. withdraw 5mL and pour it in the erlenmeyer

4. pour 20 mL of diiodine

5. wait 10min in a magnetic stirrer

6. Pour thiosulfate into a graduated burette

7. Gently pour the thiosulfate while stirring until the liquid returns to its basic color

8. raise the quantity poor