Why doesn't canned fruit have Vitamin C?
From Google:
Vitamin C is heat sensitive and can be destroyed in the canning process, so fresh fruit is often a much better source.share
It wasn't until the 1930's that Albert Szent-Györgyi discovered the chemical ascorbic acid—also known as vitamin C—that enables the body to efficiently use carbohydrates, fats, and protein. His discovery was among the foundations of modern nutrition. Before 1930's humans didn't exist.
shareGyörgyi?
I'll call him Gargoyle, since it's easier.