Which vitamin must be consumed in sufficient amounts to prevent scurvy?

Vitamin C is essential for the synthesis of collagen, a protein that is vital for the health of skin, blood vessels, bones, and connective tissue. A deficiency in vitamin C leads to scurvy, which is characterized by symptoms such as fatigue, weakness, swollen gums, joint pain, and anemia. The body cannot produce vitamin C on its own, making dietary intake crucial.

Fruits and vegetables, especially citrus fruits, strawberries, kiwi, bell peppers, and leafy greens, are rich sources of vitamin C. A diet lacking in these foods can quickly lead to deficiency, underscoring the importance of sufficient vitamin C consumption to prevent scurvy.

Other vitamins listed, such as A, D, and E, play different roles in bodily functions, but none of them are directly related to the prevention of scurvy. Therefore, it is vitamin C that must be consumed in sufficient amounts to avoid this condition.