Ascorbic acid, or vitamin C, has been recognized as a needed nutrient. Although its chemical identity was unknown, foods rich in this micronutrient have long been used as treatment for the symptoms of scurvy. Vitamin C is a water-soluble vitamin and is not usually stored. Thus, there is little evidence of toxicity. Ascorbic acid and dehydroascorbic acid are the trivial names for vitamin C. Ascorbic acid is provided mostly by citrus fruits, strawberries, and melons. Some of the vitamin can be found in raw cabbage and related vegetables. The metabolic fate of ascorbic acid depends on a number of factors including animal species, route of ingestion, quantity of material, and nutritional status. One of the earliest investigations of ascorbic acid function included studies of the distribution of the vitamin throughout the body. The need for B12 is related to the intake of ascorbic acid, thiamin, carnitine, and fermentable fiber.