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Vitamin C is classified as a water-soluble vitamin, which means it dissolves in water and can be easily absorbed by the body. Water-soluble vitamins, unlike fat-soluble vitamins (such as Vitamins A, E, and K), are not stored in large quantities in the body and must be replenished regularly through the diet.

Vitamin C plays a crucial role in various bodily functions, including the synthesis of collagen, the absorption of iron from plant-based foods, and its antioxidant properties that help protect the body from oxidative stress. Because it can't be stored effectively, excess amounts of Vitamin C are excreted through urine, necessitating a consistent intake from foods such as citrus fruits, berries, and leafy greens.

In contrast, the other vitamins listed (A, E, and K) are fat-soluble, meaning they require dietary fat for absorption and can be stored in the body’s fatty tissues and liver for later use. This distinction is important as it impacts dietary requirements and the potential for deficiencies or toxicities.