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Vitamin C, also known as ascorbic acid, is an essential water-soluble vitamin that is crucial for collagen formation, wound healing, antioxidant defense, and immune system support. Humans cannot produce vitamin C on their own, so it must be obtained from dietary sources.

Among the foods listed in this question, milk contains small but measurable amounts of vitamin C, especially in fresh and unprocessed milk. While it is not as rich in vitamin C as citrus fruits or leafy vegetables, milk contributes to the daily intake of this essential vitamin, along with other nutrients like calcium, protein, and vitamin D. Cheese, which is more processed, generally contains very little vitamin C, and rice does not provide a significant amount of this vitamin.

Vitamin C plays a vital role in strengthening the immune system, protecting cells from oxidative stress, and maintaining healthy skin, teeth, and blood vessels. A deficiency in vitamin C can lead to scurvy, which is characterized by fatigue, gum disease, and weakened connective tissue.

For a healthy diet, it is important to combine milk with other vitamin C-rich foods such as oranges, lemons, guavas, strawberries, and green leafy vegetables to meet daily requirements. Even though milk alone provides a modest amount, it still contributes to overall nutrition and supports growth, repair, and general well-being.

Understanding which foods contain vitamin C is essential in biology, human nutrition, and everyday science, as it helps students learn about proper dietary choices, nutrient sources, and the role of vitamins in maintaining health. The correct answer is Option B — Milk, highlighting its contribution to vitamin C intake in the human diet.