Vitamin C

Vitamin C supports immune function, collagen formation and iron absorption from plant foods.

Unit: mg

Foods highest in vitamin c

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Food	Amount per 100 g	Category
Camu-camu Variant: Raw fruit	2780 mg	Fruits
Parsley Variant: Raw	133 mg	Vegetables
Yellow bell pepper Variant: Raw	121 mg	Vegetables
Red bell pepper Variant: Raw	121 mg	Vegetables
Broccoli Variant: Raw	89.2 mg	Vegetables
Dill Variant: Raw	70 mg	Vegetables
Papaya Variant: Raw fruit	60.9 mg	Fruits
Strawberry Variant: Raw fruit	54 mg	Fruits
Cauliflower Variant: Raw	48.2 mg	Vegetables
Orange Variant: Raw fruit	47.5 mg	Fruits
Lemon Variant: Raw fruit	45 mg	Fruits
Orange Variant: Fresh juice	38.7 mg	Fruits
Cabbage Variant: Raw	36.6 mg	Vegetables
Mango Variant: Raw fruit	36.4 mg	Fruits
Beef liver Variant: Raw	27 mg	Meat
Green bell pepper Variant: Raw	26.9 mg	Vegetables
Mandarin Variant: Raw fruit	26.7 mg	Fruits
Lemon Variant: Pure juice	24.8 mg	Fruits
Sweet potato Variant: Raw	22.46 mg	Vegetables
Turnip Variant: Raw	21 mg	Vegetables
Potato Variant: Raw, peeled	19.7 mg	Vegetables
Raspberries Variant: Raw fruit	18.7 mg	Fruits
Zucchini Variant: Raw	17.9 mg	Vegetables
Chicken liver Variant: Raw	17.9 mg	Meat
Asparagus Variant: Raw	15.5 mg	Vegetables
Tomato Variant: Raw	13.7 mg	Vegetables
Green beans Variant: Raw	12.2 mg	Vegetables
Leek Variant: Raw	12 mg	Vegetables
Caigua Variant: Raw	11.4 mg	Vegetables
Pumpkin Variant: Raw	10.7 mg	Vegetables
Blueberries Variant: Raw fruit	9.7 mg	Fruits
Cauliflower Variant: Cooked	9.7 mg	Vegetables
Plum Variant: Raw fruit	9.5 mg	Fruits
Melon Variant: Raw fruit	8.14 mg	Fruits
Turnip Variant: Cooked	7.25 mg	Vegetables
Celery stalk Variant: Raw	5.51 mg	Vegetables
Beetroot Variant: Raw	4.9 mg	Vegetables
Sweet corn Variant: Fresh grain	4.8 mg	Cereals and grains
Asparagus Variant: Cooked	4.73 mg	Vegetables
Red kidney beans Variant: Dry	4.5 mg	Legumes
Goose liver Variant: Raw	4.5 mg	Meat
Duck liver Variant: Raw	4.5 mg	Meat
Watermelon Variant: Raw fruit	4.26 mg	Fruits
Mung bean sprouts Variant: Raw	4.13 mg	Vegetables
Chickpeas Variant: Dry	4 mg	Legumes
Avocado Variant: Raw	3.82 mg	Fruits
Fig Variant: Dried fig	3.7 mg	Fruits
Peach Variant: Raw fruit	3.64 mg	Fruits
Cacao beans Variant: Dry	3 mg	Seeds
Potato Variant: Boiled in water	2.92 mg	Vegetables
Fig Variant: Black fig	2.9 mg	Fruits
Zucchini Variant: Cooked	2.9 mg	Vegetables
Cañihua Variant: Yellow variety	2.2 mg	Cereals and grains
Eggplant Variant: Raw	2.2 mg	Vegetables
Purple corn Variant: Dry grain	2.1 mg	Cereals and grains
Artichoke Variant: Raw	1.42 mg	Vegetables
Eggplant Variant: Cooked	1.3 mg	Vegetables
Green beans Variant: Cooked	1.16 mg	Vegetables
Cañihua Variant: Grey variety	1.1 mg	Cereals and grains
Mung beans Variant: Cooked	1 mg	Legumes
Pumpkin Variant: Cooked	0.84 mg	Vegetables
Quinoa Variant: Raw	0.5 mg	Cereals and grains
Quinoa Variant: Cooked	0 mg	Cereals and grains
Cañihua Variant: Grain flakes	0 mg	Cereals and grains
Cañihua Variant: Brown variety	0 mg	Cereals and grains
Tarwi Variant: Cooked	0 mg	Legumes
Sesame seeds Variant: Dry	0 mg	Seeds
Oats Variant: Dry	0 mg	Cereals and grains
Oats Variant: Boiled in water	0 mg	Cereals and grains
White beans Variant: Dry	0 mg	Legumes
Mung beans Variant: Dry	0 mg	Legumes
White wheat flour Variant: Dry	0 mg	Cereals and grains
Wholegrain wheat flour Variant: Dry	0 mg	Cereals and grains
Wheat pasta Variant: Wholegrain dry	0 mg	Cereals and grains
Wheat pasta Variant: Wholegrain cooked	0 mg	Cereals and grains
Cushuro Variant: Dehydrated	0 mg	Other