Table Of Foods High In Vitamin C

2024 Author: Josephine Shorter | [email protected]. Last modified: 2023-12-16 21:43

No.	amount		Share of the daily value per 100 g
1	Barbados cherry fresh	1,677.6 mg	1,864.0%
2	Fresh guava	228.3 mg	253.7%
3	Fresh black currant	181.0 mg	201.1%
4	Fresh thyme	160.1 mg	177.9%
five	Chili pepper red hot fresh	143.7 mg	159.7%
6	Lakonos shoots raw	136.0 mg	151.1%
7	Fresh parsley	133.0 mg	147.8%
eight	Bulgarian red pepper fresh	127.7 mg	141.9%
nine	Raw kale	120.0 mg	133.3%
ten	Kiwi fresh	92.7 mg	103.0%
eleven	Fresh broccoli	89.2 mg	99.1%
12	Brussels sprouts fresh	85.0 mg	94.4%
13	Fresh dill	85.0 mg	94.4%
fourteen	Longan fresh	84.0 mg	93.3%
fifteen	Saffron spice	80.8 mg	89.8%
sixteen	Green bell pepper, fresh	80.4 mg	89.3%
17	Fresh quinoa	80.0 mg	88.9%
18	Lychee fresh	71.5 mg	79.4%
nineteen	Yuyuba (Chinese date) fresh	69.0 mg	76.7%
20	Fresh watercress	69.0 mg	76.7%
21	Persimmon fresh	66.0 mg	73.3%
22	Boiled broccoli	64.9 mg	72.1%
23	Boiled Brussels sprouts	62.0 mg	68.9%
24	Kohlrabi fresh	62.0 mg	68.9%
25	Fresh pomelo	61.0 mg	67.8%
26	Papaya fresh	60.9 mg	67.7%
27	Fresh turnip greens	60.0 mg	66.7%
28	Fresh strawberries	58.8 mg	65.3%
29	Fresh chives	58.1 mg	64.6%
thirty	Fresh red cabbage	57.0 mg	63.3%
31	Kohlrabi (cabbage) boiled	54.0 mg	60.0%
32	Fresh oranges	53.2 mg	59.1%
33	Fresh lemon without peel	53.0 mg	58.9%
34	Marjoram spice powder	51.4 mg	57.1%
35	Ground savory	50.0 mg	55.6%
36	Dried tarragon	50.0 mg	55.6%
37	Chervil openwork dried	50.0 mg	55.6%
38	Clementine fresh	48.8 mg	54.2%
39	Dried goji berries	48.4 mg	53.8%
40	Fresh cauliflower	48.2 mg	53.6%
41	Fresh sorrel	48.0 mg	53.3%
42	Fresh pineapple	47.8 mg	53.1%
43	Bay leaf	46.5 mg	51.7%
44	Peking cabbage fresh	45.0 mg	50.0%
45	Boiled cauliflower	44.3 mg	49.2%
46	Kumquat fresh	43.9 mg	48.8%
47	Amaranth leaves fresh	43.3 mg	48.1%
48	Raw water	43.0 mg	47.8%
49	Wasabi root raw	41.9 mg	46.6%
50	Red or white currant fresh	41.0 mg	45.6%
51	Chestnut, peeled, fresh	40.2 mg	44.7%
52	Fresh green peas	40.0 mg	44.4%
53	Ground allspice	39.2 mg	43.6%
54	Raw nori seaweed	39.0 mg	43.3%
55	Red beans (Kidney) sprouted fresh	38.7 mg	43.0%
56	Fresh lemon juice	38.7 mg	43.0%
57	Fresh grapefruit juice	38.0 mg	42.2%
58	Fresh carissa fruits	38.0 mg	42.2%
59	Boiled cabbage (white cabbage)	37.5 mg	41.7%
60	Broccoli raab cooked	37.0 mg	41.1%
61	Melon Cantaloupe fresh	36.7 mg	40.8%
62	Fresh cabbage, white cabbage	36.6 mg	40.7%
63	Fresh mulberry	36.4 mg	40.4%
64	Mango fresh	36.4 mg	40.4%
65	Elderberry fresh	36.0 mg	40.0%
66	Fresh kale	35.3 mg	39.2%
67	Dandelion leaves fresh	35.0 mg	38.9%
68	Starfruit (carambola) fresh	34.4 mg	38.2%
69	Fresh green beans	33.0 mg	36.7%
70	Feijoa fresh	32.9 mg	36.6%
71	Ground sage	32.4 mg	36.0%
72	Fresh peppermint	31.8 mg	35.3%
73	Chili pepper hot sun dried	31.4 mg	34.9%
74	Fresh grapefruit	31.2 mg	34.7%
75	Raw garlic	31.2 mg	34.7%
76	Fresh Savoy cabbage	31.0 mg	34.4%
77	Walker seeds	30.7 mg	34.1%
78	Canned orange juice	30.1 mg	33.4%
79	Fresh beet greens	30.0 mg	33.3%
80	Fresh lime juice	30.0 mg	33.3%
81	Fresh chard	30.0 mg	33.3%
82	Passion fruit fresh	30.0 mg	33.3%
83	Fresh Chinese broccoli	29.6 mg	32.9%
84	Fresh lime	29.1 mg	32.3%
85	Fresh breadfruit	29.0 mg	32.2%
86	Chinese broccoli cooked	28.2 mg	31.3%
87	Fresh spinach	28.1 mg	31.2%
88	Fresh gooseberries	27.7 mg	30.8%
89	Cilantro (coriander leaves) fresh	27.0 mg	30.0%
90	Fresh onion	27.0 mg	30.0%
91	Fresh tangerines	26.7 mg	29.7%
92	Fern (shoots) raw	26.6 mg	29.6%
93	Surinamese cherry fresh	26.3 mg	29.2%
94	Fresh raspberries	26.2 mg	29.1%
95	Rutabaga raw	25.0 mg	27.8%
96	Horseradish table ready-to-eat	24.9 mg	27.7%
97	Fresh chicory leaves	24.0 mg	26.7%
98	Persimmon black (sapota) fresh	23.0 mg	25.6%
99	Raw okra	23.0 mg	25.6%
100	Cooked tomatoes	22.8 mg	25.3%
101	Javanese apple fresh	22.3 mg	24.8%
102	Daikon fresh	22.0 mg	24.4%
103	Fresh rosemary	21.8 mg	24.2%
104	Spotted beans (Pinto) fresh sprouted	21,7 mg	24.1%
105	Spice nutmeg, ground	21.0 mg	23.3%
106	Fennel seeds	21.0 mg	23.3%
107	Fresh blackberries	21.0 mg	23.3%
108	Fresh purslane	21.0 mg	23.3%
109	Cardamom	21.0 mg	23.3%
110	Raw turnip	21.0 mg	23.3%
111	Coriander seeds	21.0 mg	23.3%
112	Anise seeds	21.0 mg	23.3%
113	Cumin seeds	21.0 mg	23.3%
114	Dill seeds	21.0 mg	23.3%
115	Fresh sour cream	20.6 mg	22.9%
116	Broccoli raab fresh	20,2 mg	22.4%
117	Boiled green beans	19.8 mg	22.0%
118	Durian fresh	19.7 mg	21.9%
119	Raw potatoes	19.7 mg	21.9%
120	Sugar apple fresh	19.2 mg	21.3%
121	Boiled butterbur	18.9 mg	21.0%
122	Fresh plantains	18.4 mg	20.4%
123	Cabbage, cooked (boiled)	18.2 mg	20.2%
124	Melon fresh	18.0 mg	20.0%
125	Fresh basil	18.0 mg	20.0%
126	Celery seed	17.1 mg	19.0%
127	Raw parsnip root	17.0 mg	18.9%
128	Agave syrup sugar substitute, sweetener	17.0 mg	18.9%
129	Fresh sprouted lentils	16.5 mg	18.3%
130	Cooked vigna (boiled)	16.2 mg	18.0%
131	Beechnut	15.5 mg	17.2%
132	Frozen logan berry	15.3 mg	17.0%
133	Fresh sprouted soybeans	15.3 mg	17.0%
134	Canned mango juice (nectar)	15.2 mg	16.9%
135	Fresh arugula	15.0 mg	16.7%
136	Fresh quince	15.0 mg	16.7%
137	Fresh radish	14.8 mg	16.4%
138	Sapodilla fruit fresh	14.7 mg	16.3%
139	Jambolan fresh	14.3 mg	15.9%
140	Opuntia (fruit) fresh	14.0 mg	15.6%
141	Fresh cranberries	14.0 mg	15.6%
142	Antillean apricot fresh	14.0 mg	15.6%
143	Jackfruit fresh	13.7 mg	15.2%
144	Fresh tomatoes	13.7 mg	15.2%
145	Fresh green onions	13.4 mg	14.9%
146	Fresh mint	13.3 mg	14.8%
147	Fresh sprouted mash	13.2 mg	14.7%
148	Fried or baked zucchini (no oil)	12.9 mg	14.3%
149	Baked potatoes	12.8 mg	14.2%
150	Cherimoya fresh	12.6 mg	14.0%
151	Yam cooked	12.1 mg	13.4%
152	Raw fennel (fruit or root)	12.0 mg	13.3%
153	Hibiscus flower, fresh	12.0 mg	13.3%
154	Fresh leeks	12.0 mg	13.3%
155	Physalis vegetable fresh	11.7 mg	13.0%
156	Turnip cooked	11.6 mg	12.9%
157	Canned blackberry juice	11.3 mg	12.6%
158	Canned soursop juice (nectar)	11.1 mg	12.3%
159	Fresh grape leaves	11.1 mg	12.3%
160	Physalis fresh	11.0 mg	12.2%
161	Fresh pumpkin leaves	11.0 mg	12.2%
162	Cooked squash	10.8 mg	12.0%
163	Fresh sprouted peas	10.4 mg	11.6%
164	Fresh pomegranate	10,2 mg	11.3%
165	Fresh apricot	10.0 mg	11.1%
166	Fresh avocado	10.0 mg	11.1%
167	Cherry fresh	10.0 mg	11.1%
168	Boiled spinach	9.8 mg	10.9%
169	Fresh blueberries	9.7 mg	10.8%
170	Cooked green beans (asparagus)	9.7 mg	10.8%
171	Canned green peas	9.6 mg	10.7%
172	Fresh plum	9.5 mg	10.6%
173	Sugar-free cranberry juice	9.3 mg	10.3%
174	Fresh lettuce	9.2 mg	10.2%
175	Raw pumpkin	9.0 mg	10.0%
176	Fresh bananas	8.7 mg	9.7%
177	French fries	8.6 mg	9.6%
178	Fresh sprouted alfalfa seeds	8.2 mg	9.1%
179	Fresh watermelon	8.1 mg	9.0%
180	Radicchio fresh	8.0 mg	8.9%
181	Rhubarb stalk raw	8.0 mg	8.9%
182	Goatbeard (goatbeard root) raw	8.0 mg	8.9%
183	Fresh shallots	8.0 mg	8.9%
184	Canned palm heart	7.9 mg	8.8%
185	Raw chayote	7.7 mg	8.6%
186	Zira cumin seeds	7.7 mg	8.6%
187	Boiled asparagus	7.7 mg	8.6%
188	Boiled potatoes	7.4 mg	8.2%
189	Boiled artichokes	7.4 mg	8.2%
190	Fresh onions	7.4 mg	8.2%
191	Mustard seeds ground mustard	7.1 mg	7.9%
192	Dried bananas	7,0 mg	7.8%
193	Raw corn	6.8 mg	7.6%
194	Fresh peach, pitted	6.6 mg	7.3%
195	Fresh endive	6.5 mg	7.2%
196	Grapes (Muscat varieties) fresh	6.5 mg	7.2%
197	Fresh hazelnuts	6,3 mg	7.0%
198	Edamame cooked	6.1 mg	6.8%
199	Mashed potatoes with milk and butter, cooked	6.0 mg	6.7%
200	Raw carrots (fresh)	5.9 mg	6.6%
201	Fresh pistachios	5.6 mg	6.2%
202	Raw asparagus	5.6 mg	6.2%
203	Boiled corn	5.5 mg	6.1%
204	Canned peach juice (nectar)	5.3 mg	5.9%
205	Kiwano fresh	5.3 mg	5.9%
206	Cooked onion	5.2 mg	5.8%
207	Raw chicory root	5.0 mg	5.6%
208	Raw ginger root	5.0 mg	5.6%
209	Taro cooked tubers	5.0 mg	5.6%
210	Canned rambutan	4.9 mg	5.4%
211	Raw beets	4.9 mg	5.4%
212	Boiled or baked pumpkin	4.7 mg	5.2%
213	Fresh apples	4.6 mg	5.1%
214	Fresh pear	4.3 mg	4.8%
215	Pickled capers	4.3 mg	4.8%
216	Cooked leek	4.2 mg	4.7%
217	Chickpea dry	4.0 mg	4.4%
218	Roman salad fresh	4.0 mg	4.4%
219	Jerusalem artichoke raw	4.0 mg	4.4%
220	Roasted hazelnuts	3.8 mg	4.2%
221	Potato starch	3.8 mg	4.2%
222	Cinnamon powder	3.8 mg	4.2%
223	Fresh head salad	3.7 mg	4.1%
224	Red fresh lettuce salad	3.7 mg	4.1%
225	Boiled carrots	3.6 mg	4.0%
226	Boiled beets	3.6 mg	4.0%
227	Tamarind fresh	3.5 mg	3.9%
228	Escariole cooked	3.3 mg	3.7%
229	Fresh coconut pulp	3.3 mg	3.7%
230	Naranjilla frozen	3.2 mg	3.6%
231	Butternut	3.2 mg	3.6%
232	Seedless raisins	3.2 mg	3.6%
233	Grapes (red or green) fresh	3.2 mg	3.6%
234	Fresh celery	3.1 mg	3.4%
235	Raw seaweed	3.0 mg	3.3%
236	Roasted pistachios (no salt)	3.0 mg	3.3%
237	Fenugreek seeds	3.0 mg	3.3%
238	Papaya juice (nectar) canned	3.0 mg	3.3%
239	Raw Wakame seaweed	3.0 mg	3.3%
240	Prunes	2.9 mg	3.2%
241	Fresh cucumbers	2.8 mg	3.1%
242	Iceberg salad fresh	2.8 mg	3.1%
243	Fresh coconut milk	2.8 mg	3.1%
244	Fresh sprouted wheat	2.6 mg	2.9%
245	Boiled burdock root	2.6 mg	2.9%
246	Fresh coconut water	2.4 mg	2.7%
247	Raw sweet potatoes	2.4 mg	2.7%
248	Oregano oregano, dried	2.3 mg	2.6%
249	Fireweed (fireweed leaves) fresh	2,2 mg	2.4%
250	Raw mushrooms	2.1 mg	2.3%
251	Figs fresh	2.0 mg	2.2%
252	Peeled pumpkin seeds	1.9 mg	2.1%
253	Canned corn	1.8 mg	2.0%
254	Black walnut	1.7 mg	1.9%
255	Boiled Spanish artichokes	1.7 mg	1.9%
256	Cooked soybeans (ripe)	1.7 mg	1.9%
257	Chia seeds	1.6 mg	1.8%
258	Canned olives	1,5 mg	1.7%
259	Lentils boiled in water	1,5 mg	1.7%
260	Unsweetened coconut	1,5 mg	1.7%
261	Onion rings	1,4 mg	1.6%
262	Sunflower seeds, peeled	1,4 mg	1.6%
263	Roasted sunflower seeds (peeled)	1,4 mg	1.6%
264	Walnut	1,3 mg	1.4%
265	Boiled chickpeas	1,3 mg	1.4%
266	Sunflower flour	1,3 mg	1.4%
267	Eggplant cooked	1,3 mg	1.4%
268	Macadamia nut	1.2 mg	1.3%
269	Boiled red beans (Kidney)	1.2 mg	1.3%
270	Canned pear juice (nectar)	1.1 mg	1.2%
271	Pecan	1.1 mg	1.2%
272	Lupine (lupine beans) cooked	1.1 mg	1.2%
273	Fresh medlar	1.0 mg	1.1%
274	Dried apricots	1.0 mg	1.1%
275	Poppy seeds	1.0 mg	1.1%
276	Boiled mash	1.0 mg	1.1%
277	Canned apple juice	0.9 mg	1.0%
278	Spirulina raw	0.9 mg	1.0%
279	Boiled white beans	0.9 mg	1.0%
280	Boiled motley beans (Pinto)	0.8 mg	0.9%
281	Pine nut without shell	0.8 mg	0.9%
282	Whole grain sorghum flour	0.8 mg	0.9%
283	Ginger extract powder	0.7 mg	0.8%
284	Powdered dry chili pepper	0.7 mg	0.8%
285	Turmeric seasoning powder	0.7 mg	0.8%
286	Brazilian nut	0.7 mg	0.8%
287	Roasted macadamia nuts	0.7 mg	0.8%
288	Raw woody mushroom	0.6 mg	0.7%
289	Drank walnut	0.6 mg	0.7%
290	Malt barley flour	0.6 mg	0.7%
291	Canned apricot juice (nectar)	0.6 mg	0.7%
292	Sorghum flour	0.6 mg	0.7%
293	Linseed	0.6 mg	0.7%
294	Raw cashews	0.5 mg	0.6%
295	Hemp seed	0.5 mg	0.6%
296	Boiled black-eyed beans	0,4 mg	0.4%
297	Boiled peas (ripe)	0,4 mg	0.4%
298	Dates Deglet Nur	0,4 mg	0.4%
299	Caramel	0,4 mg	0.4%
300	Rye bread	0,4 mg	0.4%
301	Table mustard, pasty	0.3 mg	0.3%
302	Cooked shiitake mushrooms	0.3 mg	0.3%
303	Boiled beans (ripe)	0.3 mg	0.3%
304	White wheat bread	0.2 mg	0.2%
305	Espresso coffee ready-made	0.2 mg	0.2%
306	Hard tofu cheese (linen)	0.2 mg	0.2%
307	Fermented tofu cheese (fuyu)	0.2 mg	0.2%
308	Pancakes	0.2 mg	0.2%
309	Clove (spice) seasoning powder	0.2 mg	0.2%
310	Canned pomegranate juice	0.1 mg	0.1%
311	Halva	0.1 mg	0.1%
312	Chocolate cupcake with chocolate icing	0.1 mg	0.1%
313	Canned grape juice	0.1 mg	0.1%

◄ Back to Vitamin C

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