About this page: Data is drawn from Nutriofia's structured database of published sources (CoFID, USDA, and published analytical literature). The coverage bar shows what percentage of our 1014 foods have been measured for Vitamin C. This is a research tool — nothing here constitutes medical advice.

About Vitamin C

Micronutrient

Antioxidant; supports immune function and collagen formation; improves iron absorption from plant foods.

⚠️ Too little

Scurvy (very rare), fatigue, gum problems.

🚫 Too much

Usually benign; high intakes may cause GI upset; Tolerable Upper Level 2000 mg/day in many references.

Sources: NHS · NIH ODS

Daily Reference Intake

EU NRV (adults)
80 mg
Nutrient Reference Value
per European Regulation 1169/2011
Best plant source (per 100g)
1,72 mg
Cherries, West Indian, flesh only
= 2150% of daily NRV
Unit
mg
Measurement unit
used in our database

Foods Containing Vitamin C

687 foods with recorded data, ranked highest first. Showing 1–100 of 687. Values per 100g fresh weight.

# Food Per 100g % NRV Level
★ Cherries, West Indian, flesh only 1,72 mg 200%
★ Gourd, kantola, raw 295 mg 200%
★ Guava, flesh only, raw 230 mg 200%
4 Peppers, capsicum, chilli, red, raw 225 mg 200%
5 Cashew fruit, flesh only 220 mg 200%
6 Blackcurrants, raw 200 mg 200%
7 Parsley, fresh 190 mg 200%
8 Gourd, karela, raw 185 mg 200%
9 Spring greens, raw 180 mg 200%
10 Mango, Ataulfo, peeled, raw 168.1 mg 200%
11 Peppers, bell, orange, raw 158.3 mg 198%
12 Bell Pepper (Red) 141.7 mg 177%
13 Patra leaves, raw 140 mg 175%
14 Lemon peel 130 mg 163%
15 Potato powder, instant, raw 130 mg 163%
16 Pepper, capsicum, red, raw 126 mg 158%
17 Pepper, capsicum, yellow, raw 121 mg 151%
18 Parsley, dried 120 mg 150%
19 Horseradish, raw 120 mg 150%
20 Peppers, capsicum, green, raw 120 mg 150%
21 Peppers, capsicum, chilli, green, raw 120 mg 150%
22 Brussels sprouts, raw 115 mg 144%
23 Curly kale, raw 110 mg 138%
24 Broccoli 110 mg 138%
25 Arugula, baby, raw 101.4 mg 127%
26 Fenugreek leaves, raw 91 mg 114%
27 Mango, unripe, green flesh, raw 90 mg 113%
28 Collards, raw 89.4 mg 112%
29 Pepper, capsicum, red, boiled in unsalted water 89 mg 111%
30 Dill, fresh 86 mg 108%
31 Broccoli, green, raw 79 mg 99%
32 Pepper, capsicum, yellow, boiled in unsalted water 77 mg 96%
33 Spring greens, boiled in unsalted water 77 mg 96%
34 Kiwifruit, green, raw 74.7 mg 93%
35 Kiwi fruit, flesh only, raw 71 mg 89%
36 Mustard leaves, raw 71 mg 89%
37 Peppers, capsicum, green, boiled in unsalted water 69 mg 86%
38 Papaya, flesh only, raw 68 mg 85%
39 Radish leaves, raw 63 mg 79%
40 Rosemary, dried 61 mg 76%
41 Broccoli, green, steamed 60 mg 75%
42 Kiwifruit (kiwi), green, peeled, raw 58.8 mg 73%
43 Chives, fresh 58 mg 73%
44 Lemons, whole, without pips 58 mg 73%
45 Strawberries, raw 57 mg 71%
46 Cauliflower, raw 56 mg 70%
47 Grape juice, white, with added vitamin C, from concentrate, shelf stable 55.3 mg 69%
48 Cabbage, red, raw 55 mg 69%
49 Peas, mange-tout, raw 54 mg 68%
50 Pineapple, flesh only, raw 53 mg 66%
51 Lemons, peeled, flesh only 53 mg 66%
52 Oranges, flesh only 52 mg 65%
53 Satsuma 52 mg 65%
54 Clementine 52 mg 65%
55 Kiwi fruit, flesh only, raw, weighed with skin 52 mg 65%
56 Tangerine 52 mg 65%
57 Taro leaves, raw 52 mg 65%
58 Apple juice, with added vitamin C, from concentrate, shelf stable 51.2 mg 64%
59 Ortaniques, flesh only 50 mg 63%
60 Thyme, dried, ground 50 mg 63%
61 Tomato juice, with added ingredients, from concentrate, shelf stable 49.8 mg 62%
62 Apple juice concentrate, unsweetened, commerical 49 mg 61%
63 Physalis, fruit only 49 mg 61%
64 Cabbage, green, raw 48 mg 60%
65 Cabbage, average, raw 48 mg 60%
66 Orange juice, freshly squeezed 48 mg 60%
67 Cabbage, white, raw 47 mg 59%
68 Limes, flesh only 46 mg 58%
69 Grape juice, purple, with added vitamin C, from concentrate, shelf stable 45.6 mg 57%
70 Oregano, fresh 45 mg 56%
71 Cabbage, green, boiled in unsalted water 45 mg 56%
72 Lychees, raw, flesh only 45 mg 56%
73 Pomelo, flesh only 45 mg 56%
74 Broccoli, purple sprouting, boiled in unsalted water 44 mg 55%
75 Broccoli, green, boiled in unsalted water 44 mg 55%
76 Broccoli, green, boiled in salted water 44 mg 55%
77 Applesauce, unsweetened, with added vitamin C 43.7 mg 55%
78 Kohl rabi, raw 43 mg 54%
79 Tomato puree 43 mg 54%
80 Mixed herbs, dried 43 mg 54%
81 Amaranth leaves, raw 42 mg 53%
82 Citrus fruit, soft/easy peelers, flesh only 42 mg 53%
83 Durian, flesh only 41 mg 51%
84 Papaya, flesh only, raw, weighed with skin and pips 41 mg 51%
85 Redcurrants, raw 40 mg 50%
86 Whitecurrants, raw 40 mg 50%
87 Brussels sprouts, boiled in unsalted water 40 mg 50%
88 Turnip tops, boiled in unsalted water 40 mg 50%
89 Blueberries, raw 40 mg 50%
90 Grapefruit juice, white, canned or bottled, unsweetened 39.4 mg 49%
91 Kumquats, whole fruit, raw 39 mg 49%
92 Lime juice, fresh 38 mg 48%
93 Oranges, flesh only, weighed with peel and pips 37 mg 46%
94 Lemon juice, fresh 36 mg 45%
95 Sugar apple, flesh only 36 mg 45%
96 Taro leaves, steamed 35 mg 44%
97 Grapefruit, flesh only, raw 35 mg 44%
98 Limes, flesh only, weighed with peel and pips 34 mg 43%
99 Lemons, flesh only, raw, weighed with peel and pips 34 mg 43%
100 Citrus fruit, soft/easy peelers, flesh only, weighed with peel and pips 33 mg 41%

* Values are per 100g fresh weight. % NRV = percentage of EU Nutrient Reference Value. Bar shows relative level compared to the highest value across all foods in the database.

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Data sources: Standard nutrients: McCance & Widdowson's Composition of Foods Integrated Dataset (CoFID), Public Health England. EU Nutrient Reference Values: Regulation (EU) No 1169/2011 (Annex XIII). All values per 100g fresh weight unless stated. Nothing here constitutes medical advice. Nutriofia database · Argarth Collective Ltd · Company No. 16864945.