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200 Foods Highest in Vitamin C

Ranked by a common serving size.
60mg Vitamin C = 100% DV
DV = Daily Value
RDI = Reference Dietary Intake
AI = Adequate Intake

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  1. Guavas
    376.7mg (628% DV) in 1 cup
  2. Sweet Yellow Peppers
    341.3mg (569% DV) in 1 pepper, large (3-3/4 Inch long, 3 Inch dia)
  3. Cooked Red Bell Peppers
    230.9mg (385% DV) in 1 cup, strips
  4. Dried Jujube
    217.6mg (363% DV) in 100 grams
  5. European Black Currants
    202.7mg (338% DV) in 1 cup
  6. Mustard Spinach
    195mg (325% DV) in 1 cup, chopped
  7. Kiwifruit
    166.9mg (278% DV) in 1 cup, sliced
  8. Sweet Red Bell Peppers
    152mg (253% DV) in 1 medium (approx 2-3/4 Inch long, 2-1/2 dia.)
  9. Litchis
    135.9mg (226% DV) in 1 cup
  10. Orange Juice
    124mg (207% DV) in 1 cup
  11. Green Bell Peppers
    119.8mg (200% DV) in 1 cup, chopped
  12. Mammy Apple
    118.4mg (197% DV) in 1 fruit without refuse
  13. Cooked Mustard Spinach
    117mg (195% DV) in 1 cup, chopped
  14. Pummelo
    115.9mg (193% DV) in 1 cup, sections
  15. Lemons
    112.4mg (187% DV) in 1 cup, sections
  16. Hot Green Chili Peppers
    109.1mg (182% DV) in 1 pepper
  17. Citrus Green Tea
    104.1mg (174% DV) in 1 cup
  18. Banana Peppers
    102.5mg (171% DV) in 1 cup
  19. Vinespinach
    102mg (170% DV) in 100 grams
  20. Broccoli (Cooked)
    101.2mg (169% DV) in 1 cup chopped
  21. Cooked Green Bell Peppers
    100.4mg (167% DV) in 1 cup, chopped or strips
  22. Strawberries
    97.6mg (163% DV) in 1 cup, sliced
  23. Navel Oranges
    97.5mg (163% DV) in 1 cup sections, without membranes
  24. Brussels Sprouts (Cooked)
    96.7mg (161% DV) in 1 cup
  25. Oranges
    95.8mg (160% DV) in 1 cup, sections
  26. White Grapefruit Juice
    93.9mg (156% DV) in 1 cup
  27. Pink Grapefruit Juice
    93.9mg (156% DV) in 1 cup
  28. Frozen Strawberries
    91.1mg (152% DV) in 1 cup, thawed
  29. Strawberry Guavas
    90.3mg (150% DV) in 1 cup
  30. Cooked Kohlrabi
    89.1mg (149% DV) in 1 cup slices
  31. Papaya
    88.3mg (147% DV) in 1 cup 1 Inch pieces
  32. California Grapefruit
    87.6mg (146% DV) in 1 cup sections, with juice
  33. California Valencia Oranges
    87.3mg (146% DV) in 1 cup sections, without membranes
  34. Scotch Kale
    87.1mg (145% DV) in 1 cup, chopped
  35. Florida Grapefruit
    85.1mg (142% DV) in 1 cup sections, with juice
  36. White Florida Grapefruit
    85.1mg (142% DV) in 1 cup sections, with juice
  37. Kohlrabi
    83.7mg (140% DV) in 1 cup
  38. Orange Juice from Concentrate
    83.7mg (139% DV) in 1 cup
  39. Orange Juice with added Calcium and Vitamin D
    83.7mg (139% DV) in 1 cup
  40. Florida Oranges
    83.3mg (139% DV) in 1 cup sections, without membranes
  41. Broccoli
    81.2mg (135% DV) in 1 cup chopped
  42. Parsley
    79.8mg (133% DV) in 1 cup chopped
  43. Grapefruit
    79.1mg (132% DV) in 1 cup sections, with juice
  44. Pineapple
    78.9mg (131% DV) in 1 cup, chunks
  45. Bitter Melon
    78.1mg (130% DV) in 1 cup (1/2 Inch pieces)
  46. Cooked Snow Peas
    76.6mg (128% DV) in 1 cup
  47. White Grapefruit
    76.6mg (128% DV) in 1 cup sections, with juice
  48. White California Grapefruit
    76.6mg (128% DV) in 1 cup sections, with juice
  49. Tangerine Juice
    76.6mg (128% DV) in 1 cup
  50. Canned Orange Juice
    74.9mg (125% DV) in 1 cup
  51. Brussels Sprouts (Raw)
    74.8mg (125% DV) in 1 cup
  52. Green Soybeans
    74.2mg (124% DV) in 1 cup
  53. Purple Passion Fruit Juice
    73.6mg (123% DV) in 1 cup
  54. Lime Juice
    72.6mg (121% DV) in 1 cup
  55. Pink Grapefruit
    71.8mg (120% DV) in 1 cup sections, with juice
  56. Kidney Bean Sprouts
    71.2mg (119% DV) in 1 cup
  57. Passion Fruit (Granadilla)
    70.8mg (118% DV) in 1 cup
  58. Jujube
    69mg (115% DV) in 100 grams
  59. Cooked Scotch Kale
    68.6mg (114% DV) in 1 cup, chopped
  60. Cooked Green Cauliflower
    65.3mg (109% DV) in 1/5 head
  61. Cantaloupe Melons
    65mg (108% DV) in 1 cup, balls
  62. Red Chili Peppers
    64.7mg (108% DV) in 1 pepper
  63. Breadfruit
    63.8mg (106% DV) in 1 cup
  64. Grape Juice (With Added Vitamin C)
    63.3mg (105% DV) in 1 cup
  65. Abiyuch
    61.7mg (103% DV) in 1/2 cup
  66. Mangos
    60.1mg (100% DV) in 1 cup pieces
  67. Grapefruit Juice
    60mg (100% DV) in 8 fl oz
  68. Citrus Energy Drink
    60mg (100% DV) in 8 fl oz
  69. Milk and Soy Chocolate Drink
    60mg (100% DV) in 8 fl oz
  70. Rowal
    58.8mg (98% DV) in 1 cup
  71. Peas
    58mg (97% DV) in 1 cup
  72. Motts Light Apple Juice
    57.6mg (96% DV) in 8 fl oz
  73. Carissa
    57mg (95% DV) in 1 cup slices
  74. Green Cauliflower
    56.4mg (94% DV) in 1 cup
  75. Cooked Cabbage
    56.3mg (94% DV) in 1 cup
  76. Cooked Tomatoes
    54.7mg (91% DV) in 1 cup
  77. Cooked Kale
    53.3mg (89% DV) in 1 cup, chopped
  78. Elderberries
    52.2mg (87% DV) in 1 cup
  79. Tangerines
    52.1mg (87% DV) in 1 cup, sections
  80. Cooked Red Cabbage
    51.6mg (86% DV) in 1 cup
  81. Cauliflower
    51.6mg (86% DV) in 1 cup chopped (1/2 Inch pieces)
  82. Mulberries
    51mg (85% DV) in 1 cup
  83. Red Cabbage
    50.7mg (85% DV) in 1 cup, chopped
  84. Durian
    47.9mg (80% DV) in 1 cup, chopped or diced
  85. Green Chili Peppers
    47.5mg (79% DV) in 1 cup
  86. Serrano Peppers
    47.1mg (79% DV) in 1 cup, chopped
  87. Soursop
    46.4mg (77% DV) in 1 cup, pulp
  88. Red and White Currants
    45.9mg (77% DV) in 1 cup
  89. Pitanga
    45.5mg (76% DV) in 1 cup
  90. Yellow Passion Fruit Juice
    45mg (75% DV) in 1 cup
  91. Canned Asparagus
    44.5mg (74% DV) in 1 cup
  92. Pak-Choi (Bok Choy) (Cooked)
    44.2mg (74% DV) in 1 cup, shredded
  93. Cassava
    42.4mg (71% DV) in 1 cup
  94. Dried Sweetened Mango
    42.3mg (71% DV) in 100 grams
  95. Cooked Clams
    42mg (70% DV) in 20 small
  96. Gooseberries
    41.6mg (69% DV) in 1 cup
  97. Bitter Melon (Cooked)
    40.9mg (68% DV) in 1 cup (1/2 Inch pieces)
  98. Mamey Sapote
    40.3mg (67% DV) in 1 cup 1 Inch pieces
  99. Florida Avocados
    40mg (67% DV) in 1 cup, pureed
  100. Cooked Turnip Greens
    39.5mg (66% DV) in 1 cup, chopped
  101. Mustard Greens
    39.2mg (65% DV) in 1 cup, chopped
  102. Snow Peas
    37.8mg (63% DV) in 1 cup, whole
  103. Baked Red Potatoes
    37.7mg (63% DV) in 1 potato large (3 Inch to 4-1/4 Inch dia.
  104. Starfruit (Carambola)
    37.2mg (62% DV) in 1 cup, sliced
  105. Casaba Melon
    37.1mg (62% DV) in 1 cup, cubes
  106. Frozen Raspberries
    36.7mg (61% DV) in 1 cup, unthawed
  107. Clementines
    36.1mg (60% DV) in 1 fruit
  108. Cooked Beet Greens
    35.9mg (60% DV) in 1 cup (1 Inch pieces)
  109. Lotus Root
    35.6mg (59% DV) in 10 slices (2-1/2 Inch dia)
  110. Sapodilla
    35.4mg (59% DV) in 1 cup, pulp
  111. Cooked Mustard Greens
    35.4mg (59% DV) in 1 cup, chopped
  112. Cooked Podded Peas
    35.2mg (59% DV) in 1 cup
  113. Rutabagas (Neeps, Swedes)
    35mg (58% DV) in 1 cup, cubes
  114. Cooked Collards
    34.6mg (58% DV) in 1 cup, chopped
  115. Garden Cress
    34.5mg (58% DV) in 1 cup
  116. Turnip Greens
    33mg (55% DV) in 1 cup, chopped
  117. Cabbage
    32.6mg (54% DV) in 1 cup, chopped
  118. Raspberries
    32.2mg (54% DV) in 1 cup
  119. Cooked Rutabagas (Neeps, Swedes)
    32mg (53% DV) in 1 cup, cubes
  120. Bok Choy
    31.5mg (53% DV) in 1 cup, shredded
  121. Cooked Swiss Chard
    31.5mg (53% DV) in 1 cup, chopped
  122. Cooked Broccoli Raab
    31.5mg (52% DV) in 1 NLEA serving
  123. Cooked Garden Cress
    31.1mg (52% DV) in 1 cup
  124. Cooked Butternut Squash
    31mg (52% DV) in 1 cup, cubes
  125. Swamp Cabbage
    30.8mg (51% DV) in 1 cup, chopped
  126. Honeydew Melon
    30.6mg (51% DV) in 1 cup, diced (approx 20 pieces per cup)
  127. Cooked Green Soybeans
    30.6mg (51% DV) in 1 cup
  128. Blackberries
    30.2mg (50% DV) in 1 cup
  129. Chinese Broccoli
    29.6mg (49% DV) in 100 grams
  130. Butternut Squash
    29.4mg (49% DV) in 1 cup, cubes
  131. Cooked New Zealand Spinach
    28.8mg (48% DV) in 1 cup, chopped
  132. Green Tomatoes
    28.8mg (48% DV) in 1 medium
  133. Jute Potherb (Molokhiya) (Cooked)
    28.7mg (48% DV) in 1 cup
  134. Cooked Cauliflower
    27.5mg (46% DV) in 1/2 cup (1 Inch pieces)
  135. Turnips
    27.3mg (46% DV) in 1 cup, cubes
  136. Plantains
    27.2mg (45% DV) in 1 cup, sliced
  137. Fiddlehead Ferns
    26.6mg (44% DV) in 100 grams
  138. Canned Tomato Puree
    26.5mg (44% DV) in 1 cup
  139. Cooked Okra
    26.1mg (43% DV) in 1 cup slices
  140. Cooked Scallop Squash
    25.9mg (43% DV) in 1 cup, mashed
  141. Yam
    25.7mg (43% DV) in 1 cup, cubes
  142. Oriental Radishes
    25.5mg (43% DV) in 1 cup slices
  143. Hungarian Peppers
    25.1mg (42% DV) in 1 pepper
  144. Cooked Chinese Broccoli
    24.8mg (41% DV) in 1 cup
  145. Cooked Savoy Cabbage
    24.7mg (41% DV) in 1 cup, shredded
  146. Crookneck Summer Squash
    24.5mg (41% DV) in 1 cup sliced
  147. Cooked Chrysanthemum
    23.9mg (40% DV) in 1 cup (1 Inch pieces)
  148. Scallop Squash
    23.4mg (39% DV) in 1 cup slices
  149. Cooked Zucchini
    23.2mg (39% DV) in 1 cup, sliced
  150. Okra
    23mg (38% DV) in 1 cup
  151. Natto
    22.8mg (38% DV) in 1 cup
  152. Cooked Green Peas
    22.7mg (38% DV) in 1 cup
  153. Parsnips
    22.6mg (38% DV) in 1 cup slices
  154. Jackfruit
    22.6mg (38% DV) in 1 cup, sliced
  155. Loganberries (Frozen)
    22.5mg (37% DV) in 1 cup, unthawed
  156. Cooked Sweet Potatoes
    22.3mg (37% DV) in 1 medium (2 Inch dia, 5 Inch long, raw)
  157. Rose Apples
    22.3mg (37% DV) in 100 grams
  158. Cooked Oriental Radishes
    22.2mg (37% DV) in 1 cup, sliced
  159. Zucchini
    22.2mg (37% DV) in 1 cup, chopped
  160. Baked Acorn Squash
    22.1mg (37% DV) in 1 cup, cubes
  161. Roasted Chestnuts
    21.8mg (36% DV) in 10 kernels
  162. Savoy Cabbage
    21.7mg (36% DV) in 1 cup, shredded
  163. Canned Lima Beans
    21.6mg (36% DV) in 1 cup
  164. Cooked Cookneck Summer Squash
    20.9mg (35% DV) in 1 cup, sliced
  165. Sauerkraut
    20.9mg (35% DV) in 1 cup
  166. Tomatoes
    20.4mg (34% DV) in 1 cup cherry tomatoes
  167. Hash Browns
    20.3mg (34% DV) in 1 cup
  168. California Avocados
    20.2mg (34% DV) in 1 cup, pureed
  169. Cherimoya
    20.2mg (34% DV) in 1 cup, pieces
  170. Avocados
    20.1mg (34% DV) in 1 avocado, NS as to Florida or California
  171. Baked Potato (No Skin)
    20mg (33% DV) in 1 potato (2-1/3 Inch x 4-3/4 Inch)
  172. Cooked Broadbeans
    19.8mg (33% DV) in 100 grams
  173. Lowfat Pastrami
    19.7mg (33% DV) in 1 serving 6 slices
  174. Cooked Winter Squash
    19.7mg (33% DV) in 1 cup, cubes
  175. Cured Ham
    19.6mg (33% DV) in 1 cup
  176. Limes
    19.5mg (32% DV) in 1 fruit (2 Inch dia)
  177. Cooked Hubbard Squash
    19.5mg (32% DV) in 1 cup, cubes
  178. Java Plum
    19.3mg (32% DV) in 1 cup
  179. Dandelion Greens
    19.3mg (32% DV) in 1 cup, chopped
  180. Summer Squash
    19.2mg (32% DV) in 1 cup, sliced
  181. Custard-Apple
    19.2mg (32% DV) in 100 grams
  182. Kale
    19.2mg (32% DV) in 1 cup 1 Inch pieces, loosely packed
  183. Cooked Dandelion Greens
    18.9mg (32% DV) in 1 cup, chopped
  184. Stewed Tomatoes
    18.4mg (31% DV) in 1 cup
  185. Cooked Turnips
    18.1mg (30% DV) in 1 cup, cubes
  186. Pomegranates
    17.7mg (30% DV) in 1 cup
  187. Boiled Potatoes
    17.7mg (29% DV) in 1 potato (2-1/2 Inch dia, sphere)
  188. Cooked Spinach
    17.6mg (29% DV) in 1 cup
  189. Dried Japanese Chestnuts
    17.4mg (29% DV) in 1 oz
  190. Cooked Lima Beans
    17.2mg (29% DV) in 1 cup
  191. Radishes
    17.2mg (29% DV) in 1 cup slices
  192. New Zealand Spinach
    16.8mg (28% DV) in 1 cup, chopped
  193. Dried Chinese Chestnuts
    16.6mg (28% DV) in 1 oz
  194. Baked Potatoes (With Skin)
    16.6mg (28% DV) in 1 potato medium
  195. Jalapeno Peppers
    16.6mg (28% DV) in 1 pepper
  196. Cooked Yam
    16.5mg (27% DV) in 1 cup, cubes
  197. Cooked Lotus Root
    16.4mg (27% DV) in 1/2 cup
  198. Yellow Snap Beans
    16.3mg (27% DV) in 1 cup 1/2 Inch pieces
  199. Cooked Acorn Squash
    15.9mg (27% DV) in 1 cup, mashed
  200. Succotash
    15.7mg (26% DV) in 1 cup