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200 Vegetables Highest in Vitamin C

Ranked by a serving size.

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90mg Vitamin C = 100% DV
  1. Sweet Yellow Peppers
    341.3mg (379% DV) in 1 pepper, large (3-3/4 Inch long, 3 Inch dia)
  2. Cooked Red Bell Peppers
    230.9mg (257% DV) in 1 cup, strips
  3. Sauteed Green Bell Peppers
    203.6mg (226% DV) in 1 cup chopped
  4. Mustard Spinach
    195mg (217% DV) in 1 cup, chopped
  5. Sweet Red Bell Peppers
    152mg (169% DV) in 1 medium (approx 2-3/4 Inch long, 2-1/2 dia.)
  6. Tahitian Taro
    120mg (133% DV) in 1 cup slices
  7. Green Bell Peppers
    119.8mg (133% DV) in 1 cup, chopped
  8. Cooked Mustard Spinach
    117mg (130% DV) in 1 cup, chopped
  9. Hot Green Chili Peppers
    109.1mg (121% DV) in 1 pepper
  10. Banana Peppers
    102.5mg (114% DV) in 1 cup
  11. Vinespinach
    102mg (113% DV) in 100 grams
  12. Broccoli (Cooked)
    101.2mg (112% DV) in 1 cup chopped
  13. Cooked Green Bell Peppers
    100.4mg (112% DV) in 1 cup, chopped or strips
  14. Brussels Sprouts (Cooked)
    96.7mg (107% DV) in 1 cup
  15. Cooked Kohlrabi
    89.1mg (99% DV) in 1 cup slices
  16. Scotch Kale
    87.1mg (97% DV) in 1 cup, chopped
  17. Kohlrabi
    83.7mg (93% DV) in 1 cup
  18. Broccoli
    81.2mg (90% DV) in 1 cup chopped
  19. Parsley
    79.8mg (89% DV) in 1 cup chopped
  20. Bitter Melon
    78.1mg (87% DV) in 1 cup (1/2 Inch pieces)
  21. Cooked Snow Peas
    76.6mg (85% DV) in 1 cup
  22. Brussels Sprouts (Raw)
    74.8mg (83% DV) in 1 cup
  23. Kidney Bean Sprouts
    71.2mg (79% DV) in 1 cup
  24. Cooked Scotch Kale
    68.6mg (76% DV) in 1 cup, chopped
  25. Cooked Green Cauliflower
    65.3mg (73% DV) in 1/5 head
  26. Red Chili Peppers
    64.7mg (72% DV) in 1 pepper
  27. Peas
    58mg (64% DV) in 1 cup
  28. Green Cauliflower
    56.4mg (63% DV) in 1 cup
  29. Cooked Cabbage
    56.3mg (63% DV) in 1 cup
  30. Cooked Cauliflower
    54.9mg (61% DV) in 1 cup
  31. Cooked Tomatoes
    54.7mg (61% DV) in 1 cup
  32. Cooked Kale
    53.3mg (59% DV) in 1 cup, chopped
  33. Cooked Tahitian Taro
    52.1mg (58% DV) in 1 cup slices
  34. Cooked Red Cabbage
    51.6mg (57% DV) in 1 cup
  35. Cauliflower
    51.6mg (57% DV) in 1 cup chopped (1/2 Inch pieces)
  36. Red Cabbage
    50.7mg (56% DV) in 1 cup, chopped
  37. Green Chili Peppers
    47.5mg (53% DV) in 1 cup
  38. Serrano Peppers
    47.1mg (52% DV) in 1 cup, chopped
  39. Canned Asparagus
    44.5mg (49% DV) in 1 cup
  40. Pak-choi (Bok Choy) (Cooked)
    44.2mg (49% DV) in 1 cup, shredded
  41. Cassava
    42.4mg (47% DV) in 1 cup
  42. Boiled Sweet Potatoes
    42mg (47% DV) in 1 cup, mashed
  43. Bitter Melon (Cooked)
    40.9mg (45% DV) in 1 cup (1/2 Inch pieces)
  44. Cooked Turnip Greens
    39.5mg (44% DV) in 1 cup, chopped
  45. Mustard Greens
    39.2mg (44% DV) in 1 cup, chopped
  46. Snow Peas
    37.8mg (42% DV) in 1 cup, whole
  47. Cooked Beet Greens
    35.9mg (40% DV) in 1 cup (1 Inch pieces)
  48. Lotus Root
    35.6mg (40% DV) in 10 slices (2-1/2 Inch dia)
  49. Cooked Mustard Greens
    35.4mg (39% DV) in 1 cup, chopped
  50. Cooked Podded Peas
    35.2mg (39% DV) in 1 cup
  51. Rutabagas (Neeps, Swedes)
    35mg (39% DV) in 1 cup, cubes
  52. Cooked Collards
    34.6mg (38% DV) in 1 cup, chopped
  53. Garden Cress
    34.5mg (38% DV) in 1 cup
  54. Turnip Greens
    33mg (37% DV) in 1 cup, chopped
  55. Cabbage
    32.6mg (36% DV) in 1 cup, chopped
  56. Cooked Rutabagas (Neeps, Swedes)
    32mg (36% DV) in 1 cup, cubes
  57. Bok Choy
    31.5mg (35% DV) in 1 cup, shredded
  58. Cooked Swiss Chard
    31.5mg (35% DV) in 1 cup, chopped
  59. Cooked Broccoli Raab
    31.5mg (35% DV) in 1 NLEA serving
  60. Cooked Garden Cress
    31.1mg (35% DV) in 1 cup
  61. Cooked Butternut Squash
    31mg (34% DV) in 1 cup, cubes
  62. Swamp Cabbage
    30.8mg (34% DV) in 1 cup, chopped
  63. Chinese Broccoli
    29.6mg (33% DV) in 100 grams
  64. Butternut Squash
    29.4mg (33% DV) in 1 cup, cubes
  65. Cooked New Zealand Spinach
    28.8mg (32% DV) in 1 cup, chopped
  66. Green Tomatoes
    28.8mg (32% DV) in 1 medium
  67. Jute Potherb (Molokhiya) (Cooked)
    28.7mg (32% DV) in 1 cup
  68. Turnips
    27.3mg (30% DV) in 1 cup, cubes
  69. Fiddlehead Ferns
    26.6mg (30% DV) in 100 grams
  70. Canned Tomato Puree
    26.5mg (29% DV) in 1 cup
  71. Cooked Okra
    26.1mg (29% DV) in 1 cup slices
  72. Cooked Scallop Squash
    25.9mg (29% DV) in 1 cup, mashed
  73. Oriental Radishes
    25.5mg (28% DV) in 1 cup slices
  74. Hungarian Peppers
    25.1mg (28% DV) in 1 pepper
  75. Cooked Chinese Broccoli
    24.8mg (28% DV) in 1 cup
  76. Cooked Savoy Cabbage
    24.7mg (27% DV) in 1 cup, shredded
  77. Crookneck Summer Squash
    24.5mg (27% DV) in 1 cup sliced
  78. Cooked Chrysanthemum
    23.9mg (27% DV) in 1 cup (1 Inch pieces)
  79. Scallop Squash
    23.4mg (26% DV) in 1 cup slices
  80. Cooked Zucchini
    23.2mg (26% DV) in 1 cup, sliced
  81. Okra
    23mg (26% DV) in 1 cup
  82. Cooked Green Peas
    22.7mg (25% DV) in 1 cup
  83. Green Peas (Cooked)
    22.7mg (25% DV) in 1 cup
  84. Parsnips
    22.6mg (25% DV) in 1 cup slices
  85. Cooked Sweet Potatoes
    22.3mg (25% DV) in 1 medium (2 Inch dia, 5 Inch long, raw)
  86. Cooked Oriental Radishes
    22.2mg (25% DV) in 1 cup, sliced
  87. Zucchini
    22.2mg (25% DV) in 1 cup, chopped
  88. Baked Acorn Squash
    22.1mg (25% DV) in 1 cup, cubes
  89. Baked Red Potatoes
    21.8mg (24% DV) in 1 potato medium (2-1/4 Inch to 3-1/4 Inch dia.)
  90. Savoy Cabbage
    21.7mg (24% DV) in 1 cup, shredded
  91. Canned Lima Beans
    21.6mg (24% DV) in 1 cup
  92. Cooked Cookneck Summer Squash
    20.9mg (23% DV) in 1 cup, sliced
  93. Sauerkraut
    20.9mg (23% DV) in 1 cup
  94. Tomatoes
    20.4mg (23% DV) in 1 cup cherry tomatoes
  95. Hash Browns
    20.3mg (23% DV) in 1 cup
  96. Baked Potato (No Skin)
    20mg (22% DV) in 1 potato (2-1/3 Inch x 4-3/4 Inch)
  97. Cooked Winter Squash
    19.7mg (22% DV) in 1 cup, cubes
  98. Cooked Hubbard Squash
    19.5mg (22% DV) in 1 cup, cubes
  99. Dandelion Greens
    19.3mg (21% DV) in 1 cup, chopped
  100. Summer Squash
    19.2mg (21% DV) in 1 cup, sliced
  101. Kale
    19.2mg (21% DV) in 1 cup 1 Inch pieces, loosely packed
  102. Cooked Dandelion Greens
    18.9mg (21% DV) in 1 cup, chopped
  103. Stewed Tomatoes
    18.4mg (20% DV) in 1 cup
  104. Cooked Turnips
    18.1mg (20% DV) in 1 cup, cubes
  105. Boiled Potatoes
    17.7mg (20% DV) in 1 potato (2-1/2 Inch dia, sphere)
  106. Cooked Spinach
    17.6mg (20% DV) in 1 cup
  107. Cooked Lima Beans
    17.2mg (19% DV) in 1 cup
  108. Radishes
    17.2mg (19% DV) in 1 cup slices
  109. New Zealand Spinach
    16.8mg (19% DV) in 1 cup, chopped
  110. Baked Potatoes (With Skin)
    16.6mg (18% DV) in 1 potato medium
  111. Jalapeno Peppers
    16.6mg (18% DV) in 1 pepper
  112. Cooked Yam
    16.5mg (18% DV) in 1 cup, cubes
  113. Cooked Lotus Root
    16.4mg (18% DV) in 1/2 cup
  114. Yellow Snap Beans
    16.3mg (18% DV) in 1 cup 1/2 Inch pieces
  115. Cooked Acorn Squash
    15.9mg (18% DV) in 1 cup, mashed
  116. Succotash
    15.7mg (17% DV) in 1 cup
  117. Cooked Swamp Cabbage
    15.7mg (17% DV) in 1 cup, chopped
  118. Acorn Squash
    15.4mg (17% DV) in 1 cup, cubes
  119. Artichokes (Globe Or French)
    15mg (17% DV) in 1 artichoke, medium
  120. Watercress
    14.6mg (16% DV) in 1 cup, chopped
  121. White Icicle Radishes (Daikon)
    14.5mg (16% DV) in 1/2 cup slices
  122. Canned Tomato Paste
    14.5mg (16% DV) in 1/4 cup
  123. Winter Squash
    14.3mg (16% DV) in 1 cup, cubes
  124. Asparagus (Cooked)
    13.9mg (15% DV) in 1 cup
  125. Mung Bean Sprouts
    13.7mg (15% DV) in 1 cup
  126. Mashed Sweet Potatoes
    13.3mg (15% DV) in 1 cup
  127. Cooked Chayote
    12.8mg (14% DV) in 1 cup (1 Inch pieces)
  128. Hubbard Squash
    12.8mg (14% DV) in 1 cup, cubes
  129. Collards
    12.7mg (14% DV) in 1 cup, chopped
  130. Lentil Sprouts
    12.7mg (14% DV) in 1 cup
  131. Cooked Lentil Sprouts
    12.6mg (14% DV) in 100 grams
  132. Baked Potatoes
    12.6mg (14% DV) in 100 grams
  133. Yellow Tomatoes
    12.5mg (14% DV) in 1 cup, chopped
  134. Celeriac
    12.5mg (14% DV) in 1 cup
  135. Pea Sprouts
    12.5mg (14% DV) in 1 cup
  136. Green Snap Beans (Raw)
    12.2mg (14% DV) in 1 cup 1/2 Inch pieces
  137. Cooked Green Snap Beans
    12.1mg (13% DV) in 1 cup
  138. Cooked Yellow Snap Beans
    12.1mg (13% DV) in 1 cup
  139. Cooked Purslane
    12.1mg (13% DV) in 1 cup
  140. Stirfried Soybean Sprouts
    12mg (13% DV) in 100 grams
  141. Onions
    11.8mg (13% DV) in 1 cup, chopped
  142. Sun-dried Hot Chile Peppers
    11.6mg (13% DV) in 1 cup
  143. Palm Hearts (Canned)
    11.5mg (13% DV) in 1 cup
  144. Cooked Pumpkin
    11.5mg (13% DV) in 1 cup, mashed
  145. Beet Greens (Raw)
    11.4mg (13% DV) in 1 cup
  146. Radish Sprouts
    11mg (12% DV) in 1 cup
  147. Cooked Onions
    10.9mg (12% DV) in 1 cup
  148. Swiss Chard
    10.8mg (12% DV) in 1 cup
  149. Soybean Sprouts
    10.7mg (12% DV) in 1 cup
  150. Leeks
    10.7mg (12% DV) in 1 cup
  151. Fennel
    10.4mg (12% DV) in 1 cup, sliced
  152. Canned Pumpkin
    10.3mg (11% DV) in 1 cup
  153. Canned Pimentos
    10.2mg (11% DV) in 1 tbsp
  154. Cooked Parsnips
    10.1mg (11% DV) in 1/2 cup slices
  155. Laver Seaweed
    10.1mg (11% DV) in 10 sheets
  156. Cooked Summer Squash
    9.9mg (11% DV) in 1 cup, sliced
  157. Yellow Corn Sweet
    9.9mg (11% DV) in 1 cup
  158. Pumpkin Flowers
    9.2mg (10% DV) in 1 cup
  159. Cooked Celery
    9.2mg (10% DV) in 1 cup, diced
  160. Purslane
    9mg (10% DV) in 1 cup
  161. Cooked Okra (Previously Frozen)
    8.8mg (10% DV) in 1/2 cup slices
  162. Spinach
    8.4mg (9% DV) in 1 cup
  163. Cooked Artichokes (Globe Or French)
    8.4mg (9% DV) in 1 cup
  164. Baked Russet Potatoes
    8.3mg (9% DV) in 100 grams
  165. French Fries
    8.1mg (9% DV) in 10 strip
  166. Broccoli Raab (Rapini)
    8.1mg (9% DV) in 1 cup chopped
  167. Nopales
    8mg (9% DV) in 1 cup, sliced
  168. Cooked Nopales
    7.9mg (9% DV) in 1 cup
  169. Cooked Soybean Sprouts
    7.8mg (9% DV) in 1 cup
  170. Asparagus
    7.5mg (8% DV) in 1 cup
  171. Sweet Onions
    7.1mg (8% DV) in 1 NLEA serving
  172. Yautia
    7mg (8% DV) in 1 cup, sliced
  173. Chicory Greens
    7mg (8% DV) in 1 cup, chopped
  174. Cooked Pumpkin Flowers
    6.7mg (7% DV) in 1 cup
  175. Beets (Raw)
    6.7mg (7% DV) in 1 cup
  176. Cooked Taro
    6.6mg (7% DV) in 1 cup, sliced
  177. Cooked White Button Mushrooms
    6.2mg (7% DV) in 1 cup pieces
  178. Cooked Beets
    6.1mg (7% DV) in 1 cup
  179. Bamboo Shoots
    6mg (7% DV) in 1 cup (1/2 Inch slices)
  180. Cooked Carrots
    5.6mg (6% DV) in 1 cup slices
  181. Cooked Celeriac
    5.6mg (6% DV) in 1 cup pieces
  182. Cooked Green Beans (Previously Frozen)
    5.5mg (6% DV) in 1 cup
  183. Cooked Sweet White Corn
    5.5mg (6% DV) in 1 ear, small (5-1/2 Inch to 6-1/2 Inch long)
  184. Cooked Spaghetti Squash
    5.4mg (6% DV) in 1 cup
  185. Pickled Beets
    5.2mg (6% DV) in 1 cup slices
  186. Cooked Leeks
    5.2mg (6% DV) in 1 leek
  187. Sweet White Corn
    5mg (6% DV) in 1 ear, small (5-1/2 Inch to 6-1/2 Inch long)
  188. Cooked Escarole
    5mg (6% DV) in 1 cup
  189. Cooked Yellow Sweet Corn
    4.9mg (5% DV) in 1 ear small (5-1/2 Inch to 6-1/2 Inch long)
  190. Taro
    4.7mg (5% DV) in 1 cup, sliced
  191. Pumpkin Leaves
    4.3mg (5% DV) in 1 cup
  192. Carrots
    4.2mg (5% DV) in 1 large (7-1/4 Inch to 8-/1/2 Inch long)
  193. Tomatillos
    4mg (4% DV) in 1 medium
  194. Cooked Napa Cabbage
    3.5mg (4% DV) in 1 cup
  195. Green Leaf Lettuce
    3.3mg (4% DV) in 1 cup shredded
  196. Cooked Burdock Root
    3.3mg (4% DV) in 1 cup (1 Inch pieces)
  197. Endive
    3.3mg (4% DV) in 1 cup
  198. Radicchio
    3.2mg (4% DV) in 1 cup, shredded
  199. Sweet Potatoes
    3.2mg (4% DV) in 1 cup, cubes
  200. Chicory Roots
    3mg (3% DV) in 1 root

Data Source: USDA National Nutrient Database for Standard Reference, Release 28.