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200 Vegetables Highest in Vitamin C

Ranked by a serving size.
90mg Vitamin C = 100% DV
DV = Daily Value
RDI = Reference Dietary Intake
AI = Adequate Intake

See more about daily values.

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  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. Mustard Spinach
    195mg (217% DV) in 1 cup, chopped
  4. Sweet Red Bell Peppers
    152mg (169% DV) in 1 medium (approx 2-3/4 Inch long, 2-1/2 dia.)
  5. Green Bell Peppers
    119.8mg (133% DV) in 1 cup, chopped
  6. Cooked Mustard Spinach
    117mg (130% DV) in 1 cup, chopped
  7. Hot Green Chili Peppers
    109.1mg (121% DV) in 1 pepper
  8. Banana Peppers
    102.5mg (114% DV) in 1 cup
  9. Vinespinach
    102mg (113% DV) in 100 grams
  10. Broccoli (Cooked)
    101.2mg (112% DV) in 1 cup chopped
  11. Cooked Green Bell Peppers
    100.4mg (112% DV) in 1 cup, chopped or strips
  12. Brussels Sprouts (Cooked)
    96.7mg (107% DV) in 1 cup
  13. Cooked Kohlrabi
    89.1mg (99% DV) in 1 cup slices
  14. Scotch Kale
    87.1mg (97% DV) in 1 cup, chopped
  15. Kohlrabi
    83.7mg (93% DV) in 1 cup
  16. Broccoli
    81.2mg (90% DV) in 1 cup chopped
  17. Parsley
    79.8mg (89% DV) in 1 cup chopped
  18. Bitter Melon
    78.1mg (87% DV) in 1 cup (1/2 Inch pieces)
  19. Cooked Snow Peas
    76.6mg (85% DV) in 1 cup
  20. Brussels Sprouts (Raw)
    74.8mg (83% DV) in 1 cup
  21. Kidney Bean Sprouts
    71.2mg (79% DV) in 1 cup
  22. Cooked Scotch Kale
    68.6mg (76% DV) in 1 cup, chopped
  23. Cooked Green Cauliflower
    65.3mg (73% DV) in 1/5 head
  24. Red Chili Peppers
    64.7mg (72% DV) in 1 pepper
  25. Peas
    58mg (64% DV) in 1 cup
  26. Green Cauliflower
    56.4mg (63% DV) in 1 cup
  27. Cooked Cabbage
    56.3mg (63% DV) in 1 cup
  28. Cooked Cauliflower
    54.9mg (61% DV) in 1 cup
  29. Cooked Tomatoes
    54.7mg (61% DV) in 1 cup
  30. Cooked Kale
    53.3mg (59% DV) in 1 cup, chopped
  31. Cooked Red Cabbage
    51.6mg (57% DV) in 1 cup
  32. Cauliflower
    51.6mg (57% DV) in 1 cup chopped (1/2 Inch pieces)
  33. Red Cabbage
    50.7mg (56% DV) in 1 cup, chopped
  34. Green Chili Peppers
    47.5mg (53% DV) in 1 cup
  35. Serrano Peppers
    47.1mg (52% DV) in 1 cup, chopped
  36. Canned Asparagus
    44.5mg (49% DV) in 1 cup
  37. Pak-Choi (Bok Choy) (Cooked)
    44.2mg (49% DV) in 1 cup, shredded
  38. Cassava
    42.4mg (47% DV) in 1 cup
  39. Bitter Melon (Cooked)
    40.9mg (45% DV) in 1 cup (1/2 Inch pieces)
  40. Cooked Turnip Greens
    39.5mg (44% DV) in 1 cup, chopped
  41. Mustard Greens
    39.2mg (44% DV) in 1 cup, chopped
  42. Snow Peas
    37.8mg (42% DV) in 1 cup, whole
  43. Cooked Beet Greens
    35.9mg (40% DV) in 1 cup (1 Inch pieces)
  44. Lotus Root
    35.6mg (40% DV) in 10 slices (2-1/2 Inch dia)
  45. Cooked Mustard Greens
    35.4mg (39% DV) in 1 cup, chopped
  46. Cooked Podded Peas
    35.2mg (39% DV) in 1 cup
  47. Rutabagas (Neeps, Swedes)
    35mg (39% DV) in 1 cup, cubes
  48. Cooked Collards
    34.6mg (38% DV) in 1 cup, chopped
  49. Garden Cress
    34.5mg (38% DV) in 1 cup
  50. Turnip Greens
    33mg (37% DV) in 1 cup, chopped
  51. Cabbage
    32.6mg (36% DV) in 1 cup, chopped
  52. Cooked Rutabagas (Neeps, Swedes)
    32mg (36% DV) in 1 cup, cubes
  53. Bok Choy
    31.5mg (35% DV) in 1 cup, shredded
  54. Cooked Swiss Chard
    31.5mg (35% DV) in 1 cup, chopped
  55. Cooked Broccoli Raab
    31.5mg (35% DV) in 1 NLEA serving
  56. Cooked Garden Cress
    31.1mg (35% DV) in 1 cup
  57. Cooked Butternut Squash
    31mg (34% DV) in 1 cup, cubes
  58. Swamp Cabbage
    30.8mg (34% DV) in 1 cup, chopped
  59. Chinese Broccoli
    29.6mg (33% DV) in 100 grams
  60. Butternut Squash
    29.4mg (33% DV) in 1 cup, cubes
  61. Cooked New Zealand Spinach
    28.8mg (32% DV) in 1 cup, chopped
  62. Green Tomatoes
    28.8mg (32% DV) in 1 medium
  63. Jute Potherb (Molokhiya) (Cooked)
    28.7mg (32% DV) in 1 cup
  64. Turnips
    27.3mg (30% DV) in 1 cup, cubes
  65. Fiddlehead Ferns
    26.6mg (30% DV) in 100 grams
  66. Canned Tomato Puree
    26.5mg (29% DV) in 1 cup
  67. Cooked Okra
    26.1mg (29% DV) in 1 cup slices
  68. Cooked Scallop Squash
    25.9mg (29% DV) in 1 cup, mashed
  69. Yam
    25.7mg (29% DV) in 1 cup, cubes
  70. Oriental Radishes
    25.5mg (28% DV) in 1 cup slices
  71. Hungarian Peppers
    25.1mg (28% DV) in 1 pepper
  72. Cooked Chinese Broccoli
    24.8mg (28% DV) in 1 cup
  73. Cooked Savoy Cabbage
    24.7mg (27% DV) in 1 cup, shredded
  74. Crookneck Summer Squash
    24.5mg (27% DV) in 1 cup sliced
  75. Cooked Chrysanthemum
    23.9mg (27% DV) in 1 cup (1 Inch pieces)
  76. Scallop Squash
    23.4mg (26% DV) in 1 cup slices
  77. Cooked Zucchini
    23.2mg (26% DV) in 1 cup, sliced
  78. Okra
    23mg (26% DV) in 1 cup
  79. Cooked Green Peas
    22.7mg (25% DV) in 1 cup
  80. Parsnips
    22.6mg (25% DV) in 1 cup slices
  81. Cooked Sweet Potatoes
    22.3mg (25% DV) in 1 medium (2 Inch dia, 5 Inch long, raw)
  82. Cooked Oriental Radishes
    22.2mg (25% DV) in 1 cup, sliced
  83. Zucchini
    22.2mg (25% DV) in 1 cup, chopped
  84. Baked Acorn Squash
    22.1mg (25% DV) in 1 cup, cubes
  85. Baked Red Potatoes
    21.8mg (24% DV) in 1 potato medium (2-1/4 Inch to 3-1/4 Inch dia.)
  86. Savoy Cabbage
    21.7mg (24% DV) in 1 cup, shredded
  87. Canned Lima Beans
    21.6mg (24% DV) in 1 cup
  88. Cooked Cookneck Summer Squash
    20.9mg (23% DV) in 1 cup, sliced
  89. Sauerkraut
    20.9mg (23% DV) in 1 cup
  90. Tomatoes
    20.4mg (23% DV) in 1 cup cherry tomatoes
  91. Hash Browns
    20.3mg (23% DV) in 1 cup
  92. Baked Potato (No Skin)
    20mg (22% DV) in 1 potato (2-1/3 Inch x 4-3/4 Inch)
  93. Cooked Winter Squash
    19.7mg (22% DV) in 1 cup, cubes
  94. Cooked Hubbard Squash
    19.5mg (22% DV) in 1 cup, cubes
  95. Dandelion Greens
    19.3mg (21% DV) in 1 cup, chopped
  96. Summer Squash
    19.2mg (21% DV) in 1 cup, sliced
  97. Kale
    19.2mg (21% DV) in 1 cup 1 Inch pieces, loosely packed
  98. Cooked Dandelion Greens
    18.9mg (21% DV) in 1 cup, chopped
  99. Stewed Tomatoes
    18.4mg (20% DV) in 1 cup
  100. Cooked Turnips
    18.1mg (20% DV) in 1 cup, cubes
  101. Boiled Potatoes
    17.7mg (20% DV) in 1 potato (2-1/2 Inch dia, sphere)
  102. Cooked Spinach
    17.6mg (20% DV) in 1 cup
  103. Cooked Lima Beans
    17.2mg (19% DV) in 1 cup
  104. Radishes
    17.2mg (19% DV) in 1 cup slices
  105. New Zealand Spinach
    16.8mg (19% DV) in 1 cup, chopped
  106. Baked Potatoes (With Skin)
    16.6mg (18% DV) in 1 potato medium
  107. Jalapeno Peppers
    16.6mg (18% DV) in 1 pepper
  108. Cooked Yam
    16.5mg (18% DV) in 1 cup, cubes
  109. Cooked Lotus Root
    16.4mg (18% DV) in 1/2 cup
  110. Yellow Snap Beans
    16.3mg (18% DV) in 1 cup 1/2 Inch pieces
  111. Cooked Acorn Squash
    15.9mg (18% DV) in 1 cup, mashed
  112. Succotash
    15.7mg (17% DV) in 1 cup
  113. Cooked Swamp Cabbage
    15.7mg (17% DV) in 1 cup, chopped
  114. Acorn Squash
    15.4mg (17% DV) in 1 cup, cubes
  115. Artichokes (Globe or French)
    15mg (17% DV) in 1 artichoke, medium
  116. Watercress
    14.6mg (16% DV) in 1 cup, chopped
  117. White Icicle Radishes (Daikon)
    14.5mg (16% DV) in 1/2 cup slices
  118. Canned Tomato Paste
    14.5mg (16% DV) in 1/4 cup
  119. Winter Squash
    14.3mg (16% DV) in 1 cup, cubes
  120. Asparagus (Cooked)
    13.9mg (15% DV) in 1 cup
  121. Mashed Sweet Potatoes
    13.3mg (15% DV) in 1 cup
  122. Cooked Chayote
    12.8mg (14% DV) in 1 cup (1 Inch pieces)
  123. Hubbard Squash
    12.8mg (14% DV) in 1 cup, cubes
  124. Collards
    12.7mg (14% DV) in 1 cup, chopped
  125. Lentil Sprouts
    12.7mg (14% DV) in 1 cup
  126. Cooked Lentil Sprouts
    12.6mg (14% DV) in 100 grams
  127. Baked Potatoes
    12.6mg (14% DV) in 100 grams
  128. Yellow Tomatoes
    12.5mg (14% DV) in 1 cup, chopped
  129. Celeriac
    12.5mg (14% DV) in 1 cup
  130. Pea Sprouts
    12.5mg (14% DV) in 1 cup
  131. Green Snap Beans (Raw)
    12.2mg (14% DV) in 1 cup 1/2 Inch pieces
  132. Cooked Green Snap Beans
    12.1mg (13% DV) in 1 cup
  133. Cooked Yellow Snap Beans
    12.1mg (13% DV) in 1 cup
  134. Cooked Purslane
    12.1mg (13% DV) in 1 cup
  135. Stirfried Soybean Sprouts
    12mg (13% DV) in 100 grams
  136. Onions
    11.8mg (13% DV) in 1 cup, chopped
  137. Sun-dried Hot Chile Peppers
    11.6mg (13% DV) in 1 cup
  138. Palm Hearts (Canned)
    11.5mg (13% DV) in 1 cup
  139. Cooked Pumpkin
    11.5mg (13% DV) in 1 cup, mashed
  140. Beet Greens (Raw)
    11.4mg (13% DV) in 1 cup
  141. Radish Sprouts
    11mg (12% DV) in 1 cup
  142. Cooked Onions
    10.9mg (12% DV) in 1 cup
  143. Swiss Chard
    10.8mg (12% DV) in 1 cup
  144. Soybean Sprouts
    10.7mg (12% DV) in 1 cup
  145. Leeks
    10.7mg (12% DV) in 1 cup
  146. Fennel
    10.4mg (12% DV) in 1 cup, sliced
  147. Canned Pumpkin
    10.3mg (11% DV) in 1 cup
  148. Canned Pimentos
    10.2mg (11% DV) in 1 tbsp
  149. Cooked Parsnips
    10.1mg (11% DV) in 1/2 cup slices
  150. Laver Seaweed
    10.1mg (11% DV) in 10 sheets
  151. Cooked Summer Squash
    9.9mg (11% DV) in 1 cup, sliced
  152. Yellow Corn Sweet
    9.9mg (11% DV) in 1 cup
  153. Poi
    9.6mg (11% DV) in 1 cup
  154. Pumpkin Flowers
    9.2mg (10% DV) in 1 cup
  155. Cooked Celery
    9.2mg (10% DV) in 1 cup, diced
  156. Purslane
    9mg (10% DV) in 1 cup
  157. Spinach
    8.4mg (9% DV) in 1 cup
  158. Cooked Artichokes (Globe or French)
    8.4mg (9% DV) in 1 cup
  159. Baked Russet Potatoes
    8.3mg (9% DV) in 100 grams
  160. French Fries
    8.1mg (9% DV) in 10 strip
  161. Broccoli Raab (Rapini)
    8.1mg (9% DV) in 1 cup chopped
  162. Nopales
    8mg (9% DV) in 1 cup, sliced
  163. Cooked Nopales
    7.9mg (9% DV) in 1 cup
  164. Cooked Soybean Sprouts
    7.8mg (9% DV) in 1 cup
  165. Asparagus
    7.5mg (8% DV) in 1 cup
  166. Sweet Onions
    7.1mg (8% DV) in 1 NLEA serving
  167. Yautia
    7mg (8% DV) in 1 cup, sliced
  168. Chicory Greens
    7mg (8% DV) in 1 cup, chopped
  169. Cooked Pumpkin Flowers
    6.7mg (7% DV) in 1 cup
  170. Beets (Raw)
    6.7mg (7% DV) in 1 cup
  171. Cooked Taro
    6.6mg (7% DV) in 1 cup, sliced
  172. Cooked White Button Mushrooms
    6.2mg (7% DV) in 1 cup pieces
  173. Cooked Beets
    6.1mg (7% DV) in 1 cup
  174. Bamboo Shoots
    6mg (7% DV) in 1 cup (1/2 Inch slices)
  175. Jerusalem-artichokes raw
    6mg (7% DV) in 1 cup slices
  176. Cooked Carrots
    5.6mg (6% DV) in 1 cup slices
  177. Cooked Celeriac
    5.6mg (6% DV) in 1 cup pieces
  178. Cooked Sweet White Corn
    5.5mg (6% DV) in 1 ear, small (5-1/2 Inch to 6-1/2 Inch long)
  179. Cooked Spaghetti Squash
    5.4mg (6% DV) in 1 cup
  180. Pickled Beets
    5.2mg (6% DV) in 1 cup slices
  181. Cooked Leeks
    5.2mg (6% DV) in 1 leek
  182. Sweet White Corn
    5mg (6% DV) in 1 ear, small (5-1/2 Inch to 6-1/2 Inch long)
  183. Cooked Escarole
    5mg (6% DV) in 1 cup
  184. Cooked Yellow Sweet Corn
    4.9mg (5% DV) in 1 ear small (5-1/2 Inch to 6-1/2 Inch long)
  185. Taro
    4.7mg (5% DV) in 1 cup, sliced
  186. Pumpkin Leaves
    4.3mg (5% DV) in 1 cup
  187. Carrots
    4.2mg (5% DV) in 1 large (7-1/4 Inch to 8-/1/2 Inch long)
  188. Tomatillos
    4mg (4% DV) in 1 medium
  189. Cooked Napa Cabbage
    3.5mg (4% DV) in 1 cup
  190. Green Leaf Lettuce
    3.3mg (4% DV) in 1 cup shredded
  191. Cooked Burdock Root
    3.3mg (4% DV) in 1 cup (1 Inch pieces)
  192. Endive
    3.3mg (4% DV) in 1 cup
  193. Radicchio
    3.2mg (4% DV) in 1 cup, shredded
  194. Sweet Potatoes
    3.2mg (4% DV) in 1 cup, cubes
  195. Chicory Roots
    3mg (3% DV) in 1 root
  196. Arugula
    3mg (3% DV) in 1 cup
  197. Cucumber
    2.9mg (3% DV) in 1 cup
  198. Sping Onions
    2.8mg (3% DV) in 1 medium (4-1/8 Inch long)
  199. Alfalfa Sprouts
    2.7mg (3% DV) in 1 cup
  200. Cooked Malabar Spinach
    2.6mg (3% DV) in 1 cup

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