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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. Red Bell Peppers (Cooked)
    172.6mg (192% DV) in 1 cup chopped
  6. Sweet Red Bell Peppers
    152mg (169% DV) in 1 medium (approx 2-3/4 Inch long, 2-1/2 dia.)
  7. Tahitian Taro
    120mg (133% DV) in 1 cup slices
  8. Green Bell Peppers
    119.8mg (133% DV) in 1 cup, chopped
  9. Cooked Mustard Spinach
    117mg (130% DV) in 1 cup, chopped
  10. Hot Green Chili Peppers
    109.1mg (121% DV) in 1 pepper
  11. Banana Peppers
    102.5mg (114% DV) in 1 cup
  12. Vinespinach
    102mg (113% DV) in 100 grams
  13. Broccoli (Cooked)
    101.2mg (112% DV) in 1 cup chopped
  14. Cooked Green Bell Peppers
    100.4mg (112% DV) in 1 cup, chopped or strips
  15. Brussels Sprouts (Cooked)
    96.7mg (107% DV) in 1 cup
  16. Cooked Kohlrabi
    89.1mg (99% DV) in 1 cup slices
  17. Scotch Kale
    87.1mg (97% DV) in 1 cup, chopped
  18. Kohlrabi
    83.7mg (93% DV) in 1 cup
  19. Broccoli
    81.2mg (90% DV) in 1 cup chopped
  20. Parsley
    79.8mg (89% DV) in 1 cup chopped
  21. Bitter Melon
    78.1mg (87% DV) in 1 cup (1/2 Inch pieces)
  22. Cooked Snow Peas
    76.6mg (85% DV) in 1 cup
  23. Brussels Sprouts (Raw)
    74.8mg (83% DV) in 1 cup
  24. Kidney Bean Sprouts
    71.2mg (79% DV) in 1 cup
  25. Cooked Scotch Kale
    68.6mg (76% DV) in 1 cup, chopped
  26. Cooked Green Cauliflower
    65.3mg (73% DV) in 1/5 head
  27. Red Chili Peppers
    64.7mg (72% DV) in 1 pepper
  28. Peas
    58mg (64% DV) in 1 cup
  29. Green Cauliflower
    56.4mg (63% DV) in 1 cup
  30. Cooked Cabbage
    56.3mg (63% DV) in 1 cup
  31. Cooked Cauliflower
    54.9mg (61% DV) in 1 cup
  32. Cooked Tomatoes
    54.7mg (61% DV) in 1 cup
  33. Cooked Kale
    53.3mg (59% DV) in 1 cup, chopped
  34. Cooked Tahitian Taro
    52.1mg (58% DV) in 1 cup slices
  35. Cooked Red Cabbage
    51.6mg (57% DV) in 1 cup
  36. Cauliflower
    51.6mg (57% DV) in 1 cup chopped (1/2 Inch pieces)
  37. Red Cabbage
    50.7mg (56% DV) in 1 cup, chopped
  38. Green Chili Peppers
    47.5mg (53% DV) in 1 cup
  39. Serrano Peppers
    47.1mg (52% DV) in 1 cup, chopped
  40. Canned Asparagus
    44.5mg (49% DV) in 1 cup
  41. Pak-choi (Bok Choy) (Cooked)
    44.2mg (49% DV) in 1 cup, shredded
  42. Cassava
    42.4mg (47% DV) in 1 cup
  43. Boiled Sweet Potatoes
    42mg (47% DV) in 1 cup, mashed
  44. Bitter Melon (Cooked)
    40.9mg (45% DV) in 1 cup (1/2 Inch pieces)
  45. Cooked Turnip Greens
    39.5mg (44% DV) in 1 cup, chopped
  46. Mustard Greens
    39.2mg (44% DV) in 1 cup, chopped
  47. Snow Peas
    37.8mg (42% DV) in 1 cup, whole
  48. Cooked Beet Greens
    35.9mg (40% DV) in 1 cup (1 Inch pieces)
  49. Lotus Root
    35.6mg (40% DV) in 10 slices (2-1/2 Inch dia)
  50. Cooked Mustard Greens
    35.4mg (39% DV) in 1 cup, chopped
  51. Cooked Podded Peas
    35.2mg (39% DV) in 1 cup
  52. Rutabagas (Neeps, Swedes)
    35mg (39% DV) in 1 cup, cubes
  53. Cooked Collards
    34.6mg (38% DV) in 1 cup, chopped
  54. Garden Cress
    34.5mg (38% DV) in 1 cup
  55. Turnip Greens
    33mg (37% DV) in 1 cup, chopped
  56. Cabbage
    32.6mg (36% DV) in 1 cup, chopped
  57. Cooked Rutabagas (Neeps, Swedes)
    32mg (36% DV) in 1 cup, cubes
  58. Bok Choy
    31.5mg (35% DV) in 1 cup, shredded
  59. Cooked Swiss Chard
    31.5mg (35% DV) in 1 cup, chopped
  60. Cooked Broccoli Raab
    31.5mg (35% DV) in 1 NLEA serving
  61. Cooked Garden Cress
    31.1mg (35% DV) in 1 cup
  62. Cooked Butternut Squash
    31mg (34% DV) in 1 cup, cubes
  63. Swamp Cabbage
    30.8mg (34% DV) in 1 cup, chopped
  64. Chinese Broccoli
    29.6mg (33% DV) in 100 grams
  65. Butternut Squash
    29.4mg (33% DV) in 1 cup, cubes
  66. Cooked New Zealand Spinach
    28.8mg (32% DV) in 1 cup, chopped
  67. Green Tomatoes
    28.8mg (32% DV) in 1 medium
  68. Jute Potherb (Molokhiya) (Cooked)
    28.7mg (32% DV) in 1 cup
  69. Turnips
    27.3mg (30% DV) in 1 cup, cubes
  70. Fiddlehead Ferns
    26.6mg (30% DV) in 100 grams
  71. Canned Tomato Puree
    26.5mg (29% DV) in 1 cup
  72. Cooked Okra
    26.1mg (29% DV) in 1 cup slices
  73. Cooked Scallop Squash
    25.9mg (29% DV) in 1 cup, mashed
  74. Oriental Radishes
    25.5mg (28% DV) in 1 cup slices
  75. Hungarian Peppers
    25.1mg (28% DV) in 1 pepper
  76. Cooked Chinese Broccoli
    24.8mg (28% DV) in 1 cup
  77. Cooked Savoy Cabbage
    24.7mg (27% DV) in 1 cup, shredded
  78. Crookneck Summer Squash
    24.5mg (27% DV) in 1 cup sliced
  79. Cooked Chrysanthemum
    23.9mg (27% DV) in 1 cup (1 Inch pieces)
  80. Scallop Squash
    23.4mg (26% DV) in 1 cup slices
  81. Cooked Zucchini
    23.2mg (26% DV) in 1 cup, sliced
  82. Okra
    23mg (26% DV) in 1 cup
  83. Cooked Green Peas
    22.7mg (25% DV) in 1 cup
  84. Cooked Green Peas (Salted)
    22.7mg (25% DV) in 1 cup
  85. Parsnips
    22.6mg (25% DV) in 1 cup slices
  86. Cooked Sweet Potatoes
    22.3mg (25% DV) in 1 medium (2 Inch dia, 5 Inch long, raw)
  87. Cooked Oriental Radishes
    22.2mg (25% DV) in 1 cup, sliced
  88. Zucchini
    22.2mg (25% DV) in 1 cup, chopped
  89. Baked Acorn Squash
    22.1mg (25% DV) in 1 cup, cubes
  90. Baked Red Potatoes
    21.8mg (24% DV) in 1 potato medium (2-1/4 Inch to 3-1/4 Inch dia.)
  91. Savoy Cabbage
    21.7mg (24% DV) in 1 cup, shredded
  92. Canned Lima Beans
    21.6mg (24% DV) in 1 cup
  93. Cooked Crookneck Summer Squash
    20.9mg (23% DV) in 1 cup, sliced
  94. Sauerkraut
    20.9mg (23% DV) in 1 cup
  95. Tomatoes
    20.4mg (23% DV) in 1 cup cherry tomatoes
  96. Hash Browns
    20.3mg (23% DV) in 1 cup
  97. Baked Potato (No Skin)
    20mg (22% DV) in 1 potato (2-1/3 Inch x 4-3/4 Inch)
  98. Cooked Winter Squash
    19.7mg (22% DV) in 1 cup, cubes
  99. Cooked Hubbard Squash
    19.5mg (22% DV) in 1 cup, cubes
  100. Dandelion Greens
    19.3mg (21% DV) in 1 cup, chopped
  101. Summer Squash
    19.2mg (21% DV) in 1 cup, sliced
  102. Kale
    19.2mg (21% DV) in 1 cup 1 Inch pieces, loosely packed
  103. Cooked Dandelion Greens
    18.9mg (21% DV) in 1 cup, chopped
  104. Stewed Tomatoes
    18.4mg (20% DV) in 1 cup
  105. Cooked Turnips
    18.1mg (20% DV) in 1 cup, cubes
  106. Boiled Potatoes
    17.7mg (20% DV) in 1 potato (2-1/2 Inch dia, sphere)
  107. Cooked Spinach
    17.6mg (20% DV) in 1 cup
  108. Cooked Lima Beans
    17.2mg (19% DV) in 1 cup
  109. Radishes
    17.2mg (19% DV) in 1 cup slices
  110. New Zealand Spinach
    16.8mg (19% DV) in 1 cup, chopped
  111. Baked Potatoes (With Skin)
    16.6mg (18% DV) in 1 potato medium
  112. Jalapeno Peppers
    16.6mg (18% DV) in 1 pepper
  113. Cooked Yam
    16.5mg (18% DV) in 1 cup, cubes
  114. Cooked Lotus Root
    16.4mg (18% DV) in 1/2 cup
  115. Yellow Snap Beans
    16.3mg (18% DV) in 1 cup 1/2 Inch pieces
  116. Cooked Acorn Squash
    15.9mg (18% DV) in 1 cup, mashed
  117. Succotash
    15.7mg (17% DV) in 1 cup
  118. Cooked Swamp Cabbage
    15.7mg (17% DV) in 1 cup, chopped
  119. Acorn Squash
    15.4mg (17% DV) in 1 cup, cubes
  120. Artichokes (Globe Or French)
    15mg (17% DV) in 1 artichoke, medium
  121. Watercress
    14.6mg (16% DV) in 1 cup, chopped
  122. White Icicle Radishes (Daikon)
    14.5mg (16% DV) in 1/2 cup slices
  123. Canned Tomato Paste
    14.5mg (16% DV) in 1/4 cup
  124. Winter Squash
    14.3mg (16% DV) in 1 cup, cubes
  125. Asparagus (Cooked)
    13.9mg (15% DV) in 1 cup
  126. Mung Bean Sprouts
    13.7mg (15% DV) in 1 cup
  127. Mashed Sweet Potatoes
    13.3mg (15% DV) in 1 cup
  128. Cooked Chayote
    12.8mg (14% DV) in 1 cup (1 Inch pieces)
  129. Hubbard Squash
    12.8mg (14% DV) in 1 cup, cubes
  130. Collards
    12.7mg (14% DV) in 1 cup, chopped
  131. Lentil Sprouts
    12.7mg (14% DV) in 1 cup
  132. Cooked Lentil Sprouts
    12.6mg (14% DV) in 100 grams
  133. Baked Potatoes
    12.6mg (14% DV) in 100 grams
  134. Yellow Tomatoes
    12.5mg (14% DV) in 1 cup, chopped
  135. Celeriac
    12.5mg (14% DV) in 1 cup
  136. Pea Sprouts
    12.5mg (14% DV) in 1 cup
  137. Green Snap Beans (Raw)
    12.2mg (14% DV) in 1 cup 1/2 Inch pieces
  138. Cooked Green Snap Beans
    12.1mg (13% DV) in 1 cup
  139. Cooked Yellow Snap Beans
    12.1mg (13% DV) in 1 cup
  140. Cooked Purslane
    12.1mg (13% DV) in 1 cup
  141. Stirfried Soybean Sprouts
    12mg (13% DV) in 100 grams
  142. Onions
    11.8mg (13% DV) in 1 cup, chopped
  143. Sun-dried Hot Chile Peppers
    11.6mg (13% DV) in 1 cup
  144. Palm Hearts (Canned)
    11.5mg (13% DV) in 1 cup
  145. Cooked Pumpkin
    11.5mg (13% DV) in 1 cup, mashed
  146. Beet Greens (Raw)
    11.4mg (13% DV) in 1 cup
  147. Radish Sprouts
    11mg (12% DV) in 1 cup
  148. Cooked Onions
    10.9mg (12% DV) in 1 cup
  149. Swiss Chard
    10.8mg (12% DV) in 1 cup
  150. Soybean Sprouts
    10.7mg (12% DV) in 1 cup
  151. Leeks
    10.7mg (12% DV) in 1 cup
  152. Fennel
    10.4mg (12% DV) in 1 cup, sliced
  153. Canned Pumpkin
    10.3mg (11% DV) in 1 cup
  154. Canned Pimentos
    10.2mg (11% DV) in 1 tbsp
  155. Cooked Parsnips
    10.1mg (11% DV) in 1/2 cup slices
  156. Laver Seaweed
    10.1mg (11% DV) in 10 sheets
  157. Cooked Summer Squash
    9.9mg (11% DV) in 1 cup, sliced
  158. Yellow Sweet Corn
    9.9mg (11% DV) in 1 cup
  159. Pumpkin Flowers
    9.2mg (10% DV) in 1 cup
  160. Cooked Celery
    9.2mg (10% DV) in 1 cup, diced
  161. Purslane
    9mg (10% DV) in 1 cup
  162. Cooked Okra (Previously Frozen)
    8.8mg (10% DV) in 1/2 cup slices
  163. Spinach
    8.4mg (9% DV) in 1 cup
  164. Cooked Artichokes (Globe Or French)
    8.4mg (9% DV) in 1 cup
  165. Baked Russet Potatoes
    8.3mg (9% DV) in 100 grams
  166. French Fries
    8.1mg (9% DV) in 10 strip
  167. Broccoli Raab (Rapini)
    8.1mg (9% DV) in 1 cup chopped
  168. Nopales
    8mg (9% DV) in 1 cup, sliced
  169. Cooked Nopales
    7.9mg (9% DV) in 1 cup
  170. Cooked Soybean Sprouts
    7.8mg (9% DV) in 1 cup
  171. Asparagus
    7.5mg (8% DV) in 1 cup
  172. Sweet Onions
    7.1mg (8% DV) in 1 NLEA serving
  173. Yautia
    7mg (8% DV) in 1 cup, sliced
  174. Chicory Greens
    7mg (8% DV) in 1 cup, chopped
  175. Cooked Pumpkin Flowers
    6.7mg (7% DV) in 1 cup
  176. Beets (Raw)
    6.7mg (7% DV) in 1 cup
  177. Cooked Taro
    6.6mg (7% DV) in 1 cup, sliced
  178. Cooked White Button Mushrooms
    6.2mg (7% DV) in 1 cup pieces
  179. Cooked Beets
    6.1mg (7% DV) in 1 cup
  180. Bamboo Shoots
    6mg (7% DV) in 1 cup (1/2 Inch slices)
  181. Cooked Carrots
    5.6mg (6% DV) in 1 cup slices
  182. Cooked Celeriac
    5.6mg (6% DV) in 1 cup pieces
  183. Cooked Green Beans (Previously Frozen)
    5.5mg (6% DV) in 1 cup
  184. Cooked Sweet White Corn
    5.5mg (6% DV) in 1 ear, small (5-1/2 Inch to 6-1/2 Inch long)
  185. Cooked Spaghetti Squash
    5.4mg (6% DV) in 1 cup
  186. Pickled Beets
    5.2mg (6% DV) in 1 cup slices
  187. Cooked Leeks
    5.2mg (6% DV) in 1 leek
  188. Sweet White Corn
    5mg (6% DV) in 1 ear, small (5-1/2 Inch to 6-1/2 Inch long)
  189. Cooked Escarole
    5mg (6% DV) in 1 cup
  190. Cooked Yellow Sweet Corn
    4.9mg (5% DV) in 1 ear small (5-1/2 Inch to 6-1/2 Inch long)
  191. Taro
    4.7mg (5% DV) in 1 cup, sliced
  192. Pumpkin Leaves
    4.3mg (5% DV) in 1 cup
  193. Carrots
    4.2mg (5% DV) in 1 large (7-1/4 Inch to 8-/1/2 Inch long)
  194. Tomatillos
    4mg (4% DV) in 1 medium
  195. Cooked Napa Cabbage
    3.5mg (4% DV) in 1 cup
  196. Green Leaf Lettuce
    3.3mg (4% DV) in 1 cup shredded
  197. Cooked Burdock Root
    3.3mg (4% DV) in 1 cup (1 Inch pieces)
  198. Endive
    3.3mg (4% DV) in 1 cup
  199. Radicchio
    3.2mg (4% DV) in 1 cup, shredded
  200. Sweet Potatoes
    3.2mg (4% DV) in 1 cup, cubes

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