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200 Vegetables Highest in Vitamin C

Ranked by a Common Serving Size
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)
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  2. Cooked Red Bell Peppers
    230.9mg (257% DV) in 1 cup, strips
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  3. Sauteed Green Bell Peppers
    203.6mg (226% DV) in 1 cup chopped
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  4. Mustard Spinach
    195mg (217% DV) in 1 cup, chopped
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  5. Red Bell Peppers (Cooked)
    172.6mg (192% DV) in 1 cup chopped
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  6. Sweet Red Bell Peppers
    152mg (169% DV) in 1 medium (approx 2-3/4 Inch long, 2-1/2 dia.)
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  7. Tahitian Taro
    120mg (133% DV) in 1 cup slices
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  8. Green Bell Peppers
    119.8mg (133% DV) in 1 cup, chopped
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  9. Cooked Mustard Spinach
    117mg (130% DV) in 1 cup, chopped
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  10. Hot Green Chili Peppers
    109.1mg (121% DV) in 1 pepper
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  11. Banana Peppers
    102.5mg (114% DV) in 1 cup
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  12. Vinespinach
    102mg (113% DV) in 100 grams
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  13. Broccoli (Cooked)
    101.2mg (112% DV) in 1 cup chopped
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  14. Cooked Green Bell Peppers
    100.4mg (112% DV) in 1 cup, chopped or strips
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  15. Brussels Sprouts (Cooked)
    96.7mg (107% DV) in 1 cup
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  16. Cooked Kohlrabi
    89.1mg (99% DV) in 1 cup slices
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  17. Scotch Kale
    87.1mg (97% DV) in 1 cup, chopped
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  18. Kohlrabi
    83.7mg (93% DV) in 1 cup
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  19. Broccoli
    81.2mg (90% DV) in 1 cup chopped
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  20. Parsley
    79.8mg (89% DV) in 1 cup chopped
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  21. Bitter Melon
    78.1mg (87% DV) in 1 cup (1/2 Inch pieces)
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  22. Cooked Snow Peas
    76.6mg (85% DV) in 1 cup
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  23. Brussels Sprouts (Raw)
    74.8mg (83% DV) in 1 cup
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  24. Kidney Bean Sprouts
    71.2mg (79% DV) in 1 cup
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  25. Cooked Scotch Kale
    68.6mg (76% DV) in 1 cup, chopped
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  26. Cooked Green Cauliflower
    65.3mg (73% DV) in 1/5 head
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  27. Red Chili Peppers
    64.7mg (72% DV) in 1 pepper
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  28. Peas
    58mg (64% DV) in 1 cup
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  29. Green Cauliflower
    56.4mg (63% DV) in 1 cup
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  30. Cooked Cabbage
    56.3mg (63% DV) in 1 cup
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  31. Cooked Cauliflower
    54.9mg (61% DV) in 1 cup
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  32. Cooked Tomatoes
    54.7mg (61% DV) in 1 cup
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  33. Cooked Kale
    53.3mg (59% DV) in 1 cup, chopped
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  34. Cooked Tahitian Taro
    52.1mg (58% DV) in 1 cup slices
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  35. Cooked Red Cabbage
    51.6mg (57% DV) in 1 cup
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  36. Cauliflower
    51.6mg (57% DV) in 1 cup chopped (1/2 Inch pieces)
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  37. Red Cabbage
    50.7mg (56% DV) in 1 cup, chopped
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  38. Green Chili Peppers
    47.5mg (53% DV) in 1 cup
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  39. Serrano Peppers
    47.1mg (52% DV) in 1 cup, chopped
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  40. Canned Asparagus
    44.5mg (49% DV) in 1 cup
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  41. Pak-choi (Bok Choy) (Cooked)
    44.2mg (49% DV) in 1 cup, shredded
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  42. Cassava
    42.4mg (47% DV) in 1 cup
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  43. Boiled Sweet Potatoes
    42mg (47% DV) in 1 cup, mashed
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  44. Bitter Melon (Cooked)
    40.9mg (45% DV) in 1 cup (1/2 Inch pieces)
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  45. Cooked Turnip Greens
    39.5mg (44% DV) in 1 cup, chopped
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  46. Mustard Greens
    39.2mg (44% DV) in 1 cup, chopped
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  47. Snow Peas
    37.8mg (42% DV) in 1 cup, whole
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  48. Cooked Beet Greens
    35.9mg (40% DV) in 1 cup (1 Inch pieces)
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  49. Lotus Root
    35.6mg (40% DV) in 10 slices (2-1/2 Inch dia)
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  50. Cooked Mustard Greens
    35.4mg (39% DV) in 1 cup, chopped
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  51. Cooked Podded Peas
    35.2mg (39% DV) in 1 cup
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  52. Rutabagas (Neeps, Swedes)
    35mg (39% DV) in 1 cup, cubes
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  53. Cooked Collards
    34.6mg (38% DV) in 1 cup, chopped
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  54. Garden Cress
    34.5mg (38% DV) in 1 cup
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  55. Turnip Greens
    33mg (37% DV) in 1 cup, chopped
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  56. Cabbage
    32.6mg (36% DV) in 1 cup, chopped
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  57. Cooked Rutabagas (Neeps, Swedes)
    32mg (36% DV) in 1 cup, cubes
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  58. Bok Choy
    31.5mg (35% DV) in 1 cup, shredded
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  59. Cooked Swiss Chard
    31.5mg (35% DV) in 1 cup, chopped
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  60. Cooked Broccoli Raab
    31.5mg (35% DV) in 1 NLEA serving
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  61. Cooked Garden Cress
    31.1mg (35% DV) in 1 cup
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  62. Cooked Butternut Squash
    31mg (34% DV) in 1 cup, cubes
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  63. Swamp Cabbage
    30.8mg (34% DV) in 1 cup, chopped
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  64. Chinese Broccoli
    29.6mg (33% DV) in 100 grams
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  65. Butternut Squash
    29.4mg (33% DV) in 1 cup, cubes
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  66. Cooked New Zealand Spinach
    28.8mg (32% DV) in 1 cup, chopped
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  67. Green Tomatoes
    28.8mg (32% DV) in 1 medium
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  68. Jute Potherb (Molokhiya) (Cooked)
    28.7mg (32% DV) in 1 cup
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  69. Turnips
    27.3mg (30% DV) in 1 cup, cubes
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  70. Fiddlehead Ferns
    26.6mg (30% DV) in 100 grams
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  71. Canned Tomato Puree
    26.5mg (29% DV) in 1 cup
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  72. Cooked Okra
    26.1mg (29% DV) in 1 cup slices
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  73. Cooked Scallop Squash
    25.9mg (29% DV) in 1 cup, mashed
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  74. Oriental Radishes
    25.5mg (28% DV) in 1 cup slices
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  75. Hungarian Peppers
    25.1mg (28% DV) in 1 pepper
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  76. Cooked Chinese Broccoli
    24.8mg (28% DV) in 1 cup
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  77. Cooked Savoy Cabbage
    24.7mg (27% DV) in 1 cup, shredded
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  78. Crookneck Summer Squash
    24.5mg (27% DV) in 1 cup sliced
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  79. Cooked Chrysanthemum
    23.9mg (27% DV) in 1 cup (1 Inch pieces)
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  80. Scallop Squash
    23.4mg (26% DV) in 1 cup slices
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  81. Cooked Zucchini
    23.2mg (26% DV) in 1 cup, sliced
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  82. Okra
    23mg (26% DV) in 1 cup
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  83. Cooked Green Peas
    22.7mg (25% DV) in 1 cup
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  84. Cooked Green Peas (Salted)
    22.7mg (25% DV) in 1 cup
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  85. Parsnips
    22.6mg (25% DV) in 1 cup slices
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  86. Cooked Sweet Potatoes
    22.3mg (25% DV) in 1 medium (2 Inch dia, 5 Inch long, raw)
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  87. Cooked Oriental Radishes
    22.2mg (25% DV) in 1 cup, sliced
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  88. Zucchini
    22.2mg (25% DV) in 1 cup, chopped
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  89. Baked Acorn Squash
    22.1mg (25% DV) in 1 cup, cubes
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  90. Baked Red Potatoes
    21.8mg (24% DV) in 1 potato medium (2-1/4 Inch to 3-1/4 Inch dia.)
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  91. Savoy Cabbage
    21.7mg (24% DV) in 1 cup, shredded
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  92. Canned Lima Beans
    21.6mg (24% DV) in 1 cup
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  93. Cooked Crookneck Summer Squash
    20.9mg (23% DV) in 1 cup, sliced
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  94. Sauerkraut
    20.9mg (23% DV) in 1 cup
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  95. Tomatoes
    20.4mg (23% DV) in 1 cup cherry tomatoes
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  96. Hash Browns
    20.3mg (23% DV) in 1 cup
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  97. Baked Potato (No Skin)
    20mg (22% DV) in 1 potato (2-1/3 Inch x 4-3/4 Inch)
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  98. Cooked Winter Squash
    19.7mg (22% DV) in 1 cup, cubes
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  99. Cooked Hubbard Squash
    19.5mg (22% DV) in 1 cup, cubes
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  100. Dandelion Greens
    19.3mg (21% DV) in 1 cup, chopped
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  101. Summer Squash
    19.2mg (21% DV) in 1 cup, sliced
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  102. Kale
    19.2mg (21% DV) in 1 cup 1 Inch pieces, loosely packed
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  103. Cooked Dandelion Greens
    18.9mg (21% DV) in 1 cup, chopped
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  104. Stewed Tomatoes
    18.4mg (20% DV) in 1 cup
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  105. Cooked Turnips
    18.1mg (20% DV) in 1 cup, cubes
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  106. Boiled Potatoes
    17.7mg (20% DV) in 1 potato (2-1/2 Inch dia, sphere)
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  107. Cooked Spinach
    17.6mg (20% DV) in 1 cup
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  108. Cooked Lima Beans
    17.2mg (19% DV) in 1 cup
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  109. Radishes
    17.2mg (19% DV) in 1 cup slices
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  110. New Zealand Spinach
    16.8mg (19% DV) in 1 cup, chopped
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  111. Baked Potatoes (With Skin)
    16.6mg (18% DV) in 1 potato medium
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  112. Jalapeno Peppers
    16.6mg (18% DV) in 1 pepper
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  113. Cooked Yam
    16.5mg (18% DV) in 1 cup, cubes
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  114. Cooked Lotus Root
    16.4mg (18% DV) in 1/2 cup
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  115. Yellow Snap Beans
    16.3mg (18% DV) in 1 cup 1/2 Inch pieces
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  116. Cooked Acorn Squash
    15.9mg (18% DV) in 1 cup, mashed
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  117. Succotash
    15.7mg (17% DV) in 1 cup
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  118. Cooked Swamp Cabbage
    15.7mg (17% DV) in 1 cup, chopped
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  119. Acorn Squash
    15.4mg (17% DV) in 1 cup, cubes
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  120. Artichokes (Globe Or French)
    15mg (17% DV) in 1 artichoke, medium
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  121. Watercress
    14.6mg (16% DV) in 1 cup, chopped
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  122. White Icicle Radishes (Daikon)
    14.5mg (16% DV) in 1/2 cup slices
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  123. Canned Tomato Paste
    14.5mg (16% DV) in 1/4 cup
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  124. Winter Squash
    14.3mg (16% DV) in 1 cup, cubes
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  125. Asparagus (Cooked)
    13.9mg (15% DV) in 1 cup
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  126. Mung Bean Sprouts
    13.7mg (15% DV) in 1 cup
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  127. Mashed Sweet Potatoes
    13.3mg (15% DV) in 1 cup
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  128. Cooked Chayote
    12.8mg (14% DV) in 1 cup (1 Inch pieces)
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  129. Hubbard Squash
    12.8mg (14% DV) in 1 cup, cubes
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  130. Collards
    12.7mg (14% DV) in 1 cup, chopped
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  131. Lentil Sprouts
    12.7mg (14% DV) in 1 cup
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  132. Cooked Lentil Sprouts
    12.6mg (14% DV) in 100 grams
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  133. Baked Potatoes
    12.6mg (14% DV) in 100 grams
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  134. Yellow Tomatoes
    12.5mg (14% DV) in 1 cup, chopped
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  135. Celeriac
    12.5mg (14% DV) in 1 cup
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  136. Pea Sprouts
    12.5mg (14% DV) in 1 cup
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  137. Green Snap Beans (Raw)
    12.2mg (14% DV) in 1 cup 1/2 Inch pieces
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  138. Cooked Green Snap Beans
    12.1mg (13% DV) in 1 cup
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  139. Cooked Yellow Snap Beans
    12.1mg (13% DV) in 1 cup
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  140. Cooked Purslane
    12.1mg (13% DV) in 1 cup
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  141. Stirfried Soybean Sprouts
    12mg (13% DV) in 100 grams
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  142. Onions
    11.8mg (13% DV) in 1 cup, chopped
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  143. Sun-dried Hot Chile Peppers
    11.6mg (13% DV) in 1 cup
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  144. Palm Hearts (Canned)
    11.5mg (13% DV) in 1 cup
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  145. Cooked Pumpkin
    11.5mg (13% DV) in 1 cup, mashed
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  146. Beet Greens (Raw)
    11.4mg (13% DV) in 1 cup
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  147. Radish Sprouts
    11mg (12% DV) in 1 cup
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  148. Cooked Onions
    10.9mg (12% DV) in 1 cup
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  149. Swiss Chard
    10.8mg (12% DV) in 1 cup
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  150. Soybean Sprouts
    10.7mg (12% DV) in 1 cup
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  151. Leeks
    10.7mg (12% DV) in 1 cup
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  152. Fennel
    10.4mg (12% DV) in 1 cup, sliced
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  153. Canned Pumpkin
    10.3mg (11% DV) in 1 cup
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  154. Canned Pimentos
    10.2mg (11% DV) in 1 tbsp
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  155. Cooked Parsnips
    10.1mg (11% DV) in 1/2 cup slices
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  156. Laver Seaweed
    10.1mg (11% DV) in 10 sheets
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  157. Cooked Summer Squash
    9.9mg (11% DV) in 1 cup, sliced
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  158. Yellow Sweet Corn
    9.9mg (11% DV) in 1 cup
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  159. Pumpkin Flowers
    9.2mg (10% DV) in 1 cup
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  160. Cooked Celery
    9.2mg (10% DV) in 1 cup, diced
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  161. Purslane
    9mg (10% DV) in 1 cup
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  162. Cooked Okra (Previously Frozen)
    8.8mg (10% DV) in 1/2 cup slices
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  163. Spinach
    8.4mg (9% DV) in 1 cup
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  164. Cooked Artichokes (Globe Or French)
    8.4mg (9% DV) in 1 cup
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  165. Baked Russet Potatoes
    8.3mg (9% DV) in 100 grams
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  166. French Fries
    8.1mg (9% DV) in 10 strip
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  167. Broccoli Raab (Rapini)
    8.1mg (9% DV) in 1 cup chopped
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  168. Nopales
    8mg (9% DV) in 1 cup, sliced
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  169. Cooked Nopales
    7.9mg (9% DV) in 1 cup
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  170. Cooked Soybean Sprouts
    7.8mg (9% DV) in 1 cup
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  171. Asparagus
    7.5mg (8% DV) in 1 cup
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  172. Sweet Onions
    7.1mg (8% DV) in 1 NLEA serving
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  173. Yautia
    7mg (8% DV) in 1 cup, sliced
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  174. Chicory Greens
    7mg (8% DV) in 1 cup, chopped
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  175. Cooked Pumpkin Flowers
    6.7mg (7% DV) in 1 cup
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  176. Beets (Raw)
    6.7mg (7% DV) in 1 cup
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  177. Cooked Taro
    6.6mg (7% DV) in 1 cup, sliced
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  178. Cooked White Button Mushrooms
    6.2mg (7% DV) in 1 cup pieces
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  179. Cooked Beets
    6.1mg (7% DV) in 1 cup
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  180. Bamboo Shoots
    6mg (7% DV) in 1 cup (1/2 Inch slices)
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  181. Cooked Carrots
    5.6mg (6% DV) in 1 cup slices
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  182. Cooked Celeriac
    5.6mg (6% DV) in 1 cup pieces
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  183. Cooked Green Beans (Previously Frozen)
    5.5mg (6% DV) in 1 cup
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  184. Cooked Sweet White Corn
    5.5mg (6% DV) in 1 ear, small (5-1/2 Inch to 6-1/2 Inch long)
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  185. Cooked Spaghetti Squash
    5.4mg (6% DV) in 1 cup
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  186. Pickled Beets
    5.2mg (6% DV) in 1 cup slices
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  187. Cooked Leeks
    5.2mg (6% DV) in 1 leek
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  188. Sweet White Corn
    5mg (6% DV) in 1 ear, small (5-1/2 Inch to 6-1/2 Inch long)
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  189. Cooked Escarole
    5mg (6% DV) in 1 cup
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  190. Cooked Yellow Sweet Corn
    4.9mg (5% DV) in 1 ear small (5-1/2 Inch to 6-1/2 Inch long)
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  191. Taro
    4.7mg (5% DV) in 1 cup, sliced
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  192. Pumpkin Leaves
    4.3mg (5% DV) in 1 cup
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  193. Carrots
    4.2mg (5% DV) in 1 large (7-1/4 Inch to 8-/1/2 Inch long)
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  194. Tomatillos
    4mg (4% DV) in 1 medium
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  195. Cooked Napa Cabbage
    3.5mg (4% DV) in 1 cup
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  196. Green Leaf Lettuce
    3.3mg (4% DV) in 1 cup shredded
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  197. Cooked Burdock Root
    3.3mg (4% DV) in 1 cup (1 Inch pieces)
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  198. Endive
    3.3mg (4% DV) in 1 cup
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  199. Radicchio
    3.2mg (4% DV) in 1 cup, shredded
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  200. Sweet Potatoes
    3.2mg (4% DV) in 1 cup, cubes
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