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200 Vegetarian Foods Highest in Vitamin C

Please note: The Vegetarian label does not include snacks, baked goods, and oils. It is a general label and may include some animal foods. Please use your own judgement.

Ranked by a serving size.

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90mg Vitamin C = 100% DV
  1. Guavas
    376.7mg (419% DV) in 1 cup
  2. Sweet Yellow Peppers
    341.3mg (379% DV) in 1 pepper, large (3-3/4 Inch long, 3 Inch dia)
  3. Cooked Red Bell Peppers
    230.9mg (257% DV) in 1 cup, strips
  4. Dried Jujube
    217.6mg (242% DV) in 100 grams
  5. European Black Currants
    202.7mg (225% DV) in 1 cup
  6. Mustard Spinach
    195mg (217% DV) in 1 cup, chopped
  7. Kiwifruit
    166.9mg (185% DV) in 1 cup, sliced
  8. Sweet Red Bell Peppers
    152mg (169% DV) in 1 medium (approx 2-3/4 Inch long, 2-1/2 dia.)
  9. Litchis
    135.9mg (151% DV) in 1 cup
  10. Orange Juice
    124mg (138% DV) in 1 cup
  11. Green Bell Peppers
    119.8mg (133% DV) in 1 cup, chopped
  12. Mammy Apple
    118.4mg (132% DV) in 1 fruit without refuse
  13. Cooked Mustard Spinach
    117mg (130% DV) in 1 cup, chopped
  14. Pummelo
    115.9mg (129% DV) in 1 cup, sections
  15. Lemons
    112.4mg (125% DV) in 1 cup, sections
  16. Hot Green Chili Peppers
    109.1mg (121% DV) in 1 pepper
  17. Citrus Green Tea
    104.1mg (116% DV) in 1 cup
  18. Banana Peppers
    102.5mg (114% DV) in 1 cup
  19. Vinespinach
    102mg (113% DV) in 100 grams
  20. Broccoli (cooked)
    101.2mg (112% DV) in 1 cup chopped
  21. Cooked Green Bell Peppers
    100.4mg (112% DV) in 1 cup, chopped or strips
  22. Strawberries
    97.6mg (108% DV) in 1 cup, sliced
  23. Navel Oranges
    97.5mg (108% DV) in 1 cup sections, without membranes
  24. Brussels Sprouts (cooked)
    96.7mg (107% DV) in 1 cup
  25. Oranges
    95.8mg (106% DV) in 1 cup, sections
  26. White Grapefruit Juice
    93.9mg (104% DV) in 1 cup
  27. Pink Grapefruit Juice
    93.9mg (104% DV) in 1 cup
  28. Frozen Strawberries
    91.1mg (101% DV) in 1 cup, thawed
  29. Strawberry Guavas
    90.3mg (100% DV) in 1 cup
  30. Cooked Kohlrabi
    89.1mg (99% DV) in 1 cup slices
  31. Papaya
    88.3mg (98% DV) in 1 cup 1 Inch pieces
  32. California Grapefruit
    87.6mg (97% DV) in 1 cup sections, with juice
  33. California Valencia Oranges
    87.3mg (97% DV) in 1 cup sections, without membranes
  34. Scotch Kale
    87.1mg (97% DV) in 1 cup, chopped
  35. Florida Grapefruit
    85.1mg (95% DV) in 1 cup sections, with juice
  36. White Florida Grapefruit
    85.1mg (95% DV) in 1 cup sections, with juice
  37. Kohlrabi
    83.7mg (93% DV) in 1 cup
  38. Orange Juice from Concentrate
    83.7mg (93% DV) in 1 cup
  39. Orange Juice With Added Calcium And Vitamin D
    83.7mg (93% DV) in 1 cup
  40. Florida Oranges
    83.3mg (93% DV) in 1 cup sections, without membranes
  41. Broccoli
    81.2mg (90% DV) in 1 cup chopped
  42. Parsley
    79.8mg (89% DV) in 1 cup chopped
  43. Grapefruit
    79.1mg (88% DV) in 1 cup sections, with juice
  44. Pineapple
    78.9mg (88% DV) in 1 cup, chunks
  45. Bitter Melon
    78.1mg (87% DV) in 1 cup (1/2 Inch pieces)
  46. Cooked Snow Peas
    76.6mg (85% DV) in 1 cup
  47. White Grapefruit
    76.6mg (85% DV) in 1 cup sections, with juice
  48. White California Grapefruit
    76.6mg (85% DV) in 1 cup sections, with juice
  49. Tangerine Juice
    76.6mg (85% DV) in 1 cup
  50. Canned Orange Juice
    74.9mg (83% DV) in 1 cup
  51. Brussels Sprouts (raw)
    74.8mg (83% DV) in 1 cup
  52. Purple Passion Fruit Juice
    73.6mg (82% DV) in 1 cup
  53. Lime Juice
    72.6mg (81% DV) in 1 cup
  54. Pink Grapefruit
    71.8mg (80% DV) in 1 cup sections, with juice
  55. Kidney Bean Sprouts
    71.2mg (79% DV) in 1 cup
  56. Passion Fruit (granadilla)
    70.8mg (79% DV) in 1 cup
  57. Jujube
    69mg (77% DV) in 100 grams
  58. Cooked Scotch Kale
    68.6mg (76% DV) in 1 cup, chopped
  59. Cooked Green Cauliflower
    65.3mg (73% DV) in 1/5 head
  60. Cantaloupe Melons
    65mg (72% DV) in 1 cup, balls
  61. Red Chili Peppers
    64.7mg (72% DV) in 1 pepper
  62. Breadfruit
    63.8mg (71% DV) in 1 cup
  63. Grape Juice (With Added Vitamin C)
    63.3mg (70% DV) in 1 cup
  64. Abiyuch
    61.7mg (69% DV) in 1/2 cup
  65. Mangos
    60.1mg (67% DV) in 1 cup pieces
  66. Grapefruit Juice
    60mg (67% DV) in 8 fl oz
  67. Citrus Energy Drink
    60mg (67% DV) in 8 fl oz
  68. Vitamin Fortified Water
    60mg (67% DV) in 8 fl oz
  69. Milk And Soy Chocolate Drink
    60mg (67% DV) in 8 fl oz
  70. Rowal
    58.8mg (65% DV) in 1 cup
  71. Peas
    58mg (64% DV) in 1 cup
  72. Motts Light Apple Juice
    57.6mg (64% DV) in 8 fl oz
  73. Carissa
    57mg (63% DV) in 1 cup slices
  74. Green Cauliflower
    56.4mg (63% DV) in 1 cup
  75. Cooked Cabbage
    56.3mg (63% DV) in 1 cup
  76. Cooked Cauliflower
    54.9mg (61% DV) in 1 cup
  77. Cooked Tomatoes
    54.7mg (61% DV) in 1 cup
  78. Cooked Kale
    53.3mg (59% DV) in 1 cup, chopped
  79. Elderberries
    52.2mg (58% DV) in 1 cup
  80. Tangerines
    52.1mg (58% DV) in 1 cup, sections
  81. Cooked Red Cabbage
    51.6mg (57% DV) in 1 cup
  82. Cauliflower
    51.6mg (57% DV) in 1 cup chopped (1/2 Inch pieces)
  83. Mulberries
    51mg (57% DV) in 1 cup
  84. Red Cabbage
    50.7mg (56% DV) in 1 cup, chopped
  85. Durian
    47.9mg (53% DV) in 1 cup, chopped or diced
  86. Green Chili Peppers
    47.5mg (53% DV) in 1 cup
  87. Serrano Peppers
    47.1mg (52% DV) in 1 cup, chopped
  88. Soursop
    46.4mg (52% DV) in 1 cup, pulp
  89. Red And White Currants
    45.9mg (51% DV) in 1 cup
  90. Pitanga
    45.5mg (51% DV) in 1 cup
  91. Yellow Passion Fruit Juice
    45mg (50% DV) in 1 cup
  92. Canned Asparagus
    44.5mg (49% DV) in 1 cup
  93. Pak-choi (bok Choy) (cooked)
    44.2mg (49% DV) in 1 cup, shredded
  94. Cassava
    42.4mg (47% DV) in 1 cup
  95. Gooseberries
    41.6mg (46% DV) in 1 cup
  96. Bitter Melon (cooked)
    40.9mg (45% DV) in 1 cup (1/2 Inch pieces)
  97. Mamey Sapote
    40.3mg (45% DV) in 1 cup 1 Inch pieces
  98. Florida Avocados
    40mg (44% DV) in 1 cup, pureed
  99. Cooked Turnip Greens
    39.5mg (44% DV) in 1 cup, chopped
  100. Mustard Greens
    39.2mg (44% DV) in 1 cup, chopped
  101. Snow Peas
    37.8mg (42% DV) in 1 cup, whole
  102. Starfruit (carambola)
    37.2mg (41% DV) in 1 cup, sliced
  103. Casaba Melon
    37.1mg (41% DV) in 1 cup, cubes
  104. Frozen Raspberries
    36.7mg (41% DV) in 1 cup, unthawed
  105. Clementines
    36.1mg (40% DV) in 1 fruit
  106. Cooked Beet Greens
    35.9mg (40% DV) in 1 cup (1 Inch pieces)
  107. Lotus Root
    35.6mg (40% DV) in 10 slices (2-1/2 Inch dia)
  108. Sapodilla
    35.4mg (39% DV) in 1 cup, pulp
  109. Cooked Mustard Greens
    35.4mg (39% DV) in 1 cup, chopped
  110. Cooked Podded Peas
    35.2mg (39% DV) in 1 cup
  111. Rutabagas (neeps, Swedes)
    35mg (39% DV) in 1 cup, cubes
  112. Cooked Collards
    34.6mg (38% DV) in 1 cup, chopped
  113. Garden Cress
    34.5mg (38% DV) in 1 cup
  114. Turnip Greens
    33mg (37% DV) in 1 cup, chopped
  115. Cabbage
    32.6mg (36% DV) in 1 cup, chopped
  116. Raspberries
    32.2mg (36% DV) in 1 cup
  117. Cooked Rutabagas (neeps, Swedes)
    32mg (36% DV) in 1 cup, cubes
  118. Bok Choy
    31.5mg (35% DV) in 1 cup, shredded
  119. Cooked Swiss Chard
    31.5mg (35% DV) in 1 cup, chopped
  120. Cooked Broccoli Raab
    31.5mg (35% DV) in 1 NLEA serving
  121. Cooked Garden Cress
    31.1mg (35% DV) in 1 cup
  122. Cooked Butternut Squash
    31mg (34% DV) in 1 cup, cubes
  123. Swamp Cabbage
    30.8mg (34% DV) in 1 cup, chopped
  124. Honeydew Melon
    30.6mg (34% DV) in 1 cup, diced (approx 20 pieces per cup)
  125. Cooked Green Soybeans
    30.6mg (34% DV) in 1 cup
  126. Blackberries
    30.2mg (34% DV) in 1 cup
  127. Chinese Broccoli
    29.6mg (33% DV) in 100 grams
  128. Butternut Squash
    29.4mg (33% DV) in 1 cup, cubes
  129. Cooked New Zealand Spinach
    28.8mg (32% DV) in 1 cup, chopped
  130. Green Tomatoes
    28.8mg (32% DV) in 1 medium
  131. Jute Potherb (molokhiya) (cooked)
    28.7mg (32% DV) in 1 cup
  132. Turnips
    27.3mg (30% DV) in 1 cup, cubes
  133. Plantains
    27.2mg (30% DV) in 1 cup, sliced
  134. Fiddlehead Ferns
    26.6mg (30% DV) in 100 grams
  135. Canned Tomato Puree
    26.5mg (29% DV) in 1 cup
  136. Cooked Okra
    26.1mg (29% DV) in 1 cup slices
  137. Cooked Scallop Squash
    25.9mg (29% DV) in 1 cup, mashed
  138. Oriental Radishes
    25.5mg (28% DV) in 1 cup slices
  139. Hungarian Peppers
    25.1mg (28% DV) in 1 pepper
  140. Cooked Chinese Broccoli
    24.8mg (28% DV) in 1 cup
  141. Cooked Savoy Cabbage
    24.7mg (27% DV) in 1 cup, shredded
  142. Crookneck Summer Squash
    24.5mg (27% DV) in 1 cup sliced
  143. Cooked Chrysanthemum
    23.9mg (27% DV) in 1 cup (1 Inch pieces)
  144. Scallop Squash
    23.4mg (26% DV) in 1 cup slices
  145. Cooked Zucchini
    23.2mg (26% DV) in 1 cup, sliced
  146. Okra
    23mg (26% DV) in 1 cup
  147. Cooked Green Peas
    22.7mg (25% DV) in 1 cup
  148. Parsnips
    22.6mg (25% DV) in 1 cup slices
  149. Jackfruit
    22.6mg (25% DV) in 1 cup, sliced
  150. Loganberries (frozen)
    22.5mg (25% DV) in 1 cup, unthawed
  151. Cooked Sweet Potatoes
    22.3mg (25% DV) in 1 medium (2 Inch dia, 5 Inch long, raw)
  152. Rose Apples
    22.3mg (25% DV) in 100 grams
  153. Cooked Oriental Radishes
    22.2mg (25% DV) in 1 cup, sliced
  154. Zucchini
    22.2mg (25% DV) in 1 cup, chopped
  155. Baked Acorn Squash
    22.1mg (25% DV) in 1 cup, cubes
  156. Roasted Chestnuts
    21.8mg (24% DV) in 10 kernels
  157. Baked Red Potatoes
    21.8mg (24% DV) in 1 potato medium (2-1/4 Inch to 3-1/4 Inch dia.)
  158. Savoy Cabbage
    21.7mg (24% DV) in 1 cup, shredded
  159. Canned Lima Beans
    21.6mg (24% DV) in 1 cup
  160. Cooked Cookneck Summer Squash
    20.9mg (23% DV) in 1 cup, sliced
  161. Sauerkraut
    20.9mg (23% DV) in 1 cup
  162. Tomatoes
    20.4mg (23% DV) in 1 cup cherry tomatoes
  163. Hash Browns
    20.3mg (23% DV) in 1 cup
  164. California Avocados
    20.2mg (22% DV) in 1 cup, pureed
  165. Cherimoya
    20.2mg (22% DV) in 1 cup, pieces
  166. Avocados
    20.1mg (22% DV) in 1 avocado, NS as to Florida or California
  167. Baked Potato (no Skin)
    20mg (22% DV) in 1 potato (2-1/3 Inch x 4-3/4 Inch)
  168. Cooked Broadbeans
    19.8mg (22% DV) in 100 grams
  169. Cooked Winter Squash
    19.7mg (22% DV) in 1 cup, cubes
  170. Limes
    19.5mg (22% DV) in 1 fruit (2 Inch dia)
  171. Cooked Hubbard Squash
    19.5mg (22% DV) in 1 cup, cubes
  172. Java Plum
    19.3mg (21% DV) in 1 cup
  173. Dandelion Greens
    19.3mg (21% DV) in 1 cup, chopped
  174. Summer Squash
    19.2mg (21% DV) in 1 cup, sliced
  175. Custard-apple
    19.2mg (21% DV) in 100 grams
  176. Kale
    19.2mg (21% DV) in 1 cup 1 Inch pieces, loosely packed
  177. Cooked Dandelion Greens
    18.9mg (21% DV) in 1 cup, chopped
  178. Stewed Tomatoes
    18.4mg (20% DV) in 1 cup
  179. Cooked Turnips
    18.1mg (20% DV) in 1 cup, cubes
  180. Pomegranates
    17.7mg (20% DV) in 1 cup
  181. Boiled Potatoes
    17.7mg (20% DV) in 1 potato (2-1/2 Inch dia, sphere)
  182. Cooked Spinach
    17.6mg (20% DV) in 1 cup
  183. Dried Japanese Chestnuts
    17.4mg (19% DV) in 1 oz
  184. Cooked Lima Beans
    17.2mg (19% DV) in 1 cup
  185. Radishes
    17.2mg (19% DV) in 1 cup slices
  186. New Zealand Spinach
    16.8mg (19% DV) in 1 cup, chopped
  187. Dried Chinese Chestnuts
    16.6mg (18% DV) in 1 oz
  188. Baked Potatoes (with Skin)
    16.6mg (18% DV) in 1 potato medium
  189. Jalapeno Peppers
    16.6mg (18% DV) in 1 pepper
  190. Cooked Yam
    16.5mg (18% DV) in 1 cup, cubes
  191. Cooked Lotus Root
    16.4mg (18% DV) in 1/2 cup
  192. Yellow Snap Beans
    16.3mg (18% DV) in 1 cup 1/2 Inch pieces
  193. Cooked Acorn Squash
    15.9mg (18% DV) in 1 cup, mashed
  194. Succotash
    15.7mg (17% DV) in 1 cup
  195. Cooked Swamp Cabbage
    15.7mg (17% DV) in 1 cup, chopped
  196. Plums
    15.7mg (17% DV) in 1 cup, sliced
  197. Apricots
    15.5mg (17% DV) in 1 cup, halves
  198. Sour Red Cherries
    15.5mg (17% DV) in 1 cup, without pits
  199. Cranberries
    15.4mg (17% DV) in 1 cup, chopped
  200. Groundcherries
    15.4mg (17% DV) in 1 cup

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