Nutrient Ranking Tool
200 Vegetables Highest in Vitamin C
Ranked by a Common Serving Size
90mg Vitamin C = 100% DV
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Broccoli
81.2mg
(90% DV)
in 1 cup chopped
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Parsley
79.8mg
(89% DV)
in 1 cup chopped
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Peas
58mg
(64% DV)
in 1 cup
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Cauliflower
51.6mg
(57% DV)
in 1 cup chopped (1/2 inch pieces)
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Lotus Root
35.6mg
(40% DV)
in 10 slices (2-1/2 inch dia)
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Cabbage
32.6mg
(36% DV)
in 1 cup, chopped
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Bok Choy
31.5mg
(35% DV)
in 1 cup, shredded
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Turnips
27.3mg
(30% DV)
in 1 cup, cubes
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Okra
23mg
(26% DV)
in 1 cup
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Parsnips
22.6mg
(25% DV)
in 1 cup slices
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Zucchini
22.2mg
(25% DV)
in 1 cup, chopped
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Baked Potatoes
21.8mg
(24% DV)
in 1 potato medium (2-1/4 inch to 3-1/4 inch dia)
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Tomatoes
20.4mg
(23% DV)
in 1 cup cherry tomatoes
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Kale
19.6mg
(22% DV)
in 1 cup 1 inch pieces, loosely packed
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Radishes
17.2mg
(19% DV)
in 1 cup slices
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Collards
12.7mg
(14% DV)
in 1 cup, chopped
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Onions
11.8mg
(13% DV)
in 1 cup, chopped
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Leeks
10.7mg
(12% DV)
in 1 cup
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Fennel
10.4mg
(12% DV)
in 1 cup, sliced
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Nopales
8mg
(9% DV)
in 1 cup, sliced
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Yautia
7mg
(8% DV)
in 1 cup, sliced
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Taro
4.7mg
(5% DV)
in 1 cup, sliced
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Carrots
4.2mg
(5% DV)
in 1 large (7-1/4 inch to 8-/1/2 inch long)
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