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What foods are good sources of vitamin C?

Many fruits and vegetables are naturally high in vitamin C, so make sure to include plenty of these in your diet:
  • Peaches, frozen and sweetened (1 cup) 235 mg
  • Red bell pepper, raw (1 medium) 152 mg
  • Broccoli florets, cooked (1 cup) 101 mg
  • Strawberries (1 cup) 97 mg
  • Green bell pepper, raw (1 medium) 96 mg
  • Papaya (1 cup) 86 mg
  • Kiwifruit (1 medium) 70 mg
  • Orange (1 medium) 70 mg
  • Cantaloupe (1 cup) 59 mg
  • Mango (1 medium) 57 mg
  • Brussels sprouts, cooked (4 medium) 52 mg
Deborah Beauvais
Nutrition & Dietetics
High in Vitamin C
Fruits and vegetables that contain 12 mg or more vitamin C per reference amount (20% of the Daily Value per reference amount) qualify to carry the label “high in vitamin C.” The members of this group include:
  • Apricots
  • Beans, Yellow Snap
  • Bell Pepper
  • Blackberries
  • Broccoli
  • Brussels Sprouts
  • Cabbage, Green
  • Cabbage, Pe-Tsai
  • Cabbage, Red
  • Cantaloupe
  • Carambola
  • Cauliflower
  • Cauliflower, Green
  • Collard Greens
  • Chili Pepper, Hot
  • Gooseberries
  • Grapefruit
  • Guavas
  • Kiwifruit
  • Lemon
  • Lime
  • Melon, Honeydew Okra
  • Onion
  • Orange
  • Papaya
  • Pepper, Le Rouge Royale
  • Pineapple
  • Potato
  • Prickly Pears
  • Pummelo
  • Radishes
  • Raspberries
  • Rutabagas
  • Spinach
  • Squash, Summer
  • Strawberries
  • Sweet Potato
  • Tangerines
  • Tomato
  • Watermelon  
That is lots of tasty ways to get this necessary vitamin even it citrus is not your thing.

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Important: This content reflects information from various individuals and organizations and may offer alternative or opposing points of view. It should not be used for medical advice, diagnosis or treatment. As always, you should consult with your healthcare provider about your specific health needs.