Table 1.
Vitamin C content of relatively frequently consumed fruits and vegetables (raw) containing ≥ 10 mg/100 g vitamin C71
| Food description (raw) | mg vitamin C per 100 g | Food description (raw) | mg vitamin C per 100 g |
|---|---|---|---|
| Guava | 228.3 | Currents (red/white) | 40.1 |
| Black currant | 181.0 | Melon (cantaloupe) | 36.7 |
| Kiwi gold | 161.3 | Cabbage | 36.6 |
| Red bell pepper | 127.7 | Mango | 36.4 |
| Kale | 93.4 | Grapefruit | 34.4 |
| Kiwi green | 92.7 | Spinach | 28.1 |
| Broccoli | 89.2 | Blackberries | 21.0 |
| Brussels sprouts | 85.0 | Potato | 19.7 |
| Papaya | 60.9 | Melon (honeydew) | 18.0 |
| Strawberry | 58.8 | Zucchini (courgette) | 17.9 |
| Cabbage (red) | 57.0 | Cranberry | 14.0 |
| Oranges | 53.2 | Tomato | 13.7 |
| Lemon | 53.0 | Green beans | 12.2 |
| Tangerine | 48.8 | Pomegranate | 10.3 |
| Cauliflower | 48.2 | Apricot | 10.0 |
| Pineapple | 47.8 | Avocado | 10.0 |