Table 1.

Ascorbic acid content in selected foods

Fruits	mg/100 g edible portion
Banana	8–16
Apple	3–30
Mango	10–15
Pineapple	15–25
Cherry	15–30
Papaya	39
Orange	30–50
Grape fruit	30–70
Lemon	40–50
Strawberry	40–70
Currant black	150–200
Rose hips	250–800
Vegetables
Onion	10–15
Tomato	10–20
Egg plant	15–20
Radish	25
Spinach	35–40
Cabbage	30–70
Cauliflower	50–70
Broccoli	80–90
Coriander	90
Brussels sprout	100–120
Pepper	150–200
Parsley	200–300

Adapted from Johnson et al [12]