Table 3.
Vitamin C amount of fruits and vegetables according to the TURKOMP
| Sample name | Sample number | Initial value (mg/100 g) |
|---|---|---|
| 1. Tangerine | 1 | 43.1 |
| 2. Banana | 2 | 9.5 |
| 3. Kiwi | 3 | 60.1 |
| 4. Strawberry | 4 | 75.5 |
| 5. Grapefruit | 5 | 36.9 |
| 6. Orange | 6 | 45.3 |
| 7. Pineapple | 7 | 59.3 |
| 8. Pomegranate | 8 | 7 |
| 9. Apple, green, and summer | 9 | 4.5–7.3 |
| 10. Apple, red, and summer | 10 | 4.5–7.3 |
| 11. Yellow apple | 11 | 4.5–7.3 |
| 12. Quince | 12 | 15.2 |
| 13. Pear | 13 | 3.5 |
| 14. Pear winter | 14 | 4.8 |
| 15. Tomato | 15 | 19.8 |
| 16. Cucumber | 16 | 11 |
| 17. Parsley | 17 | 188.9 |
| 18. Purple cabbage | 18 | 66.4 |
| 19. Arugula | 19 | 109.4 |
| 20. Lettuce curly | 20 | 6.6 |
| 21. Pepper, red | 21 | 150.7 |
| 22. Pepper, green | 22 | 80.0 |
TURKOMP database, 2022, http://www.turkomp.gov.tr/ [24]