Broccoli has nearly twice the vitamin C of oranges by weight
While plants are generally a good source of vitamin C, the amount in foods of plant origin depends on the precise variety of the plant, soil condition, climate where it grew, length of time since it was picked, storage conditions, and method of preparation.[108]The following table is approximate and shows the relative abundance in different raw plant sources.[109][110] As some plants were analyzed fresh while others were dried (thus, artifactually increasing concentration of individual constituents like vitamin C), the data are subject to potential variation and difficulties for comparison. The amount is given in milligrams per 100 grams of fruit or vegetable and is a rounded average from multiple authoritative sources: Plant source Amount
(mg / 100g)
Kakadu plum 1000–5300[111][112][113]
Camu Camu 2800[110][114]
Acerola 1677[115]
Seabuckthorn 695
Indian gooseberry 445
Rose hip 426[116]
Baobab 400
Chili pepper (green) 244
Guava (common, raw) 228.3[117]
Blackcurrant 200
Red pepper 190
Chili pepper (red) 144
Parsley 130
Kiwifruit 90
Broccoli 90
Loganberry 80
Redcurrant 80
Brussels sprouts 80
Wolfberry (Goji) 73 †
Lychee 70
Persimmon (native, raw) 66.0[118]
Cloudberry 60
Elderberry 60
† average of 3 sources; dried Plant source Amount
(mg / 100g)
Papaya 60
Strawberry 60
Orange 53
Lemon 53
Pineapple 48
Cauliflower 48
Kale 41
Melon, cantaloupe 40
Garlic 31
Grapefruit 30
Raspberry 30
Tangerine 30
Mandarin orange 30
Passion fruit 30
Spinach 30
Cabbage raw green 30
Lime 30
Mango 28
Rutabaga 25
Blackberry 21
Potato 20
Melon, honeydew 20
Tomato, red 13.7[119]
Cranberry 13
Tomato 10
Blueberry 10
Pawpaw 10
Plant source Amount
(mg / 100g)
Grape 10
Apricot 10
Plum 10
Watermelon 10
Banana 9
Avocado 8.8[120]
Crabapple 8
Onion 7.4[121]
Cherry 7
Peach 7
Carrot 6
Apple 6
Asparagus 6
Horned melon 5.3[122]
Beetroot 5
Chokecherry 5
Pear 4
Lettuce 4
Cucumber 3
Eggplant 2
Raisin 2
Fig 2
Bilberry 1
Medlar 0.3
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