The following foods are considered to be an “Excellent Source” of vitamin C, which means they provide more than 20% of your DV.
1. Raspberries
Vitamin C content: 1 cup, 32.3 mg, 53.8% DV
2. Cherries
Vitamin C content: 1 cup, 15 mg, 25% DV
3. Blueberries
Vitamin C content: 1 cup, 14.4 mg, 24% DV
4. Cranberries
Vitamin C content: 1 cup, 13.3 mg, 22% DV
5. angerines
Vitamin C content: 1 cup, 52 mg, 86% DV
6. Cantaloupe
Vitamin C content: 1 cup, 58 mg, 96% DV
7. Mango
Vitamin C content: 1 cup, 60 mg, 100% DV
8. Oranges
Vitamin C content: 1 medium, 70 mg, 117% DV
9. Grapefruit
Vitamin C content: 1 medium, 78 mg, 130% DV
10. Kiwi
Vitamin C content: 1 medium, 64 mg, 107% DV
11. Pineapple
Vitamin C content: 1 cup chunks, 79 mg, 131% DV
12. Passion Fruit
Vitamin C content: 1 cup, 71 mg, 118% DV
13. Papaya
Vitamin C content: 1 cup (diced), 88 mg, 146% DV Th
14. Guava
Vitamin C content: 1 cup raw, 376 mg, 626% DV
15. Cantaloupe
Vitamin C content: 1 cup, 58 mg, 96% DV
16. Asparagus
Vitamin C content: 1 cup boiled, 13.8 mg, 23% DV
17. Tomatoes
Vitamin C content: 1 cup, 10.2 mg, 34% DV
18. Turnips
Vitamin C content: 1 cup, 27 mg, 45% DV
19. Bok Choy
Vitamin C content: 1 cup, 44.2 mg, 74% DV
20. Red Cabbage
Vitamin C content: 1 cup shredded, 39.9 mg, 66% DV
21. Green Peas
Vitamin C content: 1 cup, 58 mg, 97% DV
22. Cauliflower
Vitamin content: 1 cup, 52 mg, 86% DV
23. Fortified Cereal
Vitamin C content: ¾ cup, 60 mg, 100% DV
24. Potatoes
Vitamin C content: 1 large potato (baked), 28.7 mg, 48% DV
25. Sweet Potatoes
Vitamin C content: 1 large sweet potato (baked), 35.3 mg, 59% DV
26. Kale
Vitamin C content: 1 cup chopped, 87 mg, 145% DV
27. Brussels Sprouts
Vitamin C content: 1 cup cooked, 97 mg, 161% DV
28. Broccoli
Vitamin C content: 1 cup cooked, 102 mg, 170% DV
29. Banana Pepper
Vitamin C content: 1 cup, 103 mg, 171% DV
30. Black Currants
Vitamin C content: ½ cup, 160 mg, 267% DV
31. Red Bell Pepper
Vitamin C content: 1 cup, raw, chopped 190 mg, 316% DV
32. Mustard Spinach
Vitamin C content: 1 cup chopped, 195 mg, 325% DV
