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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