Foods Highest in Vitamin C

Quick answer

In our data the foods with the highest vitamin C per 100 g are Acerola (1,680 mg), Peppers, hot chili, green (242 mg), Guavas (228 mg). This ranks the 306 foods that have a vitamin C value out of 338 relevant foods (vitamin c is assessed for plant foods only); dried foods and spices are listed separately because they are concentrated. Values come unchanged from USDA FoodData Central, UK CoFID and the Canadian Nutrient File.

Top foods by category

• Fruits: Acerola (1,680 mg), 96 foods with a value
• Vegetables: Peppers, hot chili, green (242 mg), 192 foods with a value
• Traditional foods: Willow (190 mg), 18 foods with a value

Full ranking: 306 foods by vitamin C per 100 g

Dried foods and spices (ranked separately)

Coverage and limitations

• 306 of 338 relevant foods have a vitamin C value; 32 are not ranked because the source has none.
• Vitamin C is assessed for plant foods only.
• All amounts are per 100 g of the food as described by the source record, in mg. Preparation is shown for every row and is never merged: the same food cooked differently is a separate record.
• Ranks are positions in this dataset only. Food composition varies by variety, season and processing.
• We do not show recommended intakes or health claims on this page. It is general information and not medical advice. Read more in About our data.

Questions about vitamin C in foods

Which food has the most vitamin C in this dataset?

Acerola has the highest vitamin C value in our ranking: 1,680 mg per 100 g (USDA SR Legacy record 171686). This is the highest among the 306 foods with a value, not a statement about every food in existence.

What do the numbers mean?

Each value is the amount of vitamin C in mg per 100 g of the food as described by the source record, for the preparation shown on that row. The unit is mg.

How complete is the data for vitamin C?

306 of the 338 relevant foods in our data have a vitamin C value (91%). 32 have no usable value and are not ranked; a missing value is never treated as zero.

Why are dried foods and spices listed separately?

Dried foods, powders and spices are measured in a concentrated form, so they would outrank fresh foods per 100 g. We rank 48 such foods separately (the highest is Baobab powder at 173 mg).

Where do the values come from?

One source record is used per food, in a fixed order: USDA FoodData Central (Foundation Foods, then SR Legacy), then UK CoFID, then the Canadian Nutrient File. Values are never averaged. In this ranking: USDA SR Legacy (218 foods), USDA Foundation (44 foods), UK CoFID (31 foods), Canadian CNF (13 foods).

Tools for this nutrient

• Calculate how much of a food provides a nutrient amount
• Explore food combinations for nutrient targets