NutriDB

🍊 Foods Highest in Vitamin C — TOP 30(per 100g)

Supports immune function and collagen synthesis. Water-soluble antioxidant. FDA Daily Value: 90mg.

#FoodVitamin C(mg)
1861Cheese, pasteurized process, cheddar or American, low sodium2.6
1862Formulated bar, high fiber, chewy, oats and chocolate2.6
1863Beef macaroni with tomato sauce, frozen entree, reduced fat2.6
1864Fruit cocktail, (peach and pineapple and pear and grape and cherry), canned, water pack, solids and liquids2.6
1865Potatoes, french fried, shoestring, salt added in processing, frozen, as purchased2.6
1866Apples, raw, red delicious, with skin (Includes foods for USDA's Food Distribution Program)2.6
1867Cheese, fontina2.6
1868Cheese product, pasteurized process, American, reduced fat, fortified with vitamin D2.6
1869Persimmons, japanese, raw2.6
1870Cheese food, pasteurized process, American, without added vitamin D2.6
1871Cookies, vanilla sandwich with creme filling, reduced fat2.6
1872Guavas, common, raw2.6
1873Split pea with ham soup, canned, reduced sodium, prepared with water or ready-to-serve2.6
1874Cereals ready-to-eat, POST, GREAT GRAINS, Raisin, Date & Pecan2.6
1875Cookies, sugar wafer, with creme filling, sugar free2.6
1876Sweet potato, canned, syrup pack, drained solids2.6
1877Snacks, candy rolls, yogurt-covered, fruit flavored with high vitamin C2.6
1878Fruit cocktail, (peach and pineapple and pear and grape and cherry), canned, light syrup, solids and liquids2.6
1879Fruit cocktail, (peach and pineapple and pear and grape and cherry), canned, heavy syrup, solids and liquids2.6
1880Fish, sardine, Atlantic, canned in oil, drained solids with bone2.6
1881Cocoa, dry powder, unsweetened2.5
1882Cheese, Mexican blend2.5
1883Babyfood, dinner, turkey, rice, and vegetables, toddler2.5
1884Seaweed, spirulina, raw2.5
1885Cheese, monterey2.5
1886Cheese, mozzarella, whole milk, low moisture2.5
1887Sweet potato, frozen, cooked, baked, without salt2.5
1888Cheese, goat, semisoft type2.5
1889Cheese, brick2.5
1890Fish, catfish, channel, farmed, cooked, dry heat2.5

1861–1890 of 4,069 foods

Data source: USDA FoodData Central (Public Domain) — fdc.nal.usda.gov