Vitamin C Content of Fruits
60 mg
(per 100 g edible portion)
Yuzu (peel, raw)
180 mg
(per 150 g edible portion)
Acerola (10% fruit juice beverage)
13 mg
(per 40 g edible portion)
Sudachi (peel, raw)
116 mg
(per 120 g edible portion)
Lemon (whole, raw)
166 mg
(per 260 g edible portion)
Kaki, Japanese persimmon (nonastringent, raw)
53 mg
(per 90 g edible portion)
Kiwifruit (raw)
16 mg
(per 120 g edible portion)
Akebia (flesh, raw)
30 mg
(per 50 g edible portion)
Strawberry (raw)
109 mg
(per 280 g edible portion)
Navel (juice sacs, raw)
96 mg
(per 206 g edible portion)
Kaki, Japanese persimmon (astringency removed, raw)
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