The amount of Fruits that contain 39 mg of Vitamin C (1 - 10)

• 

  60 mg

  (per 100 g edible portion)

  Yuzu (peel, raw)
  × 0.7
• 

  180 mg

  (per 150 g edible portion)

  Acerola (10% fruit juice beverage)
  × 0.2
• 

  13 mg

  (per 40 g edible portion)

  Sudachi (peel, raw)
  × 3
• 

  116 mg

  (per 120 g edible portion)

  Lemon (whole, raw)
  × 0.3
• 

  166 mg

  (per 260 g edible portion)

  Kaki, Japanese persimmon (nonastringent, raw)
  × 0.2
• 

  53 mg

  (per 90 g edible portion)

  Kiwifruit (raw)
  × 0.7
• 

  16 mg

  (per 120 g edible portion)

  Akebia (flesh, raw)
  × 2.4
• 

  30 mg

  (per 50 g edible portion)

  Strawberry (raw)
  × 1.3
• 

  109 mg

  (per 280 g edible portion)

  Navel (juice sacs, raw)
  × 0.4
• 

  96 mg

  (per 206 g edible portion)

  Kaki, Japanese persimmon (astringency removed, raw)
  × 0.4