Vitamin C Content of Fruits
(41 - 50)
55 mg
(per 400 g edible portion)
Melon (open culture, raw)
50 mg
(per 285 g edible portion)
Chinese quinces (raw)
33 mg
(per 150 g edible portion)
Valencia (fruit juices, straight fruit juice)
4 mg
(per 20 g edible portion)
Hyuganatsu (juice sacs, raw)
72 mg
(per 550 g edible portion)
Mango (raw)
29 mg
(per 150 g edible portion)
Grapefruit (fruit juices, 50% fruit juice beverage)
29 mg
(per 150 g edible portion)
Guava (fruit juices, 20% fruit juice beverage, nectar)
40 mg
(per 400 g edible portion)
Melon (greenhouse culture, raw)
27 mg
(per 150 g edible portion)
Satsuma mandarin (fruit juices, 50% fruit juice beverage)
21 mg
(per 220 g edible portion)
Banana (raw)
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