Vegetables High in Vitamin C (per 100 g edible portion)

• Tomapi (fruit, raw)
  
  200 mg
• Red sweet pepper (fruit, sauted)
  
  180 mg
• Red sweet pepper (fruit, raw)
  
  170 mg
• Brussels sprout (head, raw)
  
  160 mg
• Yellow sweet pepper (fruit, sauted)
  
  160 mg
• Yellow sweet pepper (fruit, raw)
  
  150 mg
• Turnip rape (flower buds and stems, raw)
  
  130 mg
• Broccoli (inflorescence, raw)
  
  120 mg
• Parsley (leaves, raw)
  
  120 mg
• Red pepper (fruit, raw)
  
  120 mg
• Brussels sprout (head, boiled)
  
  110 mg
• Rape (stems and leaves, raw)
  
  110 mg
• Shepherd's purse (leaves, raw)
  
  110 mg
• Red pepper (leaves and fruits, raw)
  
  92 mg
• Mizukakena (leaves, raw)
  
  88 mg
• Nagasaki-hakusai (leaves, raw)
  
  88 mg
• Eggplant Pickle (karashi-zuke)
  
  87 mg
• Turnip (leaves, raw)
  
  82 mg
• Kale (leaves, raw)
  
  81 mg
• Cauliflower (inflorescence, raw)
  
  81 mg