Vegetables high in vitamin C (per serving)
50 vegetables ranked by vitamin C per common serving, from USDA FoodData Central. Peppers, sweet leads with 258 mg per 1 pepper, large (3-3/4" long, 3" dia) (287% of the Daily Value), followed by Brussels sprouts, raw (126 mg) and Broccoli, cooked (117 mg).
Top 10 at a glance
Top 10 vegetables highest in vitamin C
- Peppers, sweet (yellow, raw)1 pepper, large (3-3/4" long, 3" dia) (186 g) · 50 kcal258 mg287% DV
- Brussels sprouts, raw1 cup (88 g) · 38 kcal126 mg140% DV
- Broccoli, cooked (boiled, drained, without salt)1 stalk, medium (7-1/2" - 8" long) (180 g) · 63 kcal117 mg130% DV
- Peppers, jalapeno (raw)1 cup, sliced (90 g) · 26 kcal107 mg119% DV
- Broccoli, stalks (raw)1 stalk (114 g) · 32 kcal106 mg118% DV
- Pepper, banana (raw)1 cup (124 g) · 33 kcal103 mg114% DV
- Parsley, fresh1 cup chopped (60 g) · 22 kcal79.8 mg89% DV
- Peas, edible-podded (boiled, drained, without salt)1 cup (160 g) · 67 kcal76.6 mg85% DV
- Cauliflower, raw1 cup chopped (1/2" pieces) (107 g) · 27 kcal71.8 mg80% DV
- Broccoli, flower clusters (raw)1 cup flowerets (71 g) · 20 kcal66.2 mg74% DV
All 50 vegetables ranked
Sort any column. Serving sizes are USDA household measures (a cup, a medium fruit, 3 oz of cooked meat or fish, 1 oz of nuts or cheese). %DV is based on the FDA Daily Value of 90 mg.
| # | Food | Serving | Vitamin C (mg) | % Daily Value | Per 100 g | kcal |
|---|---|---|---|---|---|---|
| 1 | Peppers, sweet (yellow, raw) | 1 pepper, large (3-3/4" long, 3" dia) (186 g) | 258 | 139 | 50 | |
| 2 | Brussels sprouts, raw | 1 cup (88 g) | 126 | 143 | 38 | |
| 3 | Broccoli, cooked (boiled, drained, without salt) | 1 stalk, medium (7-1/2" - 8" long) (180 g) | 117 | 64.9 | 63 | |
| 4 | Peppers, jalapeno (raw) | 1 cup, sliced (90 g) | 107 | 119 | 26 | |
| 5 | Broccoli, stalks (raw) | 1 stalk (114 g) | 106 | 93.2 | 32 | |
| 6 | Pepper, banana (raw) | 1 cup (124 g) | 103 | 82.7 | 33 | |
| 7 | Parsley, fresh | 1 cup chopped (60 g) | 79.8 | 133 | 22 | |
| 8 | Peas, edible-podded (boiled, drained, without salt) | 1 cup (160 g) | 76.6 | 47.9 | 67 | |
| 9 | Cauliflower, raw | 1 cup chopped (1/2" pieces) (107 g) | 71.8 | 67.1 | 27 | |
| 10 | Broccoli, flower clusters (raw) | 1 cup flowerets (71 g) | 66.2 | 93.2 | 20 | |
| 11 | Pigeonpeas, immature seeds (raw) | 1 cup (154 g) | 60.1 | 39 | 209 | |
| 12 | Peas, green (raw) | 1 cup (145 g) | 58 | 40 | 117 | |
| 13 | Cauliflower, green (raw) | 1 cup (64 g) | 56.4 | 88.1 | 20 | |
| 14 | Tomatoes, red (ripe, cooked) | 1 cup (240 g) | 54.7 | 22.8 | 43 | |
| 15 | Cabbage, red (raw) | 1 cup, chopped (89 g) | 48 | 53.9 | 28 | |
| 16 | Peppers, serrano (raw) | 1 cup, chopped (105 g) | 47.1 | 44.9 | 34 | |
| 17 | Cabbage, chinese (pak-choi) (cooked, boiled, drained, without salt) | 1 cup, shredded (170 g) | 44.2 | 26 | 20 | |
| 18 | Asparagus, frozen (cooked, boiled, drained, without salt) | 1 cup (180 g) | 43.9 | 24.4 | 32 | |
| 19 | Garlic, raw | 1 cup (136 g) | 42.4 | 31.2 | 203 | |
| 20 | Tomatoes, green (raw) | 1 cup (180 g) | 42.1 | 23.4 | 41 | |
| 21 | Sweet potato, cooked (boiled, without skin) | 1 cup, mashed (328 g) | 42 | 12.8 | 249 | |
| 22 | Potatoes, flesh and skin (raw) | 1 Potato medium (2-1/4" to 3-1/4" dia) (213 g) | 42 | 19.7 | 164 | |
| 23 | Turnip greens, cooked (boiled, drained, without salt) | 1 cup, chopped (144 g) | 39.5 | 27.4 | 29 | |
| 24 | Mustard greens, raw | 1 cup, chopped (56 g) | 39.2 | 70 | 15 | |
| 25 | Lima beans, immature seeds (raw) | 1 cup (156 g) | 36.5 | 23.4 | 176 | |
| 26 | Broadbeans, immature seeds (raw) | 1 cup (109 g) | 36 | 33 | 78 | |
| 27 | Cabbage, raw | 1 cup, chopped (89 g) | 35.9 | 40.3 | 22 | |
| 28 | Beet greens, cooked (boiled, drained, without salt) | 1 cup (1" pieces) (144 g) | 35.9 | 24.9 | 39 | |
| 29 | Rutabagas, raw | 1 cup, cubes (140 g) | 35 | 25 | 52 | |
| 30 | Turnips, raw | 1 cup, cubes (130 g) | 34.8 | 26.8 | 36 | |
| 31 | Collards, cooked (boiled, drained, without salt) | 1 cup, chopped (190 g) | 34.6 | 18.2 | 63 | |
| 32 | Cress, garden (raw) | 1 cup (50 g) | 34.5 | 69 | 16 | |
| 33 | Chard, swiss (cooked, boiled, drained, without salt) | 1 cup, chopped (175 g) | 31.5 | 18 | 35 | |
| 34 | Broccoli raab, cooked | 1 NLEA serving (85 g) | 31.4 | 37 | 21 | |
| 35 | Cowpeas, young pods with seeds (raw) | 1 cup (94 g) | 31 | 33 | 41 | |
| 36 | Soybeans, green (cooked, boiled, drained, without salt) | 1 cup (180 g) | 30.6 | 17 | 254 | |
| 37 | Potatoes, microwaved (cooked in skin, flesh and skin, without salt) | 1 potato (2-3/4" dia by 4-3/4" long) (202 g) | 30.5 | 15.1 | 212 | |
| 38 | Butterbur, (fuki) (raw) | 1 cup (94 g) | 29.6 | 31.5 | 13 | |
| 39 | New Zealand spinach, cooked (boiled, drained, without salt) | 1 cup, chopped (180 g) | 28.8 | 16 | 22 | |
| 40 | Squash, summer (scallop, cooked, boiled, drained, without salt) | 1 cup, mashed (240 g) | 25.9 | 10.8 | 38 | |
| 41 | Radishes, oriental (raw) | 1 cup slices (116 g) | 25.5 | 22 | 21 | |
| 42 | Tomatoes, orange (raw) | 1 cup, chopped (158 g) | 25.3 | 16 | 25 | |
| 43 | Peppers, hungarian (raw) | 1 pepper (27 g) | 25.1 | 92.9 | 8 | |
| 44 | Broccoli, chinese (cooked) | 1 cup (88 g) | 24.8 | 28.2 | 19 | |
| 45 | Cabbage, savoy (cooked, boiled, drained, without salt) | 1 cup, shredded (145 g) | 24.6 | 17 | 35 | |
| 46 | Okra, raw | 1 cup (100 g) | 23 | 23 | 33 | |
| 47 | Cornsalad, raw | 1 cup (56 g) | 21.4 | 38.2 | 12 | |
| 48 | Kale, cooked (boiled, drained, without salt) | 1 cup (118 g) | 21 | 17.8 | 42 | |
| 49 | Cabbage, chinese (pe-tsai) (raw) | 1 cup, shredded (76 g) | 20.5 | 27 | 12 | |
| 50 | Beans, navy (mature seeds, sprouted, raw) | 1 cup (104 g) | 19.6 | 18.8 | 70 |
Vitamin C in specific foods
How this list is built. Values are from USDA FoodData Central (SR Legacy, with Foundation Foods analytical updates where available). The pool is 1,677 whole foods: fruits, vegetables, legumes, nuts and seeds, grains, fish, meat, poultry, dairy and eggs. Spices, herbs, baby foods, powders, flours, dried and freeze-dried items, juices, processed meats, organ meats other than liver and uncommon foods are excluded; meats, fish, grains and legumes are ranked cooked. Each food family appears once and no single animal or plant fills more than six places. Ranking is by amount per serving; the per-100 g column is shown for reference. A food that USDA has not analysed for vitamin C is left out rather than counted as zero. Full methodology.
Frequently asked questions
Which food is highest in vitamin C?
Among vegetables in the USDA database, Peppers, sweet (yellow, raw) has the most vitamin C per serving: 258 mg per 1 pepper, large (3-3/4" long, 3" dia) (287% of the Daily Value). Per 100 g it contains 139 mg.
How much vitamin C do I need per day?
The FDA Daily Value used on Nutrition Facts labels is 90 mg of vitamin C for adults and children aged 4 and over. Individual needs vary with age, sex, pregnancy and health conditions.
What counts as a food high in vitamin C?
FDA labeling rules call a food a 'good source' when one serving provides 10 to 19% of the Daily Value and 'high' or 'excellent' at 20% or more. 50 of the 50 foods on this list reach 20% DV per serving.
Related rankings
- Foods high in Vitamin D
- Foods high in Vitamin B12
- Foods high in Vitamin A
- Foods high in Vitamin E
- Foods high in Vitamin K
- Foods high in Vitamin B6
- All foods high in vitamin C
- Fruits high in vitamin C
- Legumes high in vitamin C
- Nuts and seeds high in vitamin C
- Fish and seafood high in vitamin C
- Meat and poultry high in vitamin C
Nutrient values are from USDA FoodData Central (SR Legacy, April 2018; Foundation Foods, April 2026) and shown per serving as described on each page. %DV uses the FDA Daily Values for adults and children aged 4 and over. This is nutrition data for general information, not medical or dietary advice; talk to a clinician or registered dietitian about your own needs. How the numbers are calculated.