Nutrition · mg per 100 g
Vitamin C
Vitamin C in fresh fruit and vegetables is heat- and oxygen-sensitive. Peppers, citrus, brassicas, and berries lead; long boiling leaches and destroys much of it.
Highest in Vitamin C
Top 10 ingredients (per 100 g edible portion).
- Ascorbic Acid 100000 mg
- Crystal Ascorbic Acid 100000 mg
- Powder Ascorbic Acid 99800 mg
- Encapsulated Ascorbic Acid 75000 mg
- Cloudberry 54 mg
- Salsify 54 mg
- Bitter Melon 53 mg
- Cantaloupe 53 mg
- Raspberry 53 mg
- Rhubarb 53 mg
Lowest in Vitamin C
Bottom 10 among ingredients with a recorded amount.
- Abalone 2 mg
- Acid Set Curd 2 mg
- Acid Whey 2 mg
- Acorn 2 mg
- Active Dry Yeast 2 mg
- Adzuki Bean 2 mg
- Agar 2 mg
- Agave Syrup 2 mg
- Ajwain 2 mg
- Alaria 2 mg