Vitamin C per 100 gm -- Vegetables
190.0 mg -- Peppers,Red
133.0 mg -- Parsley
130.0 mg -- Spinach, Mustard
120.0 mg -- Kale
93.2 mg -- Broccoli
89.3 mg -- Peppers,Green
85.0 mg -- Brussels Sprouts
85.0 mg -- Dill Weed
80.0 mg -- Lambs quarters
70.0 mg -- Mustard Greens
62.0 mg -- Kohlrabi
60.0 mg -- Turnip Greens
46.4 mg -- Cauliflower
45.0 mg -- Chinese Cabbage (pak-choi)
43.0 mg -- Watercress
35.3 mg -- Collards
35.0 mg -- Dandelion Greens
32.2 mg -- Cabbage
30.0 mg -- Chard, Swiss
30.0 mg -- Beet Greens
30.0 mg -- Swiss Chard
28.1 mg -- Spinach
27.0 mg -- Cilantro
25.0 mg -- Rutabaga
24.0 mg -- Lettuce, Romaine
24.0 mg -- Chicory Greens
22.7 mg -- Sweet Potato
21.1 mg -- Okra
21.0 mg -- Turnip
21.0 mg -- Purslane
19.1 mg -- Tomato
18.0 mg -- Lettuce, LooseLeaf
17.0 mg -- Parsnips
16.3 mg -- Green Beans
14.8 mg -- Squash (summer, all varieties)
13.2 mg -- Asparagus
12.3 mg -- Squash (winter, all varieties)
11.0 mg -- Sweet Potato Leaves
9.3 mg -- Carrots
9.0 mg -- Pumpkin
8.4 mg -- Carrots, Baby
8.2 mg -- Alfalfa Sprouts
8.0 mg -- Lettuce, Butterhead (Boston, Bibb)
7.0 mg -- Celery
6.8 mg -- Corn, White
6.5 mg -- Endive (Escarole)
5.3 mg -- Cucumber (with skin)
4.9 mg -- Beets |