Vegetables High in Vitamin C: Top 30 per 100 g & per Serving
Per 100 g, the vegetables highest in vitamin C are Hot chili peppers (green, raw) (243 mg, 269% DV), Sweet peppers (yellow, raw) (184 mg, 204% DV) and Hot chili peppers (red, raw) (144 mg, 160% DV). Per typical serving, Cauliflower (green, raw) gives the most: 1 head (431 g) has 380 mg (422% DV). 85 of the 115 vegetables ranked are a good source (10% DV or more) in a typical serving; 61 reach 20% DV, the FDA bar for “high in”.
Highest in vitamin C per 100 g
30 of 115 ranked vegetables, most vitamin C first. % = share of the FDA Daily Value. n/r = not reported.
| Rank | Food | Per 100 g | Typical portion | Per portion | Per 200 kcal |
|---|---|---|---|---|---|
| 1 | Hot chili peppers (green, raw) | 243 mg269% DV | 1 pepper45 g | 109 mg121% DV | 1,213 mg |
| 2 | Sweet peppers (yellow, raw) | 184 mg204% DV | 1 pepper186 g | 341 mg379% DV | 1,359 mg |
| 3 | Hot chili peppers (red, raw) | 144 mg160% DV | 1 pepper45 g | 65 mg72% DV | 718 mg |
| 4 | Jalapeno peppers (raw) | 119 mg132% DV | 1 cup90 g | 107 mg119% DV | 818 mg |
| 5 | Broccoli (flower clusters, raw) | 93 mg104% DV | 1 cup flowerets71 g | 66 mg74% DV | 666 mg |
| 5 | Broccoli (leaves, raw) | 93 mg104% DV | 100 g | 93 mg104% DV | 666 mg |
| 5 | Broccoli (stalks, raw) | 93 mg104% DV | 1 stalk114 g | 106 mg118% DV | 666 mg |
| 8 | Hungarian peppers (raw) | 93 mg103% DV | 1 pepper27 g | 25 mg28% DV | 641 mg |
| 9 | Cauliflower (green, raw) | 88 mg98% DV | 1 head431 g | 380 mg422% DV | 568 mg |
| 10 | Balsam-pear (leafy tips, raw) | 88 mg98% DV | 1 leaf4 g | 3.5 mg4% DV | 587 mg |
| 11 | Balsam-pear (pods, raw) | 84 mg93% DV | 1 balsam-pear124 g | 104 mg116% DV | 988 mg |
| 12 | Banana pepper (raw) | 83 mg92% DV | 1 medium46 g | 38 mg42% DV | 613 mg |
| 13 | Brussels sprouts (frozen, unprepared) | 74 mg82% DV | 1/3 package95 g | 70 mg78% DV | 361 mg |
| 14 | Tomato juice (canned, with salt added) | 70 mg78% DV | 1 cup243 g | 170 mg189% DV | 825 mg |
| 14 | Tomato juice (canned, without salt added) | 70 mg78% DV | 1 cup243 g | 170 mg189% DV | 825 mg |
| 16 | Broccoli (cooked, boiled, drained, with salt) | 65 mg72% DV | 1 stalk180 g | 117 mg130% DV | 371 mg |
| 16 | Broccoli (cooked, boiled, drained, without salt) | 65 mg72% DV | 1 stalk180 g | 117 mg130% DV | 371 mg |
| 18 | Brussels sprouts (cooked, boiled, drained, without salt) | 62 mg69% DV | 1 sprout21 g | 13 mg14% DV | 344 mg |
| 19 | Edible-podded peas (raw) | 60 mg67% DV | 10 pea pods34 g | 20 mg23% DV | 286 mg |
| 19 | Turnip greens (raw) | 60 mg67% DV | 1 cup55 g | 33 mg37% DV | 375 mg |
| 21 | Broccoli (frozen, chopped, unprepared) | 56 mg63% DV | 1 cup156 g | 88 mg98% DV | 434 mg |
| 22 | Vegetable juice cocktail (canned) | 54 mg60% DV | 1 cup253 g | 137 mg153% DV | 494 mg |
| 23 | Common cabbage (freshly harvest, raw) | 51 mg57% DV | 1/2 cup35 g | 18 mg20% DV | 425 mg |
| 24 | Bok choy (pak-choi, raw) | 45 mg50% DV | 1 cup70 g | 32 mg35% DV | 692 mg |
| 25 | Serrano peppers (raw) | 45 mg50% DV | 1 cup105 g | 47 mg52% DV | 281 mg |
| 26 | Cauliflower (cooked, boiled, drained, without salt) | 44 mg49% DV | 3 flowerets54 g | 24 mg27% DV | 385 mg |
| 27 | Common cabbage (stored, raw) | 42 mg47% DV | 1/2 cup35 g | 15 mg16% DV | 350 mg |
| 28 | Broccoli (frozen, chopped, cooked, boiled, drained, with salt) | 40 mg45% DV | 1 cup184 g | 74 mg82% DV | 286 mg |
| 28 | Broccoli (frozen, spears, cooked, boiled, drained, with salt) | 40 mg45% DV | 1/2 cup92 g | 37 mg41% DV | 286 mg |
| 30 | Green peas (raw) | 40 mg44% DV | 1 cup145 g | 58 mg64% DV | 99 mg |
Most vitamin C per typical serving
The same vegetables ranked by what one typical USDA portion gives, which is what you eat.
| Rank | Food | Per 100 g | Typical portion | Per portion | Per 200 kcal |
|---|---|---|---|---|---|
| 1 | Cauliflower (green, raw) | 88 mg98% DV | 1 head431 g | 380 mg422% DV | 568 mg |
| 2 | Sweet peppers (yellow, raw) | 184 mg204% DV | 1 pepper186 g | 341 mg379% DV | 1,359 mg |
| 3 | Tomato juice (canned, with salt added) | 70 mg78% DV | 1 cup243 g | 170 mg189% DV | 825 mg |
| 3 | Tomato juice (canned, without salt added) | 70 mg78% DV | 1 cup243 g | 170 mg189% DV | 825 mg |
| 5 | Vegetable juice cocktail (canned) | 54 mg60% DV | 1 cup253 g | 137 mg153% DV | 494 mg |
| 6 | Broccoli (cooked, boiled, drained, with salt) | 65 mg72% DV | 1 stalk180 g | 117 mg130% DV | 371 mg |
| 6 | Broccoli (cooked, boiled, drained, without salt) | 65 mg72% DV | 1 stalk180 g | 117 mg130% DV | 371 mg |
| 8 | Hot chili peppers (green, raw) | 243 mg269% DV | 1 pepper45 g | 109 mg121% DV | 1,213 mg |
| 9 | Jalapeno peppers (raw) | 119 mg132% DV | 1 cup90 g | 107 mg119% DV | 818 mg |
| 10 | Broccoli (stalks, raw) | 93 mg104% DV | 1 stalk114 g | 106 mg118% DV | 666 mg |
| 11 | Balsam-pear (pods, raw) | 84 mg93% DV | 1 balsam-pear124 g | 104 mg116% DV | 988 mg |
| 12 | Broccoli (leaves, raw) | 93 mg104% DV | 100 g | 93 mg104% DV | 666 mg |
| 13 | Broccoli (frozen, chopped, unprepared) | 56 mg63% DV | 1 cup156 g | 88 mg98% DV | 434 mg |
| 14 | Broccoli (frozen, chopped, cooked, boiled, drained, with salt) | 40 mg45% DV | 1 cup184 g | 74 mg82% DV | 286 mg |
| 15 | Kidney beans (mature seeds, sprouted, raw) | 39 mg43% DV | 1 cup184 g | 71 mg79% DV | 267 mg |
Most vitamin C per 200 kcal
Nutrient density: vitamin C for the same 200 calories of each food.
| Rank | Food | Per 100 g | Typical portion | Per portion | Per 200 kcal |
|---|---|---|---|---|---|
| 1 | Sweet peppers (yellow, raw) | 184 mg204% DV | 1 pepper186 g | 341 mg379% DV | 1,359 mg |
| 2 | Hot chili peppers (green, raw) | 243 mg269% DV | 1 pepper45 g | 109 mg121% DV | 1,213 mg |
| 3 | Balsam-pear (pods, raw) | 84 mg93% DV | 1 balsam-pear124 g | 104 mg116% DV | 988 mg |
| 4 | Tomato juice (canned, with salt added) | 70 mg78% DV | 1 cup243 g | 170 mg189% DV | 825 mg |
| 4 | Tomato juice (canned, without salt added) | 70 mg78% DV | 1 cup243 g | 170 mg189% DV | 825 mg |
| 6 | Jalapeno peppers (raw) | 119 mg132% DV | 1 cup90 g | 107 mg119% DV | 818 mg |
| 7 | Hot chili peppers (red, raw) | 144 mg160% DV | 1 pepper45 g | 65 mg72% DV | 718 mg |
| 8 | Bok choy (pak-choi, raw) | 45 mg50% DV | 1 cup70 g | 32 mg35% DV | 692 mg |
| 9 | Broccoli (flower clusters, raw) | 93 mg104% DV | 1 cup flowerets71 g | 66 mg74% DV | 666 mg |
| 9 | Broccoli (leaves, raw) | 93 mg104% DV | 100 g | 93 mg104% DV | 666 mg |
| 9 | Broccoli (stalks, raw) | 93 mg104% DV | 1 stalk114 g | 106 mg118% DV | 666 mg |
| 12 | Hungarian peppers (raw) | 93 mg103% DV | 1 pepper27 g | 25 mg28% DV | 641 mg |
| 13 | Banana pepper (raw) | 83 mg92% DV | 1 medium46 g | 38 mg42% DV | 613 mg |
| 14 | Balsam-pear (leafy tips, raw) | 88 mg98% DV | 1 leaf4 g | 3.5 mg4% DV | 587 mg |
| 15 | Cauliflower (green, raw) | 88 mg98% DV | 1 head431 g | 380 mg422% DV | 568 mg |
Concentrated forms (not ranked)
Flours, powders, concentrates, sugars and fortified foods with vitamin C, listed by value per 100 g but left out of the rankings above.
| Food | Per 100 g | Typical portion | Per portion | Per 200 kcal |
|---|---|---|---|---|
| Onions (dehydrated flakes) | 75 mg83% DV | 1 tbsp5 g | 3.8 mg4% DV | 43 mg |
| Carrot (dehydrated) | 15 mg16% DV | 1 cup74 g | 11 mg12% DV | 8.6 mg |
| Pumpkin pie mix (canned) | 3.5 mg4% DV | 1 cup270 g | 9.5 mg11% DV | 6.7 mg |
Which foods are ranked
- The 120 vegetables on CalorieExplorer with a reported vitamin C value. They are generic USDA FoodData Central rows (Foundation Foods and SR Legacy) with a plain name: no branded products, restaurant items, survey mixed dishes, baby foods or regional specialty rows.
- Only foods with more than 0 mg are ranked (115 vegetables); a food with no reported value is left out, never counted as 0.
- Flours, crude brans, powders and dehydrated foods, juice concentrates, mixes, sugars and fortified foods are not ranked: per 100 g they beat every food eaten as is. They are listed separately below.
- Ties share a rank: foods with the same value per 100 g get the same number, and the next number is skipped.
- Typical portion = USDA's own serving weight for that food (a medium fruit, 1 cup, 1 oz…), as on its food page. Per 200 kcal shows how much you get for the same calories; foods under 5 kcal per 100 g are not ranked that way (–).
- % DV = share of the FDA Daily Value for vitamin C, 90 mg a day for adults and children 4 and older.
- FDA lets a label call a food “high in” a nutrient when one reference serving gives 20% of the Daily Value or more, and a “good source” at 10–19% (21 CFR 101.54). We apply it to the typical USDA portion, which is not always the label's reference amount.
Source: U.S. Department of Agriculture, FoodData Central (Foundation Foods 2026-04-30; SR Legacy 2018-04). Values per 100 g as published in each food's record, at FDC's precision; serving weights from the same records, retrieved 2026-10-13. Each food page names its FDC ID.
% Daily Value: FDA Daily Values (2016 Nutrition Facts label rule, 21 CFR 101.9), adults and children 4+. How we calculate.
Last updated . Values are averages for the food as described; brands, varieties and cooking change them. Not medical advice.