Bell peppers are vitamin C-rich. Orange bell peppers top the USDA FoodData Central list with 158 milligrams of vitamin C.
Vitamin C per 100 grams is 91.3 in raw broccoli. Broccoli also promotes heart, brain, and cancer health.
This tropical fruit has 88 milligrams of vitamin C per cup. According to an April 2021 Biology study, papaya may offer anti-inflammatory, antioxidant, anti-aging.
Strawberry slices include 98 mg of vitamin C per cup. Strawberrys include antioxidants, potassium, and calcium.
USDA FoodData Center reports 78.9 mg per cup of pineapple. Pineapple improves digestion, fights cancer, diabetes, and hypertension.
This fuzzy fruit also showed direct and indirect anti-cancer properties in an August 2019 Nutrition and Cancer review.
Vitamin C is 122 milligrams per fruit. Betacarotene and other eye-healthy antioxidants are abundant in mango.
According to a January 2022 Nutrients article, kale contains vitamins A, K, potassium, and fiber.
According to a December 2018 Open Access: Toxicology and Research publication, the complete guava plant.
According to USDA FoodData Center, raw green and red chili peppers provide 242 and 144 milligrams of vitamin C per 100 grams, respectively.