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Vitamin C is widely present in fruits and vegetables. Citrus fruits, blackcurrants, peppers, green vegetables (e.g. broccoli, Brussels sprouts) and soft fruits such as strawberries, guava, mango and kiwi are particularly rich sources. On a quantity basis, the intake of potatoes, cabbage, spinach and tomatoes is also of importance.
Depending on the season, one medium-sized glass of freshly pressed orange juice (i.e. 100g) yields from 15 to 35 mg vitamin C.
Table: vitamin C in Food
| Food | mg/100g |
| Acerola | 1600 |
| Blackcurrant | 200 |
| Pepper | 138 |
| Broccoli | 115 |
| Fennel | 95 |
| Kiwi | 71 |
| Strawberry | 64 |
| Orange | 49 |
