Editing Vitamin C (section)

===Plant sources===
{{For|vitamin C content in ten common staple foods such as corn, rice, and wheat|Staple food#Nutrition}}
The following table is approximate and shows the relative abundance in different raw plant sources.<ref name=NIH2021/><ref name=lpi2018/><ref name="USDA Nutrient Data Laboratory, the Food and Nutrition Information Center and Information Systems Division of the National Agricultural Library.">{{cite web |url=https://fdc.nal.usda.gov/ |title=NDL/FNIC food composition database home page |access-date=30 November 2014 |publisher=USDA Nutrient Data Laboratory, the Food and Nutrition Information Center and Information Systems Division of the National Agricultural Library. |archive-date=January 15, 2023 |archive-url=https://web.archive.org/web/20230115162310/http://fdc.nal.usda.gov/ |url-status=live }}</ref>  The amount is given in milligrams per 100&nbsp;grams of the edible portion of the fruit or vegetable:

<div style="float:left; padding: 1em;">
{|class="wikitable"
|-
!Raw plant source<ref name=USDA-NDL>{{cite web |url=https://www.nal.usda.gov/sites/www.nal.usda.gov/files/vitamin_c.pdf |title=USDA national nutrient database for standard reference legacy: vitamin C |date=2018 |website=U.S. Department of Agriculture, Agricultural Research Service |access-date=September 27, 2020 |archive-date=November 18, 2021 |archive-url=https://web.archive.org/web/20211118013136/https://www.nal.usda.gov/sites/www.nal.usda.gov/files/vitamin_c.pdf |url-status=live }}</ref>
!Amount<br /> (mg / 100g)
|-
|[[Terminalia ferdinandiana|Kakadu plum]] || 1000–5300<ref name="Brand-1987">{{cite journal |title=The nutritional composition of Australian aboriginal bushfoods. I |year=1987 |vauthors=Brand JC, Rae C, McDonnell J, Lee A, Cherikoff V, Truswell AS |journal=Food Technology in Australia |volume=35 |issue=6 |pages=293–6 }}</ref>
|-
|[[Camu camu]] || 2800<ref name="pmid11464674">{{cite journal | vauthors = Justi KC, Visentainer JV, Evelázio de Souza N, Matsushita M | title = Nutritional composition and vitamin C stability in stored camu-camu (''Myrciaria dubia'') pulp | journal = Archivos Latinoamericanos de Nutricion | volume = 50 | issue = 4 | pages = 405–8 | date = December 2000 | pmid = 11464674 }}</ref>
|-
|[[Acerola]] || 1677<ref name="Vendramini-2000">{{cite journal |title=Chemical composition of acerola fruit (Malpighia punicifolia L.) at three stages of maturity |vauthors=Vendramini AL, Trugo LC |journal=Food Chemistry |volume=71 |issue=2 |year=2000 |pages=195–8 |doi=10.1016/S0308-8146(00)00152-7 }}</ref>
|-
|[[Indian gooseberry]] || 445<ref name="Begum-2008">{{cite book | vauthors = Begum RM |title=A textbook of foods, nutrition & dietetics |date=2008 |publisher=Sterling Publishers Pvt. Ltd |isbn=978-81-207-3714-3 |page=72 |url=https://books.google.com/books?id=tMNnaw3lN7oC&pg=PP82}}</ref><ref name="Sinha-2012">{{cite book | vauthors = Sinha N, Sidhu J, Barta J, Wu J, Cano MP |title=Handbook of fruits and fruit processing |date=2012 |publisher=John Wiley & Sons |isbn=978-1-118-35263-2 |url=https://books.google.com/books?id=1qwuBXeczzgC&pg=PT1734}}</ref>
|-
|[[Rose hip]] || 426
|-
|[[Common sea-buckthorn]] || 400<ref name="pmid19021790">{{cite journal|vauthors=Gutzeit D, Baleanu G, Winterhalter P, Jerz G|date=2008|title=Vitamin C content in sea buckthorn berries (Hippophaë rhamnoides L. ssp . rhamnoides) and related products: A kinetic study on storage stability and the determination of processing effects|journal=J Food Sci|volume=73|issue=9|pages=C615–C20|doi=10.1111/j.1750-3841.2008.00957.x|pmid=19021790}}</ref>
|-
|[[Guava]] || 228
|-
|[[Blackcurrant]] || 200
|-
|Yellow [[Bell pepper|bell pepper/capsicum]] || 183
|-
|Red [[Bell pepper|bell pepper/capsicum]] || 128
|-
|[[Kale]] || 120
|-
|[[Broccoli]] || 90
|-
|[[Kiwifruit]] || 90
|}
</div>
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{|class="wikitable"
|-
!Raw plant source<ref name=USDA-NDL />
!Amount<br /> (mg / 100g)
|-
|Green [[Bell pepper|bell pepper/capsicum]] ||80
|-
|[[Brussels sprout]]s || 80
|-
|[[Loganberry]], [[redcurrant]] ||80
|-
|[[Cloudberry]], [[elderberry]] || 60
|-
|[[Strawberry]] || 60
|-
|[[Papaya]] || 60
|-
|[[Orange (fruit)|Orange]], [[lemon]] || 53
|-
|[[Cauliflower]] || 48
|-
|[[Pineapple]] || 48
|-
|[[Cantaloupe]] || 40
|-
|[[Passion fruit]], [[raspberry]] || 30
|-
|[[Grapefruit]], [[Lime (fruit)|lime]] || 30
|-
|[[Cabbage]], [[spinach]] || 30
|}
</div>
<div style="float:left; padding: 1em;">
{|class="wikitable"
|-
!Raw plant source<ref name=USDA-NDL />
!Amount<br /> (mg / 100g)
|-
|[[Mango]] || 28
|-
|[[Blackberry]], [[cassava]] || 21
|-
|[[Potato]] || 20
|-
|[[Honeydew melon]] || 20
|-
|[[Tomato]] || 14
|-
|[[Cranberry]] || 13
|-
|[[Blueberry]], [[grape]] || 10
|-
|[[Apricot]], [[plum]], [[watermelon]] || 10
|-
|[[Avocado]] || 8.8
|-
|[[Onion]] || 7.4
|-
|[[Cherry]], [[peach]] || 7
|-
|[[Apple]] || 6
|-
|[[Carrot]], [[asparagus]] || 6
|}
</div>{{Clear}}