In the United States, the foods that are the highest contributors of vitamin C are orange juice, grapefruit, tomatoes and tomato juices and potatoes.
Other good sources of vitamin C are vegetables such as broccoli, cabbage and other green leafy vegetables, pepper, mangoes, papaya and strawberry. Some types of meat products, such as brains, liver and kidneys were found to retain vitamin C.
For practical reason, citrus and other fruits are good daily sources of vitamin C, as they are generally eaten raw and are therefore not subjected to cooking procedures that can destroy vitamin C.
In addition to naturally occurring sources of vitamin C, fortified foods and vitamin supplements provide important sources of this vitamin for Americans.
Food sources of vitamin C