Comments.

Name:Sarah E. GilesLocation:Olympia, WASubject:Sweet Bell Peppers

I was looking up the different vitamin C levels between the different colors of sweet bell peppers, when I discovered that apparently you don't have the nutritional info for the sweet orange bell pepper variety. Would it be possible to add this to your database, because I often use orange bell peppers and would like to know more about them.Posted on

2012-01-05 19:40:31

Name:HealthAliciousNessSubject:RE: Sweet Bell Peppers

Hi Sarah, thanks for your comment. You are right that there can be a lot of variation between the colors of peppers. The complete nutrition comparison of all three is here. Thanks for your suggestion to add orange peppers, the database is always being expanded. As another note, these nutrition facts are also averages and approximations. There can even be a lot of variation across yellow peppers and it is likley, but not certain, that orange peppers would resemble the similarly colored red and yellow peppers. Posted on

2012-01-05 19:50:57

Name:NyeeshaLocation:East Orange, NJSubject:Sweet Bell Peppers

They are great. I use them in a lot of my cooking and my children always want me to coook with them. What a healthy family I have! What else can sweet bell pepppers do for your health?Posted on

2012-02-16 09:42:01

Name:HealthAliciousNessSubject:RE: Sweet Bell Peppers

Hi Nyeesha, thanks for your question. In addition to vitamin C, the capsaicin in peppers is known to help increase blood flow, aid in alcohol metabolism, and is an expectorant that alleviates bronchitis and emphysema. You can find more health benefits on the sweet bell peppers information page.Posted on

2012-02-16 20:29:45

Name:Eric J. DrummondLocation:KansasSubject:Chili Peppers and Vitamin C

Hi, I was wondering if you could clarify something for me. Your website states that Hot Green Chili's are highest in Vitamin C. But exactly which variety are you speaking of? Cause when I compare the Nutrition data of peppers the green ones such as Poblano's, and jalapeno's aren't anywhere near the level of VC mentioned. Actually the Yellow Bell Pepper has the highest that I could find. Also does the VC increase with heat? And I've read on other sites that the red mature ones actually have more VC. Very confusing to figure out which to grow for VC. Please Help.Posted on

2012-02-17 17:31:53

Name:HealthAliciousNessSubject:RE: Chili Peppers and Vitamin C

Hi Eric, thanks for your question. It brings up an important issue that there are a wide array of chilies all with varying levels of vitamin C. The chilies referred to in this article are chilies which are typically small thin chilies, often sold in East Asian specialty stores under the name of "chilies", or "Thai chilies". Even within these chilies, however, you will find varying degrees of vitamin C. For more information, see the page about chilies. Finally, there is no known correlation between how hot(spicey) a chili is and its level of vitamin C.Posted on

2012-02-17 17:40:56

Name:JaseLocation:SingaporeSubject:Oranges

Hi :) I drink sunkist orange juice 3 glases per day. Every friday I eat it in fruit form. Is juice form better or fruit form better to enjoy a good level of vitamin c? Thank you.Posted on

2012-02-26 05:33:29

Name:HealthAliciousNessSubject:RE: Oranges vs Orange Juice

Hi Jase, thanks for your question. Most orange juice drinks, and even 100% orange juices will have less natural vitamin C. This is because they have to be pasturized or heat treated. Heat denatures vitamin C and thus synthetic vitamin C is often added back into orange juice. Further, orange juice tends to have less fiber and bulk than actual oranges, so eating the fruit is likely better for your health. However, if juice is more convenient, then try to drink 100% orange juice, or fresh squeezed orange juice. You can see a nutrition comparison of fresh juice vs oranges here. Basically the level of vitamin C is very close, you just get more fiber with oranges.Posted on

2012-02-26 18:50:44

Name:KayceLocation:ChicagoSubject:Pineapple

I was very surprised not to see pineapple on here! I was sure it would be on the top 10! I buy pineapple in the can and the ingredients are: pineapple, pineapple juice, and clarified pineapple juice from concentrate (water, clarified pineapple juice concentrate). My question is: Is this as healthy as I think it is?? I use it in my shakes to add vitamin C to my diet. Thanks so much this site is absolutely wonderful! I was hoping there was a book I could buy with all this great info on just food and the nutritional facts! Not much out there like this! Great job!!!Posted on

2012-04-20 19:39:18

Name:HealthAliciousNessSubject:RE: Pineapple

Hi Kayce, thanks for your kind comments and question, you are right that pineapple is a high vitamin C food and it has been added to the list. As for using canned or concentrated pineapple juice it is important to note that heat can reduce the amount of vitamin C in food. You are better off adding 1 cup of fresh pineapple to your shake than the juice you are using. Here is the nutrition facts comparison between fresh and canned pineapple.

Sometimes ascorbic acid is added to juice or foods to preserve them. Ascorbic acid is vitamin C, so if the juice you use has it listed as an ingredient, you are getting more vitamin C. Here is the nutrtion comparison of pineapple juice/concentrate with and without ascorbic acid. Hope that helps and thanks again for your question.

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2012-04-21 22:03:35

Name:Peter Irving Location:Jersey (UK)Subject:Indian Cherry

I am a little confused by the claim that the green chillie has the most vitamin C? However the table below the top ten states that the west Indian cherry has six times the amount of vitamin C per 100mg than the green chillie yet is not number one on the list? Could you please explain this, Thank you.Posted on

2012-04-27 18:44:10

Name:HealthAliciousNessSubject:RE: Indian Cherry

Hi Peter, thanks for your question. The top ten list is under some editorial discretion and is meant to list foods which people can include in their diets that are readily available in most parts of the world. The West Indian Cherry is an obscure food and so is listed in the extended table for informational purposes, but is left out of the top ten list for practical considerations. Hope that helps.Posted on

2012-04-28 02:01:34

Name:ChrisLocation:IrelandSubject:Vitamin C

I am surprised you do not mention Camu Camu in your listing.Posted on

2012-05-02 11:42:41

Name:N.K. GargLocation:Chandigarh, IndiaSubject:Indian Gooseberry

Amla, Indian Gooseberry (embillica officinallis) contains a lot of high quality vitamin C. It is listed in all Ayurvedic Texts & Indian health books. It should be listed here also!Posted on

2012-05-27 01:26:08

Name:VanitaLocation:Ontario, CanadaSubject:Mangoes

I'm surprised that mango is not on this list, I've read that mangoes are very high in vitamin c...Can you give any suggestion where mangoes rate on the vitamin c list? Thanks!Posted on

2012-06-08 11:48:01

Name:HealthAliciousNessSubject:RE: Mangoes

Hi Vanita, thanks for your suggestion, mangoes have now been added to the extended list of vitamin C rich foods, and rank somewhere between cantaloupes and tomatoes with 28mg (46% DV) per 100 grams, but 57mg (96% DV) in an average size mango of 207grams. See the complete nutrition facts for mangoes. In regards to further rankings, you can use the nutrient ranking tool to see where a food ranks by food group. This top 10 list is curated to simplify scanning the list, but using the ranking tool can still be useful.Posted on

2012-06-08 11:49:45

Name:Heather ClarkLocation:Laurinburg, NCSubject:Plums

Where do plums fit into this?Posted on

2012-09-20 10:59:40

Name:HealthAliciousNessSubject:RE: Plums

Hi Heather, thanks for your question. Plums are rather low in vitamin C, providing 9.5mg (16% DV) per 100 grams, 6mg (10% DV) in an average sized plum, and 16mg (26% DV) in a cup of sliced plums.

Here is a list of 1000 fruits high in vitamin C.

Nutrition Facts for Plums.Posted on

2012-09-20 15:12:36

Name:AileenLocation:AustraliaSubject:Vitamin C - dangers

Thanks for this list of foods high in Vitamin C - now I know which foods to avoid!

You provide a list of "People at Risk of a Vitamin C Deficiency", but no list of "People who should avoid or restrict Vitamin C" - which would include people with Haemochromatosis, or those who have iron overload. We too have a right to information about what is healthy for us.

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2012-10-27 00:28:07

Name:KhalilLocation:Peshawar, PakistanSubject:Effect of drying on Vit C content of chilies

Is there any impact of drying (temperature) over the vit-c content of green chilies? I want to resarch the impact of different drying temperatures on the vit-c content of green chilies.Posted on

2012-11-14 04:02:02

Name:HealthAliciousNessSubject:RE: Effect of drying on Vit C content of chilies

Hi Khalil, thanks for your question. Cooking or drying foods does cause them to lose vitamin C. This is because vitamin C is sensitive to heat. Experiments show that the higher the temperature the more vitamin C will be lost.Posted on

2012-11-14 23:42:28

Name:TonySubject:Kakadu plum

Kakadu plum is the absolute highest vitamin c source in the world, it can have 12,000mg of vitamin c per 100g.

2nd highest is camu camu.Posted on

2012-11-20 08:51:09

Name:KellySubject:Tea and Vitamin C

Certain teas are pretty high in vitamin C too, mostly the green, white, and chamomile teas. They're the main antioxidants in the beverage, I believe.Posted on

2013-02-04 20:09:53

Name:HealthAliciousNessSubject:RE: Tea and Vitamin C

Hi Kelly, thanks for your question. The amount of vitamin C in tea depends on if it has been dried and how it has been stored. Heat and cooking causes vitamin C to decompose. As such, dried tea is unlikely to contain much vitamin C, adding it to hot water further hurts the vitamin C content. Looking at the nutrition facts for brewed chamomile tea, there is no vitamin C content.

Despite these facts, vitamin C is water soluble, and can be obtained in teas made from fresh herbs or leaves. For example, a tea made from fresh rose hips is likely to be a good source of vitamin C. The bottom line is that vitamin C can only really be obtained using fresh ingredients.

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2013-02-04 23:11:49

Name:AnonymousSubject:Sea buckthorn berries

Sea buckthorn berries contain around 600-800 mg of Vitamin C /100 gram.Posted on

2013-08-24 06:31:09

Name:MikaLocation:AzerbaijanSubject:Lemon?

Why lemon is not mentioned here?Posted on

2013-09-27 05:26:15

Name:HealthAliciousNessSubject:RE: Lemon

Hi Mika, thanks for your question. Lemon provides 53mg (88% DV) of vitamin C per 100 grams, 31mg (51% DV), and 3.7mg (6% DV) in a lemon wedge. While most people only consume a lemon wedge or less a day, lemon is still a pretty good source, and will be added to the extended list. Thanks for the suggestion, Here are the complete nutrition facts for lemon.Posted on

2013-09-28 00:06:30

Name:VickyLocation:Nova Scotia, CanadaSubject:Oranges So Low?

Hey. I was expecting the oranges to be much higher in the ranking here. But I was very happy to see the strawberries sneaking in the top 10. I have thyroid problems and have been told to up my vitamin C intake. This list is awesome and a huge help. Thanks a bunch :)Posted on

2013-10-16 08:25:58

Name:Not2coolLocation:Goldcoast Australia Subject:Too much vitamin C

Apparently only a certain amount of vc can be absorbed per day. Can too much vc ever be a disadvantage for a person with no health issues? Btw, I find your answers and links very professional. Thanks for all your info.Posted on

2013-10-26 08:12:33

Name:HealthAliciousNessSubject:RE: Too much vitamin C

Hi Not2cool, thanks for your kind comment and question. It is true that excess vitamin C is filtered out by the kidneys and excreted in urine, so the body does a good job of regulating absorption. There are no health risks of taking excess vitamin C that have been confirmed in rigorous scientific study. lists some possible problems such as gastrointestinal disturbances, kidney stones, and even heart disease. The Linus Pauling Institute lists even more with cancer included in addition to atherosclerosis, and kidney stones. They note however, that none of these health risks have been proven. Linus Pauling, who won the Nobel prize in chemistry, famously advocated taking a lot of vitamin C, believing in its health benefits.Posted on

2013-10-27 05:28:38

Name:Ghaji BadawiLocation:NigeriaSubject:Tomatoes and getting enough vitamin C

Here in northern Nigeria, we have different fruits and vegetables in seasons. For example, between October and January, we have tomatoes, chilli, peppers, lemon, lime, pawpaw, pineapples and several other fruits and vegetables. In March- June you hardly get any if those items, but we will have mangoes, coconuts, pomegranates, and different variety of fruits and vegetables. We eat whatever is in season and they are very affordable too. One thing I want to know is how we can eat chillies and peppers in enough quantity to give us our daily requirements of vc. Remember they can be extremely hot even for an African palate. Posted on

2013-12-09 17:21:08

Name:HealthAliciousNessSubject:RE: Tomatoes and getting enough vitamin C

Hi Ghaji, thanks for your question. You don't have to get all your vitamin C from chillies and peppers, they are simply listed as the food most dense in vitamin C by weight. If you eat plenty of fruits and vegetables each day, you will get your daily requirement of vitamin C. Hope that helps and answers your question.Posted on

2013-12-09 21:51:34

Name:Annitta HearleLocation:Qld AustraliaSubject:Vegetables, vitamin C, and Interstitial Cystitis

What vegetables (and fruit) would be suitable for sufferers of interstitial cystitis. Many fruits containing high levels of Vit C are not suitable. I wish to know which vegetables are suitable.Posted on

2014-01-31 19:27:09

Name:HealthAliciousNessSubject:RE: Vegetables, vitamin C, and Interstitial Cystitis

Hi Annitta, thanks for your question. Not sure what will exactly work for interstitial cystitis, but here is a list of 700 vegetables ranked lowest in vitamin C, and 250 fruits low in vitamin C. Please also note that cooking destroys vitamin C, and generally lowers the vitamin C content in food. So cooked vegetables will have less vitamin C than fresh. With canned products and juices, check the label, as vitamin C in the form of "ascorbic acid" is often added in to preserve freshness of the product.Posted on

2014-01-31 21:01:51