What fruit has the most vitamin C?
The Kakadu plum from Australia has the highest vitamin C content of any known fruit. Among common fruits, guavas, kiwis, strawberries and oranges are excellent sources.
The Kakadu plum, also called the gubinge or billygoat plum, grows in northern Australia and has been eaten by Aboriginal Australians for thousands of years. It can contain up to about 100 times more vitamin C per gram than oranges. The acerola cherry, from the Caribbean and Central America, is another fruit packed with vitamin C.
In supermarkets, guava is one of the best choices, with more than twice the vitamin C of an orange. Kiwifruit, strawberries, papaya, pineapple and citrus fruits are also rich sources. Some vegetables, like red bell peppers and broccoli, contain more vitamin C than oranges.
Why it matters
Vitamin C helps the body make collagen, heal wounds, absorb iron and support the immune system. The human body cannot make or store large amounts of it, so it is important to eat foods containing it regularly. Eating fruits raw is best, because heat destroys some vitamin C.
Did You Know?
Oranges became famous for vitamin C partly because citrus fruits were used to prevent scurvy among sailors in the 1700s and 1800s.