“Foods with a high Vitamin C content include sea buckthorn berries, black currants, citrus fruits, peppers, potatoes, cabbage, spinach and tomatoes.
However, the vitamin C content of natural foods also depends on the time of harvest, transport, duration of and type of storage, but also on the preparation (fruit and vegetables should only be washed briefly, vegetables only steamed briefly to minimise vitamin losses).
Acerola and Camu Camu are among the plants with the highest vitamin C content.”