Dietary sources of vitamin C:
| NUTRIENT | FOODS | NUTRIENT CONTENT FOR 100g EDIBLE PORTION |
|---|---|---|
Vitamin-C(Ascorbic acid ) |
Goosberry (Emblica officinalis) | 252 mg |
| Guava(Psidium cattleyanum) | 222 mg | |
| Parsley (Petroselinum crispum) | 133 mg | |
| Agathi leaves (Sesbania grandiflora) | 121 mg | |
| Capsicum red,yellow,green(Capsicum annuum) | 120 mg | |
| Chillies, green (Capsicum annum) | 112 mg | |
| Drumstick leaves (Moringa oleifera) | 108 mg | |
| Ponnaganni (Alternanthera sessilis) | 103 mg | |
| Lemon, juice (Citrus limon) | 48.1 mg | |
| Cabbage, violet (Brassica oleracea var. capitata f. rubra) | 43.4 mg | |
Nutritive Value of Indian Foods-2012 & Indian Food Compositon Tables-2017, ICMR-National Institute of Nutrition,Hyderabad.