Beyond Oranges: Other Foods Can Deliver More Vitamin C

Oranges may be the first food that comes to mind when people think of vitamin C, but they are far from the only option. A varied plate can provide plenty of the nutrient through other fruits and vegetables.

Some alternatives can even contain more vitamin C than oranges when compared by equal weight. That distinction matters: comparing a whole fruit with a serving of vegetables does not necessarily offer a like-for-like picture.

Peppers, guava and kiwifruit are among the foods that can outpace oranges in such comparisons. Their vitamin C content varies by variety and freshness, so no single ranking tells the whole story.

Broccoli and strawberries also offer ways to add vitamin C to everyday meals. Including a mix of produce can make getting the nutrient less dependent on one fruit or a daily glass of juice.

Preparation matters, too. Vitamin C is sensitive to heat and can be lost into cooking water, making raw produce, where appropriate, or brief cooking useful options. The practical takeaway is variety—not a need to give up oranges.