Fruits with the most vitamin C

Gubinge, or kakadu, or murunga (Terminalia ferdinandiana), has exceptional amounts of vitamin C, ranging from 2,300 to 3,150 mg per 100 g, compared to ~53 mg in oranges. Camu-camu (Myrciaria dubia) is similar to kakadu, with levels typically ranging from 1,600 to 3,000 mg per 100 g of pulp, although in specific treatments or specimens, they can exceed 4,000-5,000 mg/100 g. Acerola (Malpighia emarginata or Malpighia glabra) is another food that also has a high amount of vitamin C, containing approximately 1,700 mg per 100 g. Rosehip (Rosa canina L.) has between 100 and 1,300 mg/100 g, depending on the species, origin, altitude, and ripening process, according to various studies. Blackcurrant, with approximately 181 mg/100 g, is high in antioxidants; Kiwi, whose most abundant type of vitamin C, SunGold, has approximately 161 mg per 100 g; Papaya, with approximately 60 mg per 100 g, is also rich in digestive enzymes; Strawberry, with approximately 59 mg/100 g, is an excellent source, especially raw...