The following chart is approximate and shows the relative abundance in different raw plant sources.[115][116] As some plants were analyzed fresh while others were dried (thus, artifactually increasing concentration of individual constituents like vitamin C), the data are subject to potential variation and difficulties for comparison. The amount is given in milligrams per 100 grams of fruit or vegetable and is a rounded average from multiple authoritative sources:
Reference 1:
Reference 2: Acerola, Seabuckthorn, Rose hip, Baobab, Guava (common, raw), Blackcurrant, Red pepper, Chili pepper (red), Parsley, Kiwifruit, Broccoli, Loganberry, Redcurrant, Brussels sprouts, Wolfberry (Goji), Persimmon (native, raw) and Cloudberry.
Source: http://en.wikipedia.org/wiki/Vitamin_C
Reference 2: Acerola, Seabuckthorn, Rose hip, Baobab, Guava (common, raw), Blackcurrant, Red pepper, Chili pepper (red), Parsley, Kiwifruit, Broccoli, Loganberry, Redcurrant, Brussels sprouts, Wolfberry (Goji), Persimmon (native, raw) and Cloudberry.
Source: http://en.wikipedia.org/wiki/Vitamin_C
