Vitamin C and Calcium Content of Fruits and Vegetables

Data from United States Department of Agriculture, 1999

Each nutrient is based on 100 grams of the vegetable or fruit


A
B
C
D
E
F
G
H
I
J
K
L
M
N
O
P
Q
R
S
T
U
V
W
X
Y
Z

 

Vegetable or Fruit
All are fresh and raw
Vitamin C in milligrams (mg)
Calcium in milligrams (mg)
Apple with out skin
   4.40
4.40
Apricots
  10.00
14.00
Arugula lettuce
  15.00
160.00
Asparagus
 17.69
28.14
Balsam Pear Pod
(Also called Bitter Gourd)
13.20
21.00
Banana
   9.10
6.00
Basil
18.00
154.00
Beans, Snap
   16.30
37.00
Bean Sprout, Mung
  13.20
13.00
Bean Sprout, Kidney
  38.70
17.00
Bean Sprout, Navy
   18.80
15.00
Beet Greens
 30.00
119.00
Blackberries
   21.00
32.00
Blueberries
  13.00
6.00
Borage
  35.00
93.00
Broccoli
 
 
Flowerets
93.20
48.00
Stalks
93.20
48.00
Brussels Sprouts
85.00
42.00 
Cabbages:
   
Common, Domestic
51.00
47.00 
Red
57.00
51.00
Chinese, Celery
45.00
 105.00
Savoy
31.00
35.00
Pe-Tsai
27.00
77.00
Carrots
9.30
27.00 
Cauliflower
46.40
22.00 
Celery
   7.00
40.00 
Cherimoya
  9.00
23.00 
Cherries:
   
Acerola/West Indian
1677.60
12.00
Pitanga/Surinam
26.30
9.00
Sour
 10.00
16.00 
Sweet
    7.00
15.00 
Chicory Greens
24.00
100.00 
Collards
35.30
145.00 
Corn, Sweet, Yellow
 6.80
2.00 
Cranberries
 13.50
7.00 
Cress, Garden
69.00
81.00 
Cucumber with peel
 5.30
14.00 
Dandelion Greens
 35.00
187.00
Dock
 48.00
44.00 
Eggplant
   1.70
7.00 
Elderberries
 36.00
38.00 
Grapefruit
37.00
15.00 
Grapes
4.00
14.00 
Groundcherries/Poha/Gooseberries
11.00
9.00 
Guava
183.50
20.00 
Kale
120.00
135.00 
Kiwi Fruit
98.00
26.00 
Kohlrabi
62.00
24.00 
Kumquat
 37.40
44.00 
Leek
   12.00
59.00 
Lettuces:
   
Butterhead, Boston, Bibb
8.00
32.00 
Cos, Romaine, Dark Green Leaf
 24.00
36.00 
Iceberg, New York
3.90
19.00 
Loquat
1.00
16.00 
Mammy-Apple
14.00
11.00 
Mandarin Orange
(also Known as Tangerine)
30.80
14.00
Mango
 27.70
10.00 
Melons:
   
Cantaloupe
42.20
11.00 
Casaba
16.00
5.00 
Honeydew
 24.80
6.00 
Watermelon
9.60
8.00 
Mustard Greens
 70.00
103.00 
Nectarine
 5.40
5.00 
Okra
 21.10
81.00 
Onion
 6.40
20.00
Onions
(Spring, tops & bulb)
18.80
72.00
Orange
53.20
40.00 
Papaya
  61.80
24.00 
Parsley
133.00
138.00 
Parsnip
17.00
36.00 
Passionfruit, Purple
   30.00
12.00 
Peach
6.60
5.00 
Peas, Green
 40.00
25.00 
Pea Pods
60.00
43.00 
Pears:
   
Asian
    3.80
4.00 
European
 6.60
18.15 
Peppers:
   
Green Pepper/Bell/Sweet
  89.30
 9.00
Red Pepper/Bell/Sweet
190.00
 9.00
Yellow
183.50
11.00
Persimmon
66.00
27.00
Pineapple
15.40
7.00 
Plantain
18.40
3.00 
Plum
9.50
4.00 
Pomegranate
6.10
3.00 
Potato
19.70
7.00 
Pumpkin Leaves
11.00
39.00
Quince
15.00
11.00 
Raspberries
25.00
22.00 
**Rhubarb
 8.00
 86.00
**Spinach
28.10
99.00 
Spinach, Mustard
130.00
210.00
Squash, Summer
14.80
20.00 
Strawberries
56.70
14.00
Sweetpotato
22.70
22.00
Sweetpotato Leaves
11.00
37.00
Swiss Chard
30.00
51.00
Taro Leaves
52.00
107.00
#Tomato, Red
19.10
5.00
Turnip Greens
60.00
190.00
Watercress
43.00
120.00
Witloof
2.80
19.00
# Vitamin C values for tomatoes differ depending on variety and season.

** Contains oxalate acid which may contribute to the formation of bladder stones.


Vitamin C and Calcium Contents of Hays

Contents based on 100 gm of hay.

Type of Hay 
Vitamin C (mg)
Calcium (mg)
Alfalfa
0000
2200.00
Brome
0000
330.00
Orchard
0000
320.00
Sweet Clover
0000
1300.00
Timothy IM
0000
400.00
Timothy MB
0000
580.00
Wheat Straw
0000
160.00

Reference:
United States Department of Agriculture. (1998). Food Industry Red Book. "Nutrient Tables."
Washington, DC: US Government Printing Office