Acerola and Other Vitamin C‑Rich Foods Outrank Red Pepper

Red pepper is often cited as a top source of vitamin C, providing about 191 mg per cup. However, six other foods contain substantially higher amounts. Acerola (Barbados cherry) delivers roughly 1,650 mg per cup, making it one of the richest natural sources. Rosehip (šipurak) supplies about 541 mg, while guava offers around 376 mg. Green chili peppers provide approximately 364 mg, and blackcurrant (crna ribizla) contains about 203 mg per cup. The sixth item, komatsuna (Japanese mustard spinach), also contributes vitamin C along with fiber, folate, potassium and calcium. Nutrition experts stress that vitamin C is essential for immune function, collagen production, iron absorption and antioxidant protection, and recommend obtaining it through a varied diet that includes these foods.

These foods are highlighted for their high vitamin C content and additional nutrients that support heart health, skin health, and overall wellbeing.