Fresh vegetables and fruits are high in vitamin C, such as peppers, mustard greens, strawberries, and oranges. Generally, leafy vegetables contain more vitamin C than root vegetables, and sour fruits contain more vitamin C than non-sour fruits. 1. Vegetables: such as spinach, leeks, tomatoes, kale and green and red, yellow chili peppers. The vitamin C content of kale is 76mg/100g; the content of chili pepper (red, small) is 144mg/100g. 2. Fruits: such as citrus, hawthorn, grapefruit, strawberries, oranges, lychees and so on. Among them, the vitamin C content of strawberry is 47mg/100g. In addition, wild vegetables and fruits, such as alfalfa, amaranth, prickly pear, sour dates, etc. are especially rich in vitamin C content. Animal foods such as liver, kidney, meat, fish, poultry, eggs and milk also contain vitamin C, but the content is small compared with vegetables and fruits.