The fruit containing the most vitamin C is papaya, with a whopping 168.08 milligrams for one medium fruit. Strawberries, pineapples, oranges, kiwi and cantaloupe also top the list. Some examples of very good sources are sweet potato and blueberries, while good sources are leeks, apricots and celery.
Vitamin C fruits and vegetables are packed with antioxidant properties that help the body destroy damaging free radicals that interrupt DNA duplication and maintenance. Antioxidants help flush these radicals from the body. The eye lens and bloodstream cholesterol are two areas that vitamin C helps protect. In addition, the intake of sufficient vitamin C enables better absorption of iron.
