According to nutrition experts, several vegetables actually contain more vitamin C than a typical orange, which provides about 50 mg. Leading the list are red bell peppers (around 118 mg per cup), followed by cooked broccoli (102 mg), chili peppers (108 mg per half‑cup), raw kale (93 mg), kohlrabi (84 mg), Brussels sprouts (75 mg), and cooked spinach (60 mg), each offering extra benefits like fiber, vitamins A and K, antioxidants, and minerals that support immune, heart, bone, digestive, and skin health.
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