Although oranges are the most iconic source, many of the most concentrated vitamin C options are vegetables. Red bell peppers, broccoli, Brussels sprouts, parsley, kiwifruit, strawberries, citrus fruits, and tomatoes are common examples. Vitamin C is sensitive to heat and prolonged storage, so fresher produce, shorter cooking times, and avoiding long soaking in water can help preserve it.\n\nPeople often ask, “Which plant has the most vitamin C?” Practically, there is no single “best” item for everyone—what matters is choosing high-vitamin-C foods you can eat consistently. Adding generous parsley to salads, snacking on kiwi or strawberries, and including peppers or broccoli in meals can meaningfully support daily targets.\n\nNuts are generally poor sources of vitamin C; vitamin C is primarily abundant in fresh fruits and vegetables. For peppers, red varieties often rank high. In summary, the best strategy is a daily, colorful produce pattern: 2–3 servings of vegetables plus about 2 servings of fruit, emphasizing variety.