The richest sources of vitamin C are sweet peppers, black currants, broccoli, Brussel sprouts, kale, and turnip greens.
Moderate sources are citrus fruits, cabbage, cauliflower, beet greens, spinach and watercress.
Good sources include tomatoes, potatoes, onions and peas. Cooking does decrease the content of vitamin C in foods, but the extent of this has been overplayed in many media reports. The longer time and more water used contribute to larger decreases. Cooked foods are a significant source of vitamin C in the typical diet, but many in the list above can be enjoyed raw. Misconceptions about food sources of vitamin C have a long history.