• Kiwifruit is a great source of vitamin C.kiwi b image by Aussiebloke from Fotolia.com
  
  Also known as ascorbic acid, vitamin C is an important nutrient and antioxidant. It helps in the absorption of iron from vegetables and helps maintain bones, muscle, teeth and the immune system, according to the Department of Human Nutrition at Kansas State University. Vitamin C is found in a large variety of fruits and vegetables, however, the best sources contain at least 10 percent of the U.S. Adequate Intake (AI) per serving. The U.S. AI is 75 milligrams for women and 90 milligrams for men per day.
  
  

Guava

• Raw guava is one of the best sources of vitamin C. Grown on small trees in humid and dry climates, the fruit is generally seeded, sliced and served in desserts or salads. One medium guava contains 165 milligrams of vitamin C, according to the Department of Human Nutrition at Ohio State University.
  
  

Kiwifruit

• The edible berry of Actinidia Deliciosa, the kiwifruit is packed with essential nutrients and vitamins, including vitamin C. According to the United States Department of Agriculture, when eaten fresh and raw, a 100 gram serving of kiwifruit offers 92.7 milligrams of vitamin C.
  
  

Red Bell Peppers

• A species of capsicum annuum, red bell peppers offer the most vitamin C when eaten raw. A half-cup of red bell pepper provides 95 milligrams of vitamin C. It is best to consume red bell peppers in July, August and September when they are freshest and therefore offer the highest levels of vitamins and nutrients.
  
  

Papaya

• Grown in tropical and subtropical countries, papaya is juicy and mildly sweet. Rich in a variety of vitamins, one medium papaya contains 95 milligrams of vitamin C, states Ohio State University.
  
  

Broccoli

• When it comes to vitamin C content, broccoli offers more when steamed or boiled. A half-cup of cooked broccoli has 60 milligrams of vitamin C. There are three commonly grown varieties of broccoli, however, all of them offer similar amounts of vitamin C.
  
  

Oranges

• Although oranges and orange juice are often considered one of the greatest sources of vitamin C, the majority of the fruit's vitamin C is found in the peel, which is generally not consumed. One medium orange yields 60 milligrams of vitamin C, whereas the peel offers 136 milligrams, according to the United States Department of Agriculture.