Which Citrus Fruit Has the Highest Vitamin C?

December 14, 2025 •

4 min read

While oranges are famously associated with vitamin C, a lesser-known tropical fruit, the Indian gooseberry (amla), is reported to contain a much higher concentration based on a specific study. This article reveals which citrus fruit truly holds the record and puts the numbers in perspective by comparing it to other potent, non-citrus sources.

Quick Summary

This guide reveals the citrus fruit with the most vitamin C, comparing its nutritional value to common options like oranges, lemons, and grapefruit. It also details how other potent, non-citrus sources stack up and offers insights into maximizing your intake for overall health.

Key Points

Amla is a Top Citrus Contender: The Indian gooseberry, or amla, has been documented to contain higher vitamin C concentrations than more common citrus fruits like oranges and lemons.
Non-Citrus Fruits Hold the Highest Records: Superfruits such as camu camu and acerola cherries contain exponentially more vitamin C than any citrus fruit, though they are often sold as powders due to their perishable nature.
Common Citrus is Still a Great Source: Oranges, lemons, and grapefruits remain excellent, everyday sources of vitamin C, providing substantial amounts for daily needs.
Vitamin C Offers Key Health Benefits: This essential nutrient is vital for immune function, collagen synthesis, and improved iron absorption, playing a protective role against oxidative stress.
Eat Raw to Preserve Vitamin C: Because vitamin C is sensitive to heat and light, eating fresh, raw fruits and vegetables is the best way to maximize your intake.

The Highest-Rated Citrus Contender: Amla

When looking at a broader range of citrus and citrus-like fruits, the Indian gooseberry (amla) stands out. In a study comparing the Vitamin-C content of four citrus fruits, amla (Emblica officinalis) was found to have the highest value, reporting 178mg per 100ml of juice. However, amla is a less common fruit for most people than the standard oranges and lemons. Its high ascorbic acid content solidifies its place as a top-tier citrus source, though availability may be limited in some regions.

The Real Vitamin C Powerhouses: Non-Citrus Fruits

For a complete picture, it is important to understand that several non-citrus fruits dwarf the vitamin C content of even the most potent citrus options. These "superfruits" are often sold as powders or supplements due to their sour taste or delicate nature.

Camu Camu

This berry from the Amazon rainforest is arguably the world's richest known source of natural vitamin C. Fresh camu camu can contain between 2,000 to 3,000 mg of vitamin C per 100g, which is approximately 40 to 60 times more than an orange. It is typically consumed as a powder due to its intense tartness.

Acerola Cherries

Also known as the Barbados cherry, acerola contains a remarkably high amount of ascorbic acid, with some estimates reporting between 1,500 and 4,500 mg per 100g, depending on ripeness. The vitamin C content is highest when the fruit is green and decreases as it ripens to a bright red. These fruits are highly perishable, which is why they are often processed into powders or supplements.

Guava

This tropical fruit is another fantastic source, with a single guava containing a higher vitamin C concentration than a typical lemon or orange. Some sources report approximately 228 mg per 100g. Guava can be eaten raw, added to salads, or processed into juices and purees.

A Closer Look at Common Citrus

While they may not hold the title for the absolute highest vitamin C, common citrus fruits like oranges, lemons, and grapefruits are still excellent and widely available sources. For example, a medium orange provides about 70 mg of vitamin C, nearly meeting the recommended daily intake for many adults. The vitamin C content in these fruits can vary based on ripeness, variety, and storage conditions.

Per 100g Vitamin C Comparison

To highlight the differences between fruits, here is a comparison of vitamin C content per 100 grams, based on various nutritional data.


Fruit (per 100g)	Vitamin C (mg)	Type
Camu Camu	~2,000–3,000 (Fresh)	Non-Citrus
Acerola Cherry	~1,500–4,500 (Fresh)	Non-Citrus
Guava	228.3	Non-Citrus
Amla (Indian Gooseberry)	178 (per 100ml juice)	Citrus
Kiwi	92.7	Non-Citrus
Orange	~59	Citrus
Lemon	~53	Citrus
Grapefruit	31.2	Citrus

Essential Benefits of Ascorbic Acid

Vitamin C, or ascorbic acid, is a water-soluble vitamin that plays a vital role in several bodily functions. Your body cannot produce it on its own, so it must be obtained from your diet.

Immune System Support: It is a powerful antioxidant that helps protect cells from free radical damage and strengthens immune defenses.
Collagen Production: Vitamin C is crucial for the synthesis of collagen, a protein necessary for healthy skin, blood vessels, bones, and cartilage.
Iron Absorption: It significantly enhances the absorption of non-heme iron, the type of iron found in plant-based foods.
Antioxidant Properties: As an antioxidant, it helps combat oxidative stress, which is linked to chronic diseases like heart disease.

How to Maximize Your Vitamin C Intake

To ensure you are getting enough vitamin C from your diet, consider these tips:

Eat Raw: As vitamin C is sensitive to heat, consuming fruits and vegetables raw is the best way to preserve the nutrient. Long storage can also reduce its content.
Choose Fresh and Whole Foods: Incorporate a wide variety of fresh, whole fruits and vegetables into your diet, not just citrus.
Include Non-Citrus Options: Don't overlook other great sources like kiwi, bell peppers, broccoli, and strawberries. Red bell peppers, for example, have more vitamin C than oranges.
Use Juices and Powders Wisely: While juices can be a source, fresh fruits are typically better. For potent sources like camu camu or acerola, powders are a common and effective way to supplement.
Don't Overdo Supplements: Most healthy adults can get sufficient vitamin C from food. High doses from supplements can lead to digestive issues, so consult a doctor before starting a regimen.

Conclusion: More Than Just Oranges

While the orange is the most famous vitamin C-rich fruit, it is not the ultimate source. The lesser-known Indian gooseberry (amla) may take the title for the highest among traditional citrus. However, other non-citrus fruits like the acerola cherry and camu camu contain incredibly higher amounts. The key takeaway is to embrace a diverse diet rich in a variety of fruits and vegetables, whether they are citrus or not, to get all the benefits this powerful antioxidant has to offer. For more information on vitamin C, consult resources like the National Institutes of Health.

Frequently Asked Questions

Among commonly available citrus fruits, the Indian gooseberry (amla) has been found to have a high concentration of vitamin C, but its availability is limited. For most consumers, oranges or lemons are the best widely available citrus options.

Yes, camu camu berries contain significantly more vitamin C than oranges. Estimates show camu camu can have up to 60 times the vitamin C of an orange, making it one of the richest natural sources available.

Acerola cherries are an exceptionally rich source of vitamin C, often sold as supplements due to their perishability. They can contain up to 4,500 mg per 100g, far surpassing most other fruits.

No, the vitamin C content varies among different types of citrus fruits, as well as factors like ripeness and variety. For example, lemons and oranges typically have different levels than grapefruit or amla.

Many non-citrus fruits are excellent sources of vitamin C, including guava, kiwi, strawberries, papaya, and mango.

Yes, cooking can reduce the vitamin C content in food because ascorbic acid is water-soluble and is destroyed by heat. Eating these foods raw helps preserve their vitamin C.

For most people, meeting nutritional needs through a varied and balanced diet that includes vitamin C-rich foods is recommended. Supplements can be useful if diet alone is insufficient, but food provides a wider array of beneficial nutrients.