Everyone knows that eating fruit can supplement vitamin C, and that's right! Fresh fruits are indeed the most important source of vitamin C, but who is the king of vitamin C? Kiwi? Orange? Or apple? The answer to this question is truly a matter of much debate.
Now, let me tell you, it's none of them. The fruit with the highest vitamin C content in its edible part is a small berry that many people may have never heard of—the Rosa roxburghii. It contains 2585 milligrams of vitamin C per 100 grams of edible part. Rosa roxburghii is a specialty of the Yunnan-Guizhou Plateau, and people in the north rarely get to eat the fresh fruit. However, sometimes they can consume processed Rosa roxburghii juice, dried fruit, or drink Rosa roxburghii wine.
At this point, you might say that Rosa roxburghii is too niche, and among the commonly eaten "common fruits," kiwi must have the highest vitamin C content! You're wrong again. Among the "common fruits," kiwi can't compare to fresh jujubes! Fresh jujubes (including winter jujubes) contain 243 milligrams of vitamin C per 100 grams of edible part, whereas Chinese kiwis only contain 62 milligrams per 100 grams. Even the New Zealand-imported "kiwifruit," with 187 milligrams per 100 grams, is still nearly 60 milligrams less than fresh jujubes.
So, does that mean kiwi can only get the bronze medal in the vitamin C content competition among fruits? Unfortunately, not yet. There's another fruit we often hear of but rarely eat—the sour jujube, which has an even higher vitamin C content than fresh jujubes at 900 milligrams per 100 grams of edible part.
The final top three on the podium are Rosa roxburghii, sour jujube, and fresh jujube.