Ranking of fruits in terms of vitamin C content is as follows:

First place, fresh jujube, with a vitamin C content of 243mg/100g.

Second place, kiwi, with a vitamin C content of 62mg/100g.

Third place, hawthorn, with a vitamin C content of 53mg/100g.

Fourth place, ugly orange, Vitamin C content 50mg/100g.

Fifth place, strawberry, Vitamin C content 47mg/100g.

Sixth place, papaya, Vitamin C content 43mg/100g.

Seventh place, kumquat, Vitamin C content 35mg/100g.

Eighth place, orange, Vitamin C content 33mg/

Ninth place, grapefruit, Vitamin C content 23mg/100g.

Tenth place, lemon, Vitamin C content 22mg/100g.

Vitamin C, also known as Vitamin C, is a polyhydroxylated compound, and an essential water-soluble vitamin. Vitamin C has many important physiological functions, has an antioxidant effect, helps to maintain healthy skin and mucous membranes, helps to maintain healthy bones and gums, and also promotes the absorption of iron.

Appropriate intake of fruits and vegetables high in vitamin C is very important to ensure normal health. Especially in the fall and winter seasons, when the weather is drier and easier to catch a cold, supplementing vitamin C can strengthen the body's resistance.

Dates have the highest vitamin C content, but because dates also contain high levels of dietary fiber and pectin and other substances that are less easily digested and absorbed, they should be consumed in moderation; kiwis and papayas are also good vitamin C providers.

Strawberries are high in vitamin C but are more seasonal; citrus fruits (oranges, grapefruits, lemons, tangerines, mandarins) are generally high in vitamin C and contain sufficient water, making them easier to digest and absorb.

Apples, pears, bananas, raisins, pomegranates and other fruits contain less vitamin C. These fruits are not the main source of vitamin C and are not very helpful in replenishing the human body with a sufficient amount of vitamin C on a daily basis.