10. Parsley – 166 mg vitamin C per 100g Parsley is widely used in European, Middle Eastern, and American cuisine. Curly leaf parsley is often used as a garnish. In central Europe, eastern Europe, and southern Europe, as well as in western Asia, many dishes are served with fresh green chopped parsley sprinkled on top. Parsley is a source of flavonoids and antioxidants, especially luteolin, apigenin, folic acid, vitamin K, vitamin C, and vitamin A. 9. Blackcurrant – 189 mg Vitamin C per 100g Blackcurrant is native to temperate parts of central and northern Europe and northern Asia where it prefers damp fertile soils and is widely cultivated both commercially and domestically. Blackcurrants can be eaten raw but are usually cooked in a […]
