The fruit with the highest vitamin C content is a small berry that many people may not have heard of-Rosa roxburghii. The content of vitamin C per100g edible part is 2585mg. Rosa roxburghii is a specialty of Yunnan-Guizhou Plateau. Northerners seldom eat fresh fruit, but sometimes they can eat fruit juice, dried fruit or drink Rosa roxburghii wine.
The content of vitamin C per 100g edible part of jujube is higher than that of fresh jujube, which is 900 mg.
The vitamin C content of fresh jujube (including winter jujube) per 100g edible part is 243mg.
The top three on the podium are Rosa roxburghii, Jujube and Jujube.