Tomato: Vitamin C per Cup - 55mg (61% DV)

Tomato has become a popular and widely eaten food in the United States over the previous half-century. Tomatoes are only second to potatoes in terms of production in the United States.

Folate, vitamin C, and potassium are abundant in tomatoes and tomato products. Carotenoids are the phytonutrients that are most plentiful in tomatoes. Vitamin E, trace elements, flavonoids, phytosterols, and numerous water-soluble vitamins are among the additional health-promoting components found in tomatoes. If you eat a medium tomato uncooked, you'll get roughly 20 milligrams of vitamin C. When tomatoes are cooked, their vitamin C content decreases. However, lycopene, an antioxidant, increases. To get the full benefits, take fresh tomatoes on a sandwich for lunch and cooked tomato sauce on pasta for dinner.