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Table 2
Main dietary sources of vitamin C, household population aged 1 or older, Canada excluding territories, 2004
| Rank | Food | Percentage of dietary vitamin C intake | ||
|---|---|---|---|---|
| % | 95% confidence interval | |||
| from | to | |||
| 1 | Fruit juice | 31.8 | 30.8 | 32.9 |
| 2 | Fruit drinks | 10.5 | 9.9 | 11.2 |
| 3 | Citrus fruits (orange, grapefruit, lemon, etc.) | 7.0 | 6.6 | 7.4 |
| 4 | Tomatoes | 5.8 | 5.5 | 6.0 |
| 5 | Broccoli | 5.1 | 4.7 | 5.6 |
| 6 | Red and green peppers | 4.8 | 4.5 | 5.2 |
| 7 | Potatoes | 3.5 | 3.2 | 3.7 |
| 8 | Melons (cantaloupe, honeydew melon, watermelon, etc.) | 2.8 | 2.3 | 3.4 |
| 9 | Strawberries | 2.6 | 2.3 | 2.8 |
| 10 | Lettuce and green leafy vegetables (spinach, mustard greens, etc.) | 1.9 | 1.7 | 2.1 |
| 11 | Other fruits (blueberries, dates, kiwis, fruit salad, dried fruit, etc.) | 1.9 | 1.6 | 2.1 |
| 12 | Other vegetables (cucumber, Brussels sprouts, beets, turnip, etc.) | 1.8 | 1.6 | 2.0 |
| 13 | Bananas | 1.8 | 1.7 | 1.9 |
| 14 | Tomato and vegetable juice | 1.7 | 1.4 | 2.0 |
| 15 | Potato chips | 1.7 | 1.5 | 1.8 |
| Source: 2004 Canadian Community Health Survey-Nutrition | ||||
