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Journal of Cancer, 8(8), 1330–1337

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Vitamin C Oranges – 1 large: 82 mg (over 100% DV) Red peppers – ½ cup chopped, raw: 95 mg (over 100% DV) Kale – 1 cup: 80 mg (134% DV) Brussels sprouts – ½ cup cooked: 48 mg (80% DV) Broccoli – ½ cup cooked: 51 mg (107% DV) Strawberries – ½ cup: 42 mg (70% DV) Grapefruit – ½ cup: 43 mg (71% DV) Guava – 1 fruit: 125 mg (over 100% DV) Kiwi – 1 piece: 64 mg (33% DV) Green peppers – ½ c chopped, raw: 60 mg (100% DV) Vitamin E Almonds – 1 oz: 7.3 mg (27% DV) Spinach – 1 bunch: 6.9 mg (26% DV) Sweet Potato – 1 Tbsp.: 4.2 mg (15% DV) Avocado – 1 whole: 2.7 mg (10% DV) Wheat germ – 1 ounce: 4.5 mg (17% DV) Sunflower seeds – 2 Tbsp.: 4.2 mg (15% DV Butternut squash -1 cup, cubed: 2 mg (7% DV Olive oil – 1 Tbsp.: 2 mg (7% DV)