Parroting the popular mantra 'An apple a day keeps the doctor away', society has clung to the idea that the path to Vitamin C heaven is paved with citrus fruits. It's high time we set the record straight - you'll probably stumble and fall after slipping on an orange peel. In a refreshing, plot twist from Mother Nature, our beloved vegetables offer a powerhouse of the essential nutrient, with servings surprisingly surpassing that of oranges!

Look beyond the glossy allure of the citrus section and join us as we count down some of the most promising Vitamin C rich contenders that live quietly in the aisles of your local produce market.

Bell peppers, the rebellious breakout stars, rank first in our vitamin C chartbuster. Sacrifice 3.5 oz of raw red bell pepper on the altar of health, and you'll be rewarded with 142 mg of vitamin C, outstripping the daily requirement for both men and women. Green bell peppers, distant cousins of their red counterparts (they're underripe versions of the latter), clock in at a commendable 99.5 mg for the same serving size – and they get sweeter as they ripen!

Broccoli, besides harmonizing with melted cheese remarkably well, mounts a strong Vitamin C offensive. A 3.5 oz servicing offers a delightful 91 mg punch of the nutrient. This broccoli bonus also features supporting actors like fiber, calcium, potassium, and iron, creating a nutritional ensemble worthy of an Oscar.

Steamed or baked white potatoes aren't just comfort food - they pack around 21.8 mg of vitamin C. Stepping it up a notch are sweet potatoes, raising the bar to 35.3 mg while also flirting with Vitamin A.

Don't let the tomato's identity crisis (fruit? vegetable?) distract you from its Vitamin C goodness. A humble cup of grape tomatoes offers a generous 41.3 mg, making your salad bowl both brighter and healthier.

Brussels sprouts, the underdog of our vegetable symphony, arguably boasts the best Vitamin C credentials - jagged edges, miniature cabbage appearance and all. Raw and unassuming, a 3.5-ounce serving of this much-maligned veggie will net you a whopping 143 mg of Vitamin C.

It stands to reason, notably for the cooking enthusiasts among us, that heat cosplaying as your culinary ally, is Vitamin C's nemesis. It can strip our vegetable heroes of a large chunk of their Vitamin C armor, leaving them diminished. Gentle cooking methods such as steaming or microwaving are the least likely to deprive you of your nutrient payload.

Evolving from their often disheartening role as the dreaded side dish, vegetables emerge as valiant defenders in the fight for Vitamin C supremacy, ready to overthrow the monopoly of the citrus empire. It's time to reevaluate the powerhouses of our plates and let the veggies shine in their vitamin-packed glory.