Vitamin C Content of Foods
(1351 - 1360)
0 mg
(per 20 g edible portion)
Mume, Japanese apricot (ume-zuke, pickles, seasoned)
0 mg
(per 100 g edible portion)
Fig (canned in heavy syrup)
0 mg
(per 30 g edible portion)
Bracken (young shoots, dried, raw)
0 mg
(per 30 g edible portion)
Bracken (young shoots, boiled)
0 mg
(per 12 g edible portion)
Scallion (pickles, sweetened)
0 mg
(per 410 g edible portion)
Japanese butterbur (petiole, boiled)
0 mg
(per 13 g edible portion)
Eggplant Pickle (shiba-zuke)
0 mg
(per 20 g edible portion)
Eggplant Pickle (koji-zuke)
0 mg
(per 5 g edible portion)
Bamboo shoot (shinachiku)
0 mg
(per 275 g edible portion)
Bamboo shoot (canned in water)
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