Vitamin C Content of Foods
(151 - 160)
1 mg
(per 4 g edible portion)
Watercress (stems and leaves, raw)
7 mg
(per 28 g edible portion)
Asatsuki (leaves, raw)
7 mg
(per 25 g edible portion)
Japanese chestnut (boiled)
1 mg
(per 3 g edible portion)
Ma-konbu (dried)
55 mg
(per 400 g edible portion)
Melon (open culture, raw)
50 mg
(per 285 g edible portion)
Chinese quinces (raw)
19 mg
(per 80 g edible portion)
Yard bean (immature pods, raw)
5 mg
(per 20 g edible portion)
Chinese cabbage (kim chee)
33 mg
(per 160 g edible portion)
Qing gin cai (leaves, raw)
59 mg
(per 260 g edible portion)
Osaka-shirona (leaves, boiled)
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