Vitamin C Content of Foods
(161 - 170)
22 mg
(per 100 g edible portion)
Hana-nira (scape and flower bud, raw)
4 mg
(per 25 g edible portion)
Broad bean (immature beans, raw)
2 mg
(per 10 g edible portion)
Green pea (frozen)
9 mg
(per 40 g edible portion)
Ashitaba (stems and leaves, boiled)
2 mg
(per 9 g edible portion)
Ginkgo nut (raw)
50 mg
(per 240 g edible portion)
Sweet potatoe (tuberous root, baked)
33 mg
(per 150 g edible portion)
Valencia (fruit juices, straight fruit juice)
6 mg
(per 30 g edible portion)
Ha-ninjin (leaves, raw)
13 mg
(per 60 g edible portion)
Shandong cai (leaves, boiled)
63 mg
(per 285 g edible portion)
Cucumber, Pickle (nukamiso-zuke)
<
1
…
17
…
141
>
