Vitamin C Content of Foods
(11 - 20)
209 mg
(per 155 g edible portion)
Yellow sweet pepper (fruit, raw)
234 mg
(per 180 g edible portion)
Turnip rape (flower buds and stems, raw)
6 mg
(per 5 g edible portion)
Ginger (paste)
180 mg
(per 150 g edible portion)
Acerola (10% fruit juice beverage)
174 mg
(per 290 g edible portion)
Broccoli (inflorescence, raw)
27 mg
(per 25 g edible portion)
Parsley (leaves, raw)
46 mg
(per 42 g edible portion)
Red pepper (fruit, raw)
6 mg
(per 5 g edible portion)
Gyokuro (tea)
13 mg
(per 40 g edible portion)
Sudachi (peel, raw)
59 mg
(per 54 g edible portion)
Brussels sprout (head, boiled)
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