Vitamin C Content of Foods
(191 - 200)
29 mg
(per 150 g edible portion)
Gyokuro (infusion)
2 mg
(per 10 g edible portion)
Kezuri-konbu
29 mg
(per 150 g edible portion)
Grapefruit (fruit juices, 50% fruit juice beverage)
29 mg
(per 150 g edible portion)
Guava (fruit juices, 20% fruit juice beverage, nectar)
45 mg
(per 250 g edible portion)
Spinach (leaves, boiled)
375 mg
(per 2100 g edible portion)
Chinese cabbage (head, raw)
18 mg
(per 100 g edible portion)
Chinese chive (leaves, raw)
28 mg
(per 150 g edible portion)
Garland chrysanthemum (leaves, raw)
38 mg
(per 200 g edible portion)
Kyona (leaves, boiled)
25 mg
(per 130 g edible portion)
Turnip, Pickle (salted pickles, root with skin)
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