Vitamin C Content of Foods
(221 - 230)
2 mg
(per 10 g edible portion)
Green pea (boiled)
15 mg
(per 95 g edible portion)
Asparagus (shoots, boiled)
3 mg
(per 18 g edible portion)
Tomato paste
2 mg
(per 15 g edible portion)
Potato chip (regular)
5 mg
(per 30 g edible portion)
Cattle, Offal (small intestine, raw)
8 mg
(per 50 g edible portion)
Wakame (raw)
1 mg
(per 8 g edible portion)
Rishiri-konbu (dried)
10 mg
(per 64 g edible portion)
Satsuma mandarin (canned in light syrup, solids)
25 mg
(per 234 g edible portion)
Avocado (raw)
45 mg
(per 300 g edible portion)
Hiroshimana (salted pickles)
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