Vitamin C Content of Foods
(241 - 250)
6 mg
(per 40 g edible portion)
Natsumikan (canned in heavy syrup)
12 mg
(per 95 g edible portion)
Head lettuce, butter type (leaves, raw)
6 mg
(per 42 g edible portion)
Fukinoto (inflorescence, raw)
8 mg
(per 60 g edible portion)
Ta cai (leaves, boiled)
16 mg
(per 120 g edible portion)
Cucumber (fruit, raw)
3 mg
(per 25 g edible portion)
Ito-mitsuba (leaves, raw)
3 mg
(per 30 g edible portion)
Carambola (raw)
1 mg
(per 16 g edible portion)
Olive (pickles, green olives)
18 mg
(per 150 g edible portion)
Satsuma mandarin (fruit juices, juice with juice sacs)
1 mg
(per 12 g edible portion)
Radish (root, raw)
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