Vitamin C Content of Foods
(251 - 260)
1 mg
(per 10 g edible portion)
Daikon, Japanese radish, Pickle (hoshidaikon-zuke)
130 mg
(per 1200 g edible portion)
Daikon, Japanese radish (root with skin, raw)
1 mg
(per 10 g edible portion)
Jerusalem-artichoke (tuber, raw)
2 mg
(per 16 g edible portion)
Shiikuwasha (juice, fresh)
2 mg
(per 18 g edible portion)
Olive (pickles, stuffed olives)
3 mg
(per 30 g edible portion)
Bracken (young shoots, raw)
30 mg
(per 420 g edible portion)
Leek (bulb and leaves, raw)
3 mg
(per 25 g edible portion)
Tossa jute (stems and leaves, boiled)
5 mg
(per 50 g edible portion)
Black gram sprout (raw)
15 mg
(per 140 g edible portion)
Chayote (fruit, raw)
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