Vitamin C Content of Foods
(261 - 270)
10 mg
(per 150 g edible portion)
Nebuka-negi (leaves, blanched, raw)
11 mg
(per 100 g edible portion)
Chinese chive (leaves, boiled)
112 mg
(per 1200 g edible portion)
Daikon, Japanese radish (root without skin, raw)
13 mg
(per 120 g edible portion)
Cucumber, Pickle (salted pickles)
-
(per 5 g edible portion)
Chrysanthemum (petals, raw)
49 mg
(per 640 g edible portion)
Spaghetti squash (fruit, raw)
3 mg
(per 30 g edible portion)
Okra (pods, raw)
2 mg
(per 20 g edible portion)
Asparagus (canned in brine)
6 mg
(per 265 g edible portion)
Artichoke (flower bud, boiled)
-
(per 2 g edible portion)
Onion powder
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