Vitamin C Content of Foods
(301 - 310)
11 mg
(per 140 g edible portion)
Lily bulb (bulb, raw)
1 mg
(per 10 g edible portion)
Mukago (raw)
13 mg
(per 140 g edible portion)
Chayote (salted pickles)
3 mg
(per 30 g edible portion)
Young sweet corn (young ear, raw)
108 mg
(per 1200 g edible portion)
Daikon, Japanese radish (root without skin, boiled)
108 mg
(per 1200 g edible portion)
Daikon, Japanese radish (root with skin, boiled)
3 mg
(per 33 g edible portion)
Sweet potatoe (mushikiriboshi)
19 mg
(per 280 g edible portion)
Peach (raw)
12 mg
(per 150 g edible portion)
Grapefruit (fruit juices, 20% fruit juice beverage)
11 mg
(per 140 g edible portion)
Lily bulb (bulb, boiled)
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