Vitamin C Content of Foods
(311 - 320)
4 mg
(per 50 g edible portion)
Mung bean sprout (raw)
4 mg
(per 50 g edible portion)
Kiri-mitsuba (leaves, raw)
34 mg
(per 430 g edible portion)
Kintoki (root without skin, boiled)
28 mg
(per 430 g edible portion)
Kintoki (root without skin, raw)
29 mg
(per 430 g edible portion)
Kintoki (root with skin, raw)
2 mg
(per 20 g edible portion)
Eggplant Pickle (nukamiso-zuke)
10 mg
(per 240 g edible portion)
Sweet corn (immature kernels, raw)
15 mg
(per 200 g edible portion)
Onion (bulb, raw)
22 mg
(per 275 g edible portion)
Bamboo shoot (shoots, boiled)
35 mg
(per 580 g edible portion)
Oriental pickling melon (fruit, raw)
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