Vitamin C Content of Foods
(331 - 340)
12 mg
(per 180 g edible portion)
Red onion (bulb, raw)
5 mg
(per 120 g edible portion)
Celery (petiole, raw)
4 mg
(per 60 g edible portion)
Qin cai (stems and leaves, boiled)
2 mg
(per 30 g edible portion)
Okra (pods, boiled)
10 mg
(per 162 g edible portion)
Endive (leaves, raw)
11 mg
(per 190 g edible portion)
Chinese yam, Ichoimo (tuberous root, raw)
16 mg
(per 285 g edible portion)
Yatsugashira (corm, raw)
3 mg
(per 50 g edible portion)
Chio tzu (frozen)
9 mg
(per 150 g edible portion)
Sencha (infusion)
1 mg
(per 10 g edible portion)
Cattle, Offal (large intestine, raw)
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