Vitamin C Content of Foods
(341 - 350)
2 mg
(per 30 g edible portion)
Chum salmon (ikura)
9 mg
(per 150 g edible portion)
Pineapple (fruit juices, straight fruit juice)
26 mg
(per 430 g edible portion)
Kintoki (root with skin, boiled)
13 mg
(per 300 g edible portion)
Eggplant Western type (fruit, raw)
17 mg
(per 350 g edible portion)
Red chicory (leaves, raw)
9 mg
(per 150 g edible portion)
Tomatoes Canned products (juice)
6 mg
(per 175 g edible portion)
Sweet corn (immature kernels on cob, frozen)
10 mg
(per 240 g edible portion)
Sweet corn (immature kernels, boiled)
1 mg
(per 15 g edible portion)
Kidney bean, Sayaingen (immature pods, boiled)
52 mg
(per 955 g edible portion)
Chinese yam, Nagaimo (tuberous root, raw)
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