Vitamin C Content of Foods
(371 - 380)
8 mg
(per 150 g edible portion)
Garland chrysanthemum (leaves, boiled)
0 mg
(per 2 g edible portion)
Perilla (seeds, raw)
-
(per 5 g edible portion)
Chrysanthemum (petals, boiled)
6 mg
(per 173 g edible portion)
Yama-udo (stem, raw)
18 mg
(per 400 g edible portion)
Chinese yam, Yamatoimo (tuberous root, raw)
1 mg
(per 10 g edible portion)
Potatoe (dehydrated mashed potato)
14 mg
(per 285 g edible portion)
Yatsugashira (corm, boiled)
1 mg
(per 20 g edible portion)
Satoimo (corm, frozen)
3 mg
(per 58 g edible portion)
Satoimo (corm, boiled)
-
(per 5 g edible portion)
Kamairi-cha (infusion)
<
1
…
38
…
141
>
