The amount of Foods that contain 39 mg of Vitamin C (11 - 20)

• 

  209 mg

  (per 155 g edible portion)

  Yellow sweet pepper (fruit, raw)
  × 0.2
• 

  234 mg

  (per 180 g edible portion)

  Turnip rape (flower buds and stems, raw)
  × 0.2
• 

  6 mg

  (per 5 g edible portion)

  Ginger (paste)
  × 6.5
• 

  180 mg

  (per 150 g edible portion)

  Acerola (10% fruit juice beverage)
  × 0.2
• 

  174 mg

  (per 290 g edible portion)

  Broccoli (inflorescence, raw)
  × 0.2
• 

  27 mg

  (per 25 g edible portion)

  Parsley (leaves, raw)
  × 1.4
• 

  46 mg

  (per 42 g edible portion)

  Red pepper (fruit, raw)
  × 0.8
• 

  6 mg

  (per 5 g edible portion)

  Gyokuro (tea)
  × 6.5
• 

  13 mg

  (per 40 g edible portion)

  Sudachi (peel, raw)
  × 3
• 

  59 mg

  (per 54 g edible portion)

  Brussels sprout (head, boiled)
  × 0.7