Vitamin C Content of Foods
(31 - 40)
27 mg
(per 35 g edible portion)
Walleye pollack (karashi-mentaiko)
19 mg
(per 30 g edible portion)
Green sweet pepper (fruit, raw)
129 mg
(per 200 g edible portion)
Bitter gourd (fruit, raw)
42 mg
(per 80 g edible portion)
Wasabi (rhizome, raw)
150 mg
(per 200 g edible portion)
Bitter gourd (fruit, sauted)
136 mg
(per 230 g edible portion)
Domiao (stems and leaves, raw)
120 mg
(per 220 g edible portion)
Horseradish (rhizome, raw)
166 mg
(per 260 g edible portion)
Kaki, Japanese persimmon (nonastringent, raw)
53 mg
(per 90 g edible portion)
Kiwifruit (raw)
127 mg
(per 200 g edible portion)
Takana, broad leaf mustard (leaves, raw)
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