The amount of Foods that contain 40 mg of Vitamin C (301 - 310)

• 

  108 mg

  (per 1200 g edible portion)

  Daikon, Japanese radish (root without skin, boiled)
  × 0.4
• 

  108 mg

  (per 1200 g edible portion)

  Daikon, Japanese radish (root with skin, boiled)
  × 0.4
• 

  3 mg

  (per 33 g edible portion)

  Sweet potatoe (mushikiriboshi)
  × 13.3
• 

  19 mg

  (per 280 g edible portion)

  Peach (raw)
  × 2.1
• 

  12 mg

  (per 150 g edible portion)

  Grapefruit (fruit juices, 20% fruit juice beverage)
  × 3.3
• 

  11 mg

  (per 140 g edible portion)

  Lily bulb (bulb, boiled)
  × 3.6
• 

  4 mg

  (per 50 g edible portion)

  Mung bean sprout (raw)
  × 10
• 

  4 mg

  (per 50 g edible portion)

  Kiri-mitsuba (leaves, raw)
  × 10
• 

  34 mg

  (per 430 g edible portion)

  Kintoki (root without skin, boiled)
  × 1.2
• 

  28 mg

  (per 430 g edible portion)

  Kintoki (root without skin, raw)
  × 1.4