Vitamin C Content of Foods
(421 - 430)
1 mg
(per 20 g edible portion)
Blueberry (jam)
5 mg
(per 150 g edible portion)
Pineapple (fruit juices, 50% fruit juice beverage)
9 mg
(per 335 g edible portion)
European pear (raw)
9 mg
(per 350 g edible portion)
Japanese pear (raw)
2 mg
(per 70 g edible portion)
Apricot (raw)
1 mg
(per 42 g edible portion)
Fukinoto (inflorescence, boiled)
8 mg
(per 280 g edible portion)
Table beet (root, boiled)
5 mg
(per 150 g edible portion)
Tomato, Canned product (juice cocktail)
1 mg
(per 25 g edible portion)
Sweet corn, Canned product (cream style)
-
(per 10 g edible portion)
Japanese angelica-tree (spears, boiled)
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