Vitamin C Content of Foods
(431 - 440)
-
(per 10 g edible portion)
Kiriboshi-daikon
2 mg
(per 85 g edible portion)
Ha-shoga (rhizome, raw)
6 mg
(per 215 g edible portion)
Edible burdock (root, raw)
6 mg
(per 190 g edible portion)
Udo (stem, leached in water)
1 mg
(per 20 g edible portion)
Honey
3 mg
(per 150 g edible portion)
Pilaf (frozen)
1 mg
(per 47 g edible portion)
Croquette (cream type, for frying, frozen)
4 mg
(per 200 g edible portion)
Corn cream soup (retort-pouched)
-
(per 15 g edible portion)
Corn cream soup (powdered)
0 mg
(per 2 g edible portion)
Curry powder
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