Vitamin C Content of Foods
(41 - 50)
162 mg
(per 265 g edible portion)
Red cabbage (head, raw)
3 mg
(per 5 g edible portion)
Water pepper sprout (raw)
6 mg
(per 10 g edible portion)
Rocket salad (leaves, raw)
16 mg
(per 120 g edible portion)
Akebia (flesh, raw)
12 mg
(per 25 g edible portion)
Tossa jute (stems and leaves, raw)
19 mg
(per 30 g edible portion)
Leaf mustard (leaves, raw)
30 mg
(per 50 g edible portion)
Strawberry (raw)
2 mg
(per 3 g edible portion)
Maccha
109 mg
(per 280 g edible portion)
Navel (juice sacs, raw)
3 mg
(per 5 g edible portion)
Sayaendo (immature pods, raw)
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