Vitamin C Content of Foods
(501 - 510)
2 mg
(per 100 g edible portion)
Fig (raw)
1 mg
(per 50 g edible portion)
Mung bean sprout (boiled)
1 mg
(per 50 g edible portion)
Black gram sprout (boiled)
-
(per 20 g edible portion)
Myoga (spike, raw)
5 mg
(per 410 g edible portion)
Japanese butterbur (petiole, raw)
3 mg
(per 130 g edible portion)
Carrot, regular (root without skin, boiled)
3 mg
(per 130 g edible portion)
Carrot, regular (root with skin, boiled)
4 mg
(per 300 g edible portion)
Eggplant Western type (fruit, fried)
1 mg
(per 25 g edible portion)
Sweet corn, Canned product (whole kernel style)
2 mg
(per 130 g edible portion)
Chicory (spears, raw)
<
1
…
51
…
141
>
