Vitamin C Content of Foods
(51 - 60)
6 mg
(per 12 g edible portion)
Sweet pepper (fruit, raw)
24 mg
(per 42 g edible portion)
Red pepper (leaves and fruits, sauteed)
96 mg
(per 206 g edible portion)
Kaki, Japanese persimmon (astringency removed, raw)
99 mg
(per 180 g edible portion)
Rape (stems and leaves, boiled)
94 mg
(per 200 g edible portion)
Kyona (leaves, raw)
157 mg
(per 290 g edible portion)
Broccoli (inflorescence, boiled)
4 mg
(per 8 g edible portion)
Modified milk powder
93 mg
(per 250 g edible portion)
Tangor (juice sacs, raw)
80 mg
(per 150 g edible portion)
Grapefruit (fruit juices, reconstituted fruit juice)
38 mg
(per 80 g edible portion)
Daikon, Japanese radish (leaves, raw)
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