Vitamin C Content of Foods
(Initial D)
0 mg
(per 130 g edible portion)
Daifuku-mochi
17 mg
(per 80 g edible portion)
Daikon, Japanese radish (leaves, boiled)
38 mg
(per 80 g edible portion)
Daikon, Japanese radish (leaves, raw)
108 mg
(per 1200 g edible portion)
Daikon, Japanese radish (root with skin, boiled)
130 mg
(per 1200 g edible portion)
Daikon, Japanese radish (root with skin, raw)
108 mg
(per 1200 g edible portion)
Daikon, Japanese radish (root without skin, boiled)
112 mg
(per 1200 g edible portion)
Daikon, Japanese radish (root without skin, raw)
18 mg
(per 39 g edible portion)
Daikon, Japanese radish, Pickle (bettara-zuke)
0 mg
(per 20 g edible portion)
Daikon, Japanese radish, Pickle (fukujin-zuke)
1 mg
(per 10 g edible portion)
Daikon, Japanese radish, Pickle (hoshidaikon-zuke)
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