Foods High in Vitamin C (41st - 60th) (per 100 g edible portion)

• Bitter gourd (fruit, sauted)
  
  75 mg
• Domiao (stems and leaves, raw)
  
  74 mg
• Horseradish (rhizome, raw)
  
  73 mg
• Sugukina (leaves, raw)
  
  73 mg
• Kaki, Japanese persimmon (nonastringent, raw)
  
  70 mg
• Mizukakena (salted pickles)
  
  70 mg
• Kiwifruit (raw)
  
  69 mg
• Takana, broad leaf mustard (leaves, raw)
  
  69 mg
• Red cabbage (head, raw)
  
  68 mg
• Water pepper sprout (raw)
  
  67 mg
• Rocket salad (leaves, raw)
  
  66 mg
• Akebia (flesh, raw)
  
  65 mg
• Tossa jute (stems and leaves, raw)
  
  65 mg
• Leaf mustard (leaves, raw)
  
  64 mg
• Strawberry (raw)
  
  62 mg
• Maccha
  
  60 mg
• Navel (juice sacs, raw)
  
  60 mg
• Red garlic (bulb and leaves, raw)
  
  60 mg
• Sayaendo (immature pods, raw)
  
  60 mg
• Gyoja-ninniku (leaves, raw)
  
  59 mg