Vitamin C Content of Foods
(Initial K)
10 mg
(per 70 g edible portion)
Kabosu (juice, fresh)
5 mg
(per 10 g edible portion)
Kaiware-daikon (young stems and leaves, raw)
96 mg
(per 206 g edible portion)
Kaki, Japanese persimmon (astringency removed, raw)
1 mg
(per 30 g edible portion)
Kaki, Japanese persimmon (dried)
166 mg
(per 260 g edible portion)
Kaki, Japanese persimmon (nonastringent, raw)
-
(per 5 g edible portion)
Kamairi-cha (infusion)
0 mg
(per 50 g edible portion)
Kanoko
0 mg
(per 25 g edible portion)
Kanpyo (boiled)
0 mg
(per 25 g edible portion)
Kanpyo (raw)
0 mg
(per 30 g edible portion)
Karinto (brown sugar)
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