Foods Low in Vitamin C (1561st - 1580th) (per 100 g edible portion)

• Daikon, Japanese radish, Pickle (hoshidaikon-zuke)
  
  12 mg
• Radish (root, raw)
  
  12 mg
• Ne-mitsuba (leaves, boiled)
  
  12 mg
• Satsuma mandarin (fruit juices, juice with juice sacs)
  
  12 mg
• Olive (pickles, green olives)
  
  12 mg
• Carambola (raw)
  
  12 mg
• Sugukina (root, raw)
  
  13 mg
• Hyacinth bean (immature pods, raw)
  
  13 mg
• Ito-mitsuba (leaves, raw)
  
  13 mg
• Cucumber (fruit, raw)
  
  14 mg
• Ta cai (leaves, boiled)
  
  14 mg
• Fukinoto (inflorescence, raw)
  
  14 mg
• Head lettuce, butter type (leaves, raw)
  
  14 mg
• Atemoya (raw)
  
  14 mg
• Natsumikan (canned in heavy syrup)
  
  14 mg
• Potatoe (tuber, steamed)
  
  15 mg
• Japanese yam (tuberous root, raw)
  
  15 mg
• Artichoke (flower bud, raw)
  
  15 mg
• Asparagus (shoots, raw)
  
  15 mg
• Edamame (boiled)
  
  15 mg