Foods Low in Vitamin C (1581st - 1600th) (per 100 g edible portion)

• Saltwort (stems and leaves, boiled)
  
  15 mg
• Qin cai (stems and leaves, raw)
  
  15 mg
• Daikon, Japanese radish, Pickle (nukamiso-zuke)
  
  15 mg
• Qing gin cai (leaves, boiled)
  
  15 mg
• Field horsetail (fertile shoot, boiled)
  
  15 mg
• Tomato (fruit, raw)
  
  15 mg
• Ki-nira (leaves, raw)
  
  15 mg
• Hiroshimana (salted pickles)
  
  15 mg
• Avocado (raw)
  
  15 mg
• Satsuma mandarin (canned in light syrup, solids)
  
  15 mg
• Satsuma mandarin (canned in light syrup, liquid)
  
  15 mg
• Rishiri-konbu (dried)
  
  15 mg
• Wakame (raw)
  
  15 mg
• Cattle, Offal (small intestine, raw)
  
  15 mg
• Swine, Offal (kidney, raw)
  
  15 mg
• Potato chip (regular)
  
  15 mg
• Tomato paste
  
  15 mg
• Asparagus (shoots, boiled)
  
  16 mg
• Green pea (boiled)
  
  16 mg
• Turnip (root, with skin, boiled)
  
  16 mg