Foods Low in Vitamin C (1621st - 1640th) (per 100 g edible portion)

• Swine, Ham (uncooked ham, fresh)
  
  18 mg
• Green pea (raw)
  
  19 mg
• Turnip (root, with skin, raw)
  
  19 mg
• Turnip, Pickle (salted pickles, root with skin)
  
  19 mg
• Kyona (leaves, boiled)
  
  19 mg
• Garland chrysanthemum (leaves, raw)
  
  19 mg
• Chinese chive (leaves, raw)
  
  19 mg
• Chinese cabbage (head, raw)
  
  19 mg
• Swiss chard (leaves, raw)
  
  19 mg
• Spinach (leaves, boiled)
  
  19 mg
• Water convolvulus (stems and leaves, raw)
  
  19 mg
• Peanut (immature beans, boiled)
  
  19 mg
• Guava (fruit juices, 20% fruit juice beverage, nectar)
  
  19 mg
• Grapefruit (fruit juices, 50% fruit juice beverage)
  
  19 mg
• Kezuri-konbu
  
  19 mg
• Gyokuro (infusion)
  
  19 mg
• Sweet potatoe (tuberous root, steamed)
  
  20 mg
• Ginkgo nut (boiled)
  
  20 mg
• Turnip, Pickle (nukamiso-zuke, root without skin)
  
  20 mg
• Zucchini (fruit, raw)
  
  20 mg