Foods Low in Vitamin C (1661st - 1680th) (per 100 g edible portion)

• Cucumber, Pickle (nukamiso-zuke)
  
  22 mg
• Shandong cai (leaves, boiled)
  
  22 mg
• New Zealand spinach (stems and leaves, raw)
  
  22 mg
• Ha-ninjin (leaves, raw)
  
  22 mg
• Ne-mitsuba (leaves, raw)
  
  22 mg
• Valencia (fruit juices, straight fruit juice)
  
  22 mg
• Gooseberry (raw)
  
  22 mg
• Raspberry (raw)
  
  22 mg
• Sweet potatoe (tuberous root, baked)
  
  23 mg
• Ginkgo nut (raw)
  
  23 mg
• Ashitaba (stems and leaves, boiled)
  
  23 mg
• Green pea (frozen)
  
  23 mg
• Broad bean (immature beans, raw)
  
  23 mg
• Nagasaki-hakusai (leaves, boiled)
  
  23 mg
• Hana-nira (scape and flower bud, raw)
  
  23 mg
• Scallion (bulb, raw)
  
  23 mg
• Osaka-shirona (leaves, boiled)
  
  24 mg
• Royal fern, Nama-zenmai (young shoots, raw)
  
  24 mg
• Qing gin cai (leaves, raw)
  
  24 mg
• Chinese cabbage (kim chee)
  
  24 mg