Foods Low in Vitamin C (1801st - 1820th) (per 100 g edible portion)

• Swine, Ham (loin)
  
  50 mg
• Swine, Loin
  
  50 mg
• Hinona (root with tops, raw)
  
  52 mg
• Cauliflower (inflorescence, boiled)
  
  53 mg
• Daikon, Japanese radish (leaves, raw)
  
  53 mg
• Daikon, Japanese radish, Pickle (shiooshidaikon-zuke)
  
  53 mg
• Grapefruit (fruit juices, reconstituted fruit juice)
  
  53 mg
• Tangor (juice sacs, raw)
  
  53 mg
• Modified milk powder
  
  53 mg
• Broccoli (inflorescence, boiled)
  
  54 mg
• Kyona (leaves, raw)
  
  55 mg
• Rape (stems and leaves, boiled)
  
  55 mg
• Kaki, Japanese persimmon (astringency removed, raw)
  
  55 mg
• Swine, Ham (shoulder)
  
  55 mg
• Red pepper (leaves and fruits, sauteed)
  
  56 mg
• Sweet pepper (fruit, raw)
  
  57 mg
• Gyoja-ninniku (leaves, raw)
  
  59 mg
• Sayaendo (immature pods, raw)
  
  60 mg
• Red garlic (bulb and leaves, raw)
  
  60 mg
• Navel (juice sacs, raw)
  
  60 mg