Foods Low in Vitamin C (1841st - 1860th) (per 100 g edible portion)

• Green sweet pepper (fruit, sauted)
  
  79 mg
• Leaf mustard (salted pickles)
  
  80 mg
• Cauliflower (inflorescence, raw)
  
  81 mg
• Kale (leaves, raw)
  
  81 mg
• Turnip (leaves, raw)
  
  82 mg
• Eggplant Pickle (karashi-zuke)
  
  87 mg
• Nagasaki-hakusai (leaves, raw)
  
  88 mg
• Mizukakena (leaves, raw)
  
  88 mg
• Red pepper (leaves and fruits, raw)
  
  92 mg
• Lemon (whole, raw)
  
  100 mg
• Sweet acorn (raw)
  
  110 mg
• Shepherd's purse (leaves, raw)
  
  110 mg
• Rape (stems and leaves, raw)
  
  110 mg
• Brussels sprout (head, boiled)
  
  110 mg
• Sudachi (peel, raw)
  
  110 mg
• Gyokuro (tea)
  
  110 mg
• Red pepper (fruit, raw)
  
  120 mg
• Parsley (leaves, raw)
  
  120 mg
• Broccoli (inflorescence, raw)
  
  120 mg
• Acerola (10% fruit juice beverage)
  
  120 mg