The amount of Potatoes and Starches that contain 40 mg of Vitamin C (1 - 10)

• 

  32 mg

  (per 80 g edible portion)

  Potatoe (fried potato)
  × 1.3
• 

  39 mg

  (per 125 g edible portion)

  Potatoe (tuber, raw)
  × 1
• 

  34 mg

  (per 130 g edible portion)

  Sweet potatoe (tuberous root, raw)
  × 1.2
• 

  50 mg

  (per 240 g edible portion)

  Sweet potatoe (tuberous root, baked)
  × 0.8
• 

  12 mg

  (per 57 g edible portion)

  Potatoe (tuber, boiled)
  × 3.3
• 

  48 mg

  (per 245 g edible portion)

  Sweet potatoe (tuberous root, steamed)
  × 0.8
• 

  14 mg

  (per 97 g edible portion)

  Potatoe (tuber, steamed)
  × 2.9
• 

  1 mg

  (per 10 g edible portion)

  Jerusalem-artichoke (tuber, raw)
  × 40
• 

  3 mg

  (per 33 g edible portion)

  Sweet potatoe (mushikiriboshi)
  × 13.3
• 

  11 mg

  (per 190 g edible portion)

  Chinese yam, Ichoimo (tuberous root, raw)
  × 3.6