Vitamin C Content of Vegetables
216 mg
(per 120 g edible portion)
Red sweet pepper (fruit, sauted)
184 mg
(per 120 g edible portion)
Red sweet pepper (fruit, raw)
86 mg
(per 54 g edible portion)
Brussels sprout (head, raw)
248 mg
(per 155 g edible portion)
Yellow sweet pepper (fruit, sauted)
209 mg
(per 155 g edible portion)
Yellow sweet pepper (fruit, raw)
234 mg
(per 180 g edible portion)
Turnip rape (flower buds and stems, raw)
174 mg
(per 290 g edible portion)
Broccoli (inflorescence, raw)
27 mg
(per 25 g edible portion)
Parsley (leaves, raw)
46 mg
(per 42 g edible portion)
Red pepper (fruit, raw)
59 mg
(per 54 g edible portion)
Brussels sprout (head, boiled)
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