Vitamin C Content of Vegetables
(91 - 100)
59 mg
(per 260 g edible portion)
Osaka-shirona (leaves, boiled)
22 mg
(per 100 g edible portion)
Hana-nira (scape and flower bud, raw)
4 mg
(per 25 g edible portion)
Broad bean (immature beans, raw)
2 mg
(per 10 g edible portion)
Green pea (frozen)
9 mg
(per 40 g edible portion)
Ashitaba (stems and leaves, boiled)
6 mg
(per 30 g edible portion)
Ha-ninjin (leaves, raw)
13 mg
(per 60 g edible portion)
Shandong cai (leaves, boiled)
63 mg
(per 285 g edible portion)
Cucumber, Pickle (nukamiso-zuke)
13 mg
(per 60 g edible portion)
Turfed stone leek (leaves, boiled)
51 mg
(per 257 g edible portion)
Leaf lettuce (leaves, raw)
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