Vitamin C Content of Vegetables
(101 - 110)
9 mg
(per 73 g edible portion)
Esharotto (bulb, raw)
53 mg
(per 250 g edible portion)
Spinach (leaves, frozen)
17 mg
(per 80 g edible portion)
Daikon, Japanese radish (leaves, boiled)
31 mg
(per 160 g edible portion)
Komatsuna (leaves, boiled)
27 mg
(per 130 g edible portion)
Turnip, Pickle (salted pickles, root without skin)
6 mg
(per 40 g edible portion)
Water dropwort (stems and leaves, raw)
24 mg
(per 127 g edible portion)
Zucchini (fruit, raw)
26 mg
(per 130 g edible portion)
Turnip, Pickle (nukamiso-zuke, root without skin)
45 mg
(per 250 g edible portion)
Spinach (leaves, boiled)
375 mg
(per 2100 g edible portion)
Chinese cabbage (head, raw)
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