Vitamin C Content of Vegetables
(111 - 120)
18 mg
(per 100 g edible portion)
Chinese chive (leaves, raw)
28 mg
(per 150 g edible portion)
Garland chrysanthemum (leaves, raw)
38 mg
(per 200 g edible portion)
Kyona (leaves, boiled)
25 mg
(per 130 g edible portion)
Turnip, Pickle (salted pickles, root with skin)
22 mg
(per 130 g edible portion)
Turnip (root, with skin, raw)
1 mg
(per 5 g edible portion)
Green pea (raw)
37 mg
(per 205 g edible portion)
East Indian lotus root (rhizome, boiled)
16 mg
(per 90 g edible portion)
Malabar nightshade (stems and leaves, boiled)
3 mg
(per 25 g edible portion)
Broad bean (immature beans, boiled)
20 mg
(per 130 g edible portion)
Turnip (root, without skin, raw)
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