Vitamin C Content of Vegetables
(121 - 130)
26 mg
(per 165 g edible portion)
Red-tip leaf lettuce (leaves, raw)
289 mg
(per 1700 g edible portion)
Cabbage (head, boiled)
1 mg
(per 10 g edible portion)
Basil (leaves, raw)
13 mg
(per 80 g edible portion)
Yard bean (immature pods, boiled)
1 mg
(per 5 g edible portion)
Winged bean (immature pods, raw)
154 mg
(per 960 g edible portion)
Pumpkin, Japan (fruit, boiled)
100 mg
(per 960 g edible portion)
Pumpkin, Japan (fruit, raw)
21 mg
(per 130 g edible portion)
Turnip (root, without skin, boiled)
21 mg
(per 130 g edible portion)
Turnip (root, with skin, boiled)
2 mg
(per 10 g edible portion)
Green pea (boiled)
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