Vitamin C Content of Vegetables
(131 - 140)
15 mg
(per 95 g edible portion)
Asparagus (shoots, boiled)
45 mg
(per 300 g edible portion)
Hiroshimana (salted pickles)
8 mg
(per 50 g edible portion)
Ki-nira (leaves, raw)
32 mg
(per 220 g edible portion)
Tomato (fruit, raw)
2 mg
(per 10 g edible portion)
Field horsetail (fertile shoot, boiled)
19 mg
(per 160 g edible portion)
Qing gin cai (leaves, boiled)
180 mg
(per 1200 g edible portion)
Daikon, Japanese radish, Pickle (nukamiso-zuke)
8 mg
(per 60 g edible portion)
Qin cai (stems and leaves, raw)
3 mg
(per 40 g edible portion)
Edamame (boiled)
11 mg
(per 95 g edible portion)
Asparagus (shoots, raw)
<
1
…
14
…
28
>
