The amount of Vegetables that contain 140 mg of Vitamin C (11 - 20)

• 

  198 mg

  (per 180 g edible portion)

  Rape (stems and leaves, raw)
  × 0.7
• 

  4 mg

  (per 4 g edible portion)

  Shepherd's purse (leaves, raw)
  × 35
• 

  15 mg

  (per 42 g edible portion)

  Red pepper (leaves and fruits, raw)
  × 9.3
• 

  17 mg

  (per 20 g edible portion)

  Eggplant Pickle (karashi-zuke)
  × 8.2
• 

  115 mg

  (per 140 g edible portion)

  Turnip (leaves, raw)
  × 1.2
• 

  267 mg

  (per 660 g edible portion)

  Cauliflower (inflorescence, raw)
  × 0.5
• 

  24 mg

  (per 30 g edible portion)

  Leaf mustard (salted pickles)
  × 5.8
• 

  24 mg

  (per 30 g edible portion)

  Green sweet pepper (fruit, sauted)
  × 5.8
• 

  19 mg

  (per 30 g edible portion)

  Green sweet pepper (fruit, raw)
  × 7.4
• 

  129 mg

  (per 200 g edible portion)

  Bitter gourd (fruit, raw)
  × 1.1