The amount of Vegetables that contain 145 mg of Vitamin C (1 - 10)

• 

  216 mg

  (per 120 g edible portion)

  Red sweet pepper (fruit, sauted)
  × 0.7
• 

  184 mg

  (per 120 g edible portion)

  Red sweet pepper (fruit, raw)
  × 0.8
• 

  86 mg

  (per 54 g edible portion)

  Brussels sprout (head, raw)
  × 1.7
• 

  248 mg

  (per 155 g edible portion)

  Yellow sweet pepper (fruit, sauted)
  × 0.6
• 

  209 mg

  (per 155 g edible portion)

  Yellow sweet pepper (fruit, raw)
  × 0.7
• 

  234 mg

  (per 180 g edible portion)

  Turnip rape (flower buds and stems, raw)
  × 0.6
• 

  174 mg

  (per 290 g edible portion)

  Broccoli (inflorescence, raw)
  × 0.8
• 

  27 mg

  (per 25 g edible portion)

  Parsley (leaves, raw)
  × 5.4
• 

  46 mg

  (per 42 g edible portion)

  Red pepper (fruit, raw)
  × 3.2
• 

  59 mg

  (per 54 g edible portion)

  Brussels sprout (head, boiled)
  × 2.5