The amount of Vegetables that contain 145 mg of Vitamin C (181 - 190)

• 

  2 mg

  (per 20 g edible portion)

  Eggplant Pickle (nukamiso-zuke)
  × 72.5
• 

  10 mg

  (per 240 g edible portion)

  Sweet corn (immature kernels, raw)
  × 14.5
• 

  15 mg

  (per 200 g edible portion)

  Onion (bulb, raw)
  × 9.7
• 

  22 mg

  (per 275 g edible portion)

  Bamboo shoot (shoots, boiled)
  × 6.6
• 

  35 mg

  (per 580 g edible portion)

  Oriental pickling melon (fruit, raw)
  × 4.1
• 

  1 mg

  (per 15 g edible portion)

  Cucumber, Pickle (pickled in soy sauce)
  × 145
• 

  1 mg

  (per 15 g edible portion)

  Kidney bean, Sayaingen (immature pods, raw)
  × 145
• 

  12 mg

  (per 180 g edible portion)

  Red onion (bulb, raw)
  × 12.1
• 

  5 mg

  (per 120 g edible portion)

  Celery (petiole, raw)
  × 29
• 

  4 mg

  (per 60 g edible portion)

  Qin cai (stems and leaves, boiled)
  × 36.3