The amount of Vegetables that contain 145 mg of Vitamin C (61 - 70)

• 

  21 mg

  (per 55 g edible portion)

  Kuki-ninniku (scape, boiled)
  × 6.9
• 

  491 mg

  (per 1800 g edible portion)

  Wax gourd (fruit, raw)
  × 0.3
• 

  53 mg

  (per 160 g edible portion)

  Komatsuna (leaves, raw)
  × 2.7
• 

  11 mg

  (per 30 g edible portion)

  Osaka-shirona (salted pickles)
  × 13.2
• 

  21 mg

  (per 60 g edible portion)

  Turfed stone leek (leaves, raw)
  × 6.9
• 

  79 mg

  (per 250 g edible portion)

  Spinach (leaves, raw)
  × 1.8
• 

  11 mg

  (per 30 g edible portion)

  Sugukina (pickles)
  × 13.2
• 

  20 mg

  (per 60 g edible portion)

  Shandong cai (leaves, raw)
  × 7.3
• 

  510 mg

  (per 1500 g edible portion)

  Pumpkin, Western (fruit, frozen)
  × 0.3
• 

  3 mg

  (per 10 g edible portion)

  Field horsetail (fertile shoot, raw)
  × 48.3