Vitamin C Content of Vegetables
(141 - 150)
10 mg
(per 265 g edible portion)
Artichoke (flower bud, raw)
12 mg
(per 95 g edible portion)
Head lettuce, butter type (leaves, raw)
6 mg
(per 42 g edible portion)
Fukinoto (inflorescence, raw)
8 mg
(per 60 g edible portion)
Ta cai (leaves, boiled)
16 mg
(per 120 g edible portion)
Cucumber (fruit, raw)
3 mg
(per 25 g edible portion)
Ito-mitsuba (leaves, raw)
1 mg
(per 12 g edible portion)
Radish (root, raw)
1 mg
(per 10 g edible portion)
Daikon, Japanese radish, Pickle (hoshidaikon-zuke)
130 mg
(per 1200 g edible portion)
Daikon, Japanese radish (root with skin, raw)
3 mg
(per 30 g edible portion)
Bracken (young shoots, raw)
<
1
…
15
…
28
>
