The amount of Vegetables that contain 15 mg of Vitamin C (141 - 150)

• 

  12 mg

  (per 95 g edible portion)

  Head lettuce, butter type (leaves, raw)
  × 1.3
• 

  6 mg

  (per 42 g edible portion)

  Fukinoto (inflorescence, raw)
  × 2.5
• 

  8 mg

  (per 60 g edible portion)

  Ta cai (leaves, boiled)
  × 1.9
• 

  16 mg

  (per 120 g edible portion)

  Cucumber (fruit, raw)
  × 0.9
• 

  3 mg

  (per 25 g edible portion)

  Ito-mitsuba (leaves, raw)
  × 5
• 

  1 mg

  (per 12 g edible portion)

  Radish (root, raw)
  × 15
• 

  1 mg

  (per 10 g edible portion)

  Daikon, Japanese radish, Pickle (hoshidaikon-zuke)
  × 15
• 

  130 mg

  (per 1200 g edible portion)

  Daikon, Japanese radish (root with skin, raw)
  × 0.1
• 

  3 mg

  (per 30 g edible portion)

  Bracken (young shoots, raw)
  × 5
• 

  30 mg

  (per 420 g edible portion)

  Leek (bulb and leaves, raw)
  × 0.5