The amount of Vegetables that contain 15 mg of Vitamin C (171 - 180)

• 

  13 mg

  (per 140 g edible portion)

  Chayote (salted pickles)
  × 1.2
• 

  3 mg

  (per 30 g edible portion)

  Young sweet corn (young ear, raw)
  × 5
• 

  108 mg

  (per 1200 g edible portion)

  Daikon, Japanese radish (root without skin, boiled)
  × 0.1
• 

  108 mg

  (per 1200 g edible portion)

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

  11 mg

  (per 140 g edible portion)

  Lily bulb (bulb, boiled)
  × 1.4
• 

  4 mg

  (per 50 g edible portion)

  Mung bean sprout (raw)
  × 3.8
• 

  4 mg

  (per 50 g edible portion)

  Kiri-mitsuba (leaves, raw)
  × 3.8
• 

  34 mg

  (per 430 g edible portion)

  Kintoki (root without skin, boiled)
  × 0.4
• 

  28 mg

  (per 430 g edible portion)

  Kintoki (root without skin, raw)
  × 0.5
• 

  29 mg

  (per 430 g edible portion)

  Kintoki (root with skin, raw)
  × 0.5