The amount of Vegetables that contain 15 mg of Vitamin C (221 - 230)

• 

  6 mg

  (per 215 g edible portion)

  Edible burdock (root, raw)
  × 2.5
• 

  6 mg

  (per 190 g edible portion)

  Udo (stem, leached in water)
  × 2.5
• 

  1 mg

  (per 50 g edible portion)

  Mung bean sprout (boiled)
  × 15
• 

  1 mg

  (per 50 g edible portion)

  Black gram sprout (boiled)
  × 15
• 

  5 mg

  (per 410 g edible portion)

  Japanese butterbur (petiole, raw)
  × 3
• 

  3 mg

  (per 130 g edible portion)

  Carrot, regular (root without skin, boiled)
  × 5
• 

  3 mg

  (per 130 g edible portion)

  Carrot, regular (root with skin, boiled)
  × 5
• 

  4 mg

  (per 300 g edible portion)

  Eggplant Western type (fruit, fried)
  × 3.8
• 

  1 mg

  (per 25 g edible portion)

  Sweet corn, Canned product (whole kernel style)
  × 15
• 

  2 mg

  (per 130 g edible portion)

  Chicory (spears, raw)
  × 7.5