The amount of Vegetables that contain 15 mg of Vitamin C (31 - 40)

• 

  3 mg

  (per 5 g edible portion)

  Sayaendo (immature pods, raw)
  × 5
• 

  6 mg

  (per 12 g edible portion)

  Sweet pepper (fruit, raw)
  × 2.5
• 

  24 mg

  (per 42 g edible portion)

  Red pepper (leaves and fruits, sauteed)
  × 0.6
• 

  99 mg

  (per 180 g edible portion)

  Rape (stems and leaves, boiled)
  × 0.2
• 

  94 mg

  (per 200 g edible portion)

  Kyona (leaves, raw)
  × 0.2
• 

  157 mg

  (per 290 g edible portion)

  Broccoli (inflorescence, boiled)
  × 0.1
• 

  38 mg

  (per 80 g edible portion)

  Daikon, Japanese radish (leaves, raw)
  × 0.4
• 

  350 mg

  (per 660 g edible portion)

  Cauliflower (inflorescence, boiled)
  × 0.04
• 

  100 mg

  (per 200 g edible portion)

  Hinona (root with tops, raw)
  × 0.2
• 

  16 mg

  (per 40 g edible portion)

  Ha-daikon (leaves, raw)
  × 0.9