The amount of Vegetables that contain 15 mg of Vitamin C (41 - 50)

• 

  6 mg

  (per 12 g edible portion)

  Sweet pepper (fruit, sauted)
  × 2.5
• 

  6 mg

  (per 16 g edible portion)

  Turnip, Pickle (nukamiso-zuke, leaves)
  × 2.5
• 

  79 mg

  (per 205 g edible portion)

  East Indian lotus root (rhizome, raw)
  × 0.2
• 

  5 mg

  (per 10 g edible portion)

  Kaiware-daikon (young stems and leaves, raw)
  × 3
• 

  14 mg

  (per 30 g edible portion)

  Kyona (salted pickles)
  × 1.1
• 

  322 mg

  (per 805 g edible portion)

  Green ball (head, raw)
  × 0.05
• 

  46 mg

  (per 140 g edible portion)

  Turnip (leaves, boiled)
  × 0.3
• 

  25 mg

  (per 55 g edible portion)

  Kuki-ninniku (scape, raw)
  × 0.6
• 

  18 mg

  (per 39 g edible portion)

  Daikon, Japanese radish, Pickle (bettara-zuke)
  × 0.8
• 

  40 mg

  (per 100 g edible portion)

  Konegi (leaves, raw)
  × 0.4