Vitamin C Content of Vegetables
(151 - 160)
30 mg
(per 420 g edible portion)
Leek (bulb and leaves, raw)
3 mg
(per 25 g edible portion)
Tossa jute (stems and leaves, boiled)
5 mg
(per 50 g edible portion)
Black gram sprout (raw)
15 mg
(per 140 g edible portion)
Chayote (fruit, raw)
10 mg
(per 150 g edible portion)
Nebuka-negi (leaves, blanched, raw)
11 mg
(per 100 g edible portion)
Chinese chive (leaves, boiled)
112 mg
(per 1200 g edible portion)
Daikon, Japanese radish (root without skin, raw)
13 mg
(per 120 g edible portion)
Cucumber, Pickle (salted pickles)
-
(per 5 g edible portion)
Chrysanthemum (petals, raw)
49 mg
(per 640 g edible portion)
Spaghetti squash (fruit, raw)
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