Vitamin C Content of Vegetables
(161 - 170)
3 mg
(per 30 g edible portion)
Okra (pods, raw)
2 mg
(per 20 g edible portion)
Asparagus (canned in brine)
6 mg
(per 265 g edible portion)
Artichoke (flower bud, boiled)
189 mg
(per 2100 g edible portion)
Chinese cabbage (head, boiled)
5 mg
(per 55 g edible portion)
Garlic (bulb, raw)
9 mg
(per 90 g edible portion)
Tomato, Canned product (whole)
14 mg
(per 273 g edible portion)
Bamboo shoot (shoots, raw)
3 mg
(per 40 g edible portion)
Water dropwort (stems and leaves, boiled)
1 mg
(per 5 g edible portion)
Chrysanthemum (kikunori)
38 mg
(per 420 g edible portion)
Leek (bulb and leaves, boiled)
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