Vitamin C Content of Vegetables
(171 - 180)
11 mg
(per 140 g edible portion)
Lily bulb (bulb, raw)
1 mg
(per 10 g edible portion)
Mukago (raw)
13 mg
(per 140 g edible portion)
Chayote (salted pickles)
3 mg
(per 30 g edible portion)
Young sweet corn (young ear, raw)
108 mg
(per 1200 g edible portion)
Daikon, Japanese radish (root without skin, boiled)
108 mg
(per 1200 g edible portion)
Daikon, Japanese radish (root with skin, boiled)
11 mg
(per 140 g edible portion)
Lily bulb (bulb, boiled)
4 mg
(per 50 g edible portion)
Mung bean sprout (raw)
4 mg
(per 50 g edible portion)
Kiri-mitsuba (leaves, raw)
34 mg
(per 430 g edible portion)
Kintoki (root without skin, boiled)
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