Vitamin C Content of Vegetables
(181 - 190)
28 mg
(per 430 g edible portion)
Kintoki (root without skin, raw)
29 mg
(per 430 g edible portion)
Kintoki (root with skin, raw)
2 mg
(per 20 g edible portion)
Eggplant Pickle (nukamiso-zuke)
10 mg
(per 240 g edible portion)
Sweet corn (immature kernels, raw)
15 mg
(per 200 g edible portion)
Onion (bulb, raw)
22 mg
(per 275 g edible portion)
Bamboo shoot (shoots, boiled)
35 mg
(per 580 g edible portion)
Oriental pickling melon (fruit, raw)
1 mg
(per 15 g edible portion)
Cucumber, Pickle (pickled in soy sauce)
1 mg
(per 15 g edible portion)
Kidney bean, Sayaingen (immature pods, raw)
-
(per 10 g edible portion)
Japanese angelica-tree (spears, raw)
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