Vitamin C Content of Vegetables
(11 - 20)
198 mg
(per 180 g edible portion)
Rape (stems and leaves, raw)
4 mg
(per 4 g edible portion)
Shepherd's purse (leaves, raw)
15 mg
(per 42 g edible portion)
Red pepper (leaves and fruits, raw)
17 mg
(per 20 g edible portion)
Eggplant Pickle (karashi-zuke)
115 mg
(per 140 g edible portion)
Turnip (leaves, raw)
267 mg
(per 660 g edible portion)
Cauliflower (inflorescence, raw)
24 mg
(per 30 g edible portion)
Leaf mustard (salted pickles)
24 mg
(per 30 g edible portion)
Green sweet pepper (fruit, sauted)
19 mg
(per 30 g edible portion)
Green sweet pepper (fruit, raw)
129 mg
(per 200 g edible portion)
Bitter gourd (fruit, raw)
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