Vitamin C Content of Vegetables
(191 - 200)
12 mg
(per 180 g edible portion)
Red onion (bulb, raw)
5 mg
(per 120 g edible portion)
Celery (petiole, raw)
4 mg
(per 60 g edible portion)
Qin cai (stems and leaves, boiled)
2 mg
(per 30 g edible portion)
Okra (pods, boiled)
10 mg
(per 162 g edible portion)
Endive (leaves, raw)
26 mg
(per 430 g edible portion)
Kintoki (root with skin, boiled)
13 mg
(per 300 g edible portion)
Eggplant Western type (fruit, raw)
17 mg
(per 350 g edible portion)
Red chicory (leaves, raw)
9 mg
(per 150 g edible portion)
Tomatoes Canned products (juice)
6 mg
(per 175 g edible portion)
Sweet corn (immature kernels on cob, frozen)
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