The amount of Vegetables that contain 2000 mg of Vitamin C (131 - 140)

• 

  45 mg

  (per 300 g edible portion)

  Hiroshimana (salted pickles)
  × 44.4
• 

  8 mg

  (per 50 g edible portion)

  Ki-nira (leaves, raw)
  × 250
• 

  32 mg

  (per 220 g edible portion)

  Tomato (fruit, raw)
  × 62.5
• 

  2 mg

  (per 10 g edible portion)

  Field horsetail (fertile shoot, boiled)
  × 1000
• 

  19 mg

  (per 160 g edible portion)

  Qing gin cai (leaves, boiled)
  × 105
• 

  180 mg

  (per 1200 g edible portion)

  Daikon, Japanese radish, Pickle (nukamiso-zuke)
  × 11.1
• 

  8 mg

  (per 60 g edible portion)

  Qin cai (stems and leaves, raw)
  × 250
• 

  3 mg

  (per 40 g edible portion)

  Edamame (boiled)
  × 667
• 

  11 mg

  (per 95 g edible portion)

  Asparagus (shoots, raw)
  × 182
• 

  10 mg

  (per 265 g edible portion)

  Artichoke (flower bud, raw)
  × 200