Vitamin C Content of Vegetables
(201 - 210)
10 mg
(per 240 g edible portion)
Sweet corn (immature kernels, boiled)
1 mg
(per 15 g edible portion)
Kidney bean, Sayaingen (immature pods, boiled)
13 mg
(per 270 g edible portion)
Head lettuce, crisp type (head, raw)
2 mg
(per 50 g edible portion)
Soybean sprout (raw)
1 mg
(per 10 g edible portion)
Alfalfa sprout (raw)
13 mg
(per 280 g edible portion)
Table beet (root, raw)
1 mg
(per 10 g edible portion)
Carrot, regular (root, frozen)
10 mg
(per 200 g edible portion)
Onion (bulb, boiled)
10 mg
(per 200 g edible portion)
Onion (bulb, leached in water)
20 mg
(per 430 g edible portion)
Zuiki (fresh zuiki, raw)
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