Vitamin C Content of Vegetables
(211 - 220)
8 mg
(per 150 g edible portion)
Garland chrysanthemum (leaves, boiled)
0 mg
(per 2 g edible portion)
Perilla (seeds, raw)
-
(per 5 g edible portion)
Chrysanthemum (petals, boiled)
6 mg
(per 173 g edible portion)
Yama-udo (stem, raw)
1 mg
(per 25 g edible portion)
Ito-mitsuba (leaves, boiled)
4 mg
(per 100 g edible portion)
Mini-kyarotto (root, raw)
5 mg
(per 130 g edible portion)
Carrot, regular (root without skin, raw)
5 mg
(per 130 g edible portion)
Carrot, regular (root with skin, raw)
6 mg
(per 160 g edible portion)
Eggplant (fruit, raw)
-
(per 10 g edible portion)
Sweet corn (immature kernels, frozen)
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