Vitamin C Content of Vegetables
(221 - 230)
5 mg
(per 190 g edible portion)
Udo (stem, raw)
1 mg
(per 42 g edible portion)
Fukinoto (inflorescence, boiled)
8 mg
(per 280 g edible portion)
Table beet (root, boiled)
5 mg
(per 150 g edible portion)
Tomato, Canned product (juice cocktail)
1 mg
(per 25 g edible portion)
Sweet corn, Canned product (cream style)
-
(per 10 g edible portion)
Japanese angelica-tree (spears, boiled)
-
(per 10 g edible portion)
Kiriboshi-daikon
2 mg
(per 85 g edible portion)
Ha-shoga (rhizome, raw)
6 mg
(per 215 g edible portion)
Edible burdock (root, raw)
6 mg
(per 190 g edible portion)
Udo (stem, leached in water)
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