Vitamin C Content of Vegetables
(231 - 240)
1 mg
(per 50 g edible portion)
Mung bean sprout (boiled)
1 mg
(per 50 g edible portion)
Black gram sprout (boiled)
-
(per 20 g edible portion)
Myoga (spike, raw)
5 mg
(per 410 g edible portion)
Japanese butterbur (petiole, raw)
3 mg
(per 130 g edible portion)
Carrot, regular (root without skin, boiled)
3 mg
(per 130 g edible portion)
Carrot, regular (root with skin, boiled)
4 mg
(per 300 g edible portion)
Eggplant Western type (fruit, fried)
1 mg
(per 25 g edible portion)
Sweet corn, Canned product (whole kernel style)
2 mg
(per 130 g edible portion)
Chicory (spears, raw)
2 mg
(per 110 g edible portion)
Ginger (rhizome, raw)
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