Vitamin C Content of Vegetables
(241 - 250)
-
(per 20 g edible portion)
Arrowhead (tuber, raw)
-
(per 17 g edible portion)
Wasabi (wasabi-zuke)
1 mg
(per 50 g edible portion)
Soybean sprout (boiled)
1 mg
(per 50 g edible portion)
Kiri-mitsuba (leaves, boiled)
2 mg
(per 150 g edible portion)
Carrot, regular (juice, canned)
2 mg
(per 160 g edible portion)
Eggplant (fruit, boiled)
-
(per 10 g edible portion)
Summer cypress seed (seeds, boiled)
0 mg
(per 3 g edible portion)
Red pepper (fruit, dried)
4 mg
(per 430 g edible portion)
Zuiki (fresh zuiki, boiled)
2 mg
(per 215 g edible portion)
Edible burdock (root, boiled)
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