Vitamin C Content of Vegetables
(251 - 260)
Tr
(per 85 g edible portion)
Ginger (pickles)
0 mg
(per 30 g edible portion)
Bracken (young shoots, dried, raw)
0 mg
(per 30 g edible portion)
Bracken (young shoots, boiled)
0 mg
(per 12 g edible portion)
Scallion (pickles, sweetened)
0 mg
(per 410 g edible portion)
Japanese butterbur (petiole, boiled)
0 mg
(per 13 g edible portion)
Eggplant Pickle (shiba-zuke)
0 mg
(per 20 g edible portion)
Eggplant Pickle (koji-zuke)
0 mg
(per 5 g edible portion)
Bamboo shoot (shinachiku)
0 mg
(per 275 g edible portion)
Bamboo shoot (canned in water)
0 mg
(per 20 g edible portion)
Daikon, Japanese radish, Pickle (fukujin-zuke)
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