Vitamin C Content of Vegetables
(21 - 30)
42 mg
(per 80 g edible portion)
Wasabi (rhizome, raw)
150 mg
(per 200 g edible portion)
Bitter gourd (fruit, sauted)
136 mg
(per 230 g edible portion)
Domiao (stems and leaves, raw)
120 mg
(per 220 g edible portion)
Horseradish (rhizome, raw)
127 mg
(per 200 g edible portion)
Takana, broad leaf mustard (leaves, raw)
162 mg
(per 265 g edible portion)
Red cabbage (head, raw)
3 mg
(per 5 g edible portion)
Water pepper sprout (raw)
6 mg
(per 10 g edible portion)
Rocket salad (leaves, raw)
12 mg
(per 25 g edible portion)
Tossa jute (stems and leaves, raw)
19 mg
(per 30 g edible portion)
Leaf mustard (leaves, raw)
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