The amount of Vegetables that contain 39 mg of Vitamin C (151 - 160)

• 

  3 mg

  (per 25 g edible portion)

  Tossa jute (stems and leaves, boiled)
  × 13
• 

  5 mg

  (per 50 g edible portion)

  Black gram sprout (raw)
  × 7.8
• 

  15 mg

  (per 140 g edible portion)

  Chayote (fruit, raw)
  × 2.6
• 

  10 mg

  (per 150 g edible portion)

  Nebuka-negi (leaves, blanched, raw)
  × 3.9
• 

  11 mg

  (per 100 g edible portion)

  Chinese chive (leaves, boiled)
  × 3.5
• 

  112 mg

  (per 1200 g edible portion)

  Daikon, Japanese radish (root without skin, raw)
  × 0.3
• 

  13 mg

  (per 120 g edible portion)

  Cucumber, Pickle (salted pickles)
  × 3
• 

  49 mg

  (per 640 g edible portion)

  Spaghetti squash (fruit, raw)
  × 0.8
• 

  3 mg

  (per 30 g edible portion)

  Okra (pods, raw)
  × 13
• 

  2 mg

  (per 20 g edible portion)

  Asparagus (canned in brine)
  × 19.5