The amount of Vegetables that contain 39 mg of Vitamin C (161 - 170)

• 

  6 mg

  (per 265 g edible portion)

  Artichoke (flower bud, boiled)
  × 6.5
• 

  189 mg

  (per 2100 g edible portion)

  Chinese cabbage (head, boiled)
  × 0.2
• 

  5 mg

  (per 55 g edible portion)

  Garlic (bulb, raw)
  × 7.8
• 

  9 mg

  (per 90 g edible portion)

  Tomato, Canned product (whole)
  × 4.3
• 

  14 mg

  (per 273 g edible portion)

  Bamboo shoot (shoots, raw)
  × 2.8
• 

  3 mg

  (per 40 g edible portion)

  Water dropwort (stems and leaves, boiled)
  × 13
• 

  1 mg

  (per 5 g edible portion)

  Chrysanthemum (kikunori)
  × 39
• 

  38 mg

  (per 420 g edible portion)

  Leek (bulb and leaves, boiled)
  × 1
• 

  11 mg

  (per 140 g edible portion)

  Lily bulb (bulb, raw)
  × 3.5
• 

  1 mg

  (per 10 g edible portion)

  Mukago (raw)
  × 39