The amount of Vegetables that contain 39 mg of Vitamin C (191 - 200)

• 

  2 mg

  (per 30 g edible portion)

  Okra (pods, boiled)
  × 19.5
• 

  10 mg

  (per 162 g edible portion)

  Endive (leaves, raw)
  × 3.9
• 

  26 mg

  (per 430 g edible portion)

  Kintoki (root with skin, boiled)
  × 1.5
• 

  13 mg

  (per 300 g edible portion)

  Eggplant Western type (fruit, raw)
  × 3
• 

  17 mg

  (per 350 g edible portion)

  Red chicory (leaves, raw)
  × 2.3
• 

  9 mg

  (per 150 g edible portion)

  Tomatoes Canned products (juice)
  × 4.3
• 

  6 mg

  (per 175 g edible portion)

  Sweet corn (immature kernels on cob, frozen)
  × 6.5
• 

  10 mg

  (per 240 g edible portion)

  Sweet corn (immature kernels, boiled)
  × 3.9
• 

  1 mg

  (per 15 g edible portion)

  Kidney bean, Sayaingen (immature pods, boiled)
  × 39
• 

  13 mg

  (per 270 g edible portion)

  Head lettuce, crisp type (head, raw)
  × 3