The amount of Vegetables that contain 39 mg of Vitamin C (231 - 237)

• 

  2 mg

  (per 110 g edible portion)

  Ginger (rhizome, raw)
  × 19.5
• 

  1 mg

  (per 50 g edible portion)

  Soybean sprout (boiled)
  × 39
• 

  1 mg

  (per 50 g edible portion)

  Kiri-mitsuba (leaves, boiled)
  × 39
• 

  2 mg

  (per 150 g edible portion)

  Carrot, regular (juice, canned)
  × 19.5
• 

  2 mg

  (per 160 g edible portion)

  Eggplant (fruit, boiled)
  × 19.5
• 

  4 mg

  (per 430 g edible portion)

  Zuiki (fresh zuiki, boiled)
  × 9.8
• 

  2 mg

  (per 215 g edible portion)

  Edible burdock (root, boiled)
  × 19.5