The amount of Vegetables that contain 39 mg of Vitamin C (21 - 30)

• 

  42 mg

  (per 80 g edible portion)

  Wasabi (rhizome, raw)
  × 0.9
• 

  150 mg

  (per 200 g edible portion)

  Bitter gourd (fruit, sauted)
  × 0.3
• 

  136 mg

  (per 230 g edible portion)

  Domiao (stems and leaves, raw)
  × 0.3
• 

  120 mg

  (per 220 g edible portion)

  Horseradish (rhizome, raw)
  × 0.3
• 

  127 mg

  (per 200 g edible portion)

  Takana, broad leaf mustard (leaves, raw)
  × 0.3
• 

  162 mg

  (per 265 g edible portion)

  Red cabbage (head, raw)
  × 0.2
• 

  3 mg

  (per 5 g edible portion)

  Water pepper sprout (raw)
  × 13
• 

  6 mg

  (per 10 g edible portion)

  Rocket salad (leaves, raw)
  × 6.5
• 

  12 mg

  (per 25 g edible portion)

  Tossa jute (stems and leaves, raw)
  × 3.3
• 

  19 mg

  (per 30 g edible portion)

  Leaf mustard (leaves, raw)
  × 2.1