The amount of Vegetables that contain 39 mg of Vitamin C (51 - 60)

• 

  79 mg

  (per 180 g edible portion)

  Turnip rape (flower buds and stems, boiled)
  × 0.5
• 

  25 mg

  (per 60 g edible portion)

  Shandong cai (salted pickles)
  × 1.6
• 

  7 mg

  (per 16 g edible portion)

  Turnip, Pickle (salted pickles, leaves)
  × 5.6
• 

  2 mg

  (per 5 g edible portion)

  Sayaendo (immature pods, boiled)
  × 19.5
• 

  419 mg

  (per 1500 g edible portion)

  Pumpkin, Western (fruit, raw)
  × 0.09
• 

  3 mg

  (per 8 g edible portion)

  Snap pea (immature pods, raw)
  × 13
• 

  37 mg

  (per 90 g edible portion)

  Malabar nightshade (stems and leaves, raw)
  × 1.1
• 

  592 mg

  (per 1700 g edible portion)

  Cabbage (head, raw)
  × 0.07
• 

  16 mg

  (per 40 g edible portion)

  Ashitaba (stems and leaves, raw)
  × 2.4
• 

  6 mg

  (per 15 g edible portion)

  Hinona (pickles, sweetened)
  × 6.5