Vitamin C Content of Vegetables
(31 - 40)
3 mg
(per 5 g edible portion)
Sayaendo (immature pods, raw)
6 mg
(per 12 g edible portion)
Sweet pepper (fruit, raw)
24 mg
(per 42 g edible portion)
Red pepper (leaves and fruits, sauteed)
99 mg
(per 180 g edible portion)
Rape (stems and leaves, boiled)
94 mg
(per 200 g edible portion)
Kyona (leaves, raw)
157 mg
(per 290 g edible portion)
Broccoli (inflorescence, boiled)
38 mg
(per 80 g edible portion)
Daikon, Japanese radish (leaves, raw)
350 mg
(per 660 g edible portion)
Cauliflower (inflorescence, boiled)
100 mg
(per 200 g edible portion)
Hinona (root with tops, raw)
16 mg
(per 40 g edible portion)
Ha-daikon (leaves, raw)
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