The amount of Vegetables that contain 40 mg of Vitamin C
(151 - 160)
3 mg
(per 25 g edible portion)
Tossa jute (stems and leaves, boiled)
×
13.3
5 mg
(per 50 g edible portion)
Black gram sprout (raw)
×
8
15 mg
(per 140 g edible portion)
Chayote (fruit, raw)
×
2.7
10 mg
(per 150 g edible portion)
Nebuka-negi (leaves, blanched, raw)
×
4
11 mg
(per 100 g edible portion)
Chinese chive (leaves, boiled)
×
3.6
112 mg
(per 1200 g edible portion)
Daikon, Japanese radish (root without skin, raw)
×
0.4
13 mg
(per 120 g edible portion)
Cucumber, Pickle (salted pickles)
×
3.1
49 mg
(per 640 g edible portion)
Spaghetti squash (fruit, raw)
×
0.8
3 mg
(per 30 g edible portion)
Okra (pods, raw)
×
13.3
2 mg
(per 20 g edible portion)
Asparagus (canned in brine)
×
20
<
1
…
16
…
24
>