The amount of Vegetables that contain 40 mg of Vitamin C
(161 - 170)
6 mg
(per 265 g edible portion)
Artichoke (flower bud, boiled)
×
6.7
189 mg
(per 2100 g edible portion)
Chinese cabbage (head, boiled)
×
0.2
5 mg
(per 55 g edible portion)
Garlic (bulb, raw)
×
8
9 mg
(per 90 g edible portion)
Tomato, Canned product (whole)
×
4.4
14 mg
(per 273 g edible portion)
Bamboo shoot (shoots, raw)
×
2.9
3 mg
(per 40 g edible portion)
Water dropwort (stems and leaves, boiled)
×
13.3
1 mg
(per 5 g edible portion)
Chrysanthemum (kikunori)
×
40
38 mg
(per 420 g edible portion)
Leek (bulb and leaves, boiled)
×
1.1
11 mg
(per 140 g edible portion)
Lily bulb (bulb, raw)
×
3.6
1 mg
(per 10 g edible portion)
Mukago (raw)
×
40
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