The amount of Vegetables that contain 40 mg of Vitamin C
(181 - 190)
2 mg
(per 20 g edible portion)
Eggplant Pickle (nukamiso-zuke)
×
20
10 mg
(per 240 g edible portion)
Sweet corn (immature kernels, raw)
×
4
15 mg
(per 200 g edible portion)
Onion (bulb, raw)
×
2.7
22 mg
(per 275 g edible portion)
Bamboo shoot (shoots, boiled)
×
1.8
35 mg
(per 580 g edible portion)
Oriental pickling melon (fruit, raw)
×
1.1
1 mg
(per 15 g edible portion)
Cucumber, Pickle (pickled in soy sauce)
×
40
1 mg
(per 15 g edible portion)
Kidney bean, Sayaingen (immature pods, raw)
×
40
12 mg
(per 180 g edible portion)
Red onion (bulb, raw)
×
3.3
5 mg
(per 120 g edible portion)
Celery (petiole, raw)
×
8
4 mg
(per 60 g edible portion)
Qin cai (stems and leaves, boiled)
×
10
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1
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19
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24
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