The amount of Vegetables that contain 40 mg of Vitamin C (211 - 220)

• 

  4 mg

  (per 100 g edible portion)

  Mini-kyarotto (root, raw)
  × 10
• 

  5 mg

  (per 130 g edible portion)

  Carrot, regular (root without skin, raw)
  × 8
• 

  5 mg

  (per 130 g edible portion)

  Carrot, regular (root with skin, raw)
  × 8
• 

  6 mg

  (per 160 g edible portion)

  Eggplant (fruit, raw)
  × 6.7
• 

  5 mg

  (per 190 g edible portion)

  Udo (stem, raw)
  × 8
• 

  1 mg

  (per 42 g edible portion)

  Fukinoto (inflorescence, boiled)
  × 40
• 

  8 mg

  (per 280 g edible portion)

  Table beet (root, boiled)
  × 5
• 

  5 mg

  (per 150 g edible portion)

  Tomato, Canned product (juice cocktail)
  × 8
• 

  1 mg

  (per 25 g edible portion)

  Sweet corn, Canned product (cream style)
  × 40
• 

  2 mg

  (per 85 g edible portion)

  Ha-shoga (rhizome, raw)
  × 20