Vitamin C Content of Vegetables
(41 - 50)
6 mg
(per 12 g edible portion)
Sweet pepper (fruit, sauted)
6 mg
(per 16 g edible portion)
Turnip, Pickle (nukamiso-zuke, leaves)
79 mg
(per 205 g edible portion)
East Indian lotus root (rhizome, raw)
5 mg
(per 10 g edible portion)
Kaiware-daikon (young stems and leaves, raw)
14 mg
(per 30 g edible portion)
Kyona (salted pickles)
322 mg
(per 805 g edible portion)
Green ball (head, raw)
46 mg
(per 140 g edible portion)
Turnip (leaves, boiled)
25 mg
(per 55 g edible portion)
Kuki-ninniku (scape, raw)
18 mg
(per 39 g edible portion)
Daikon, Japanese radish, Pickle (bettara-zuke)
40 mg
(per 100 g edible portion)
Konegi (leaves, raw)
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