The amount of Vegetables that contain 55 mg of Vitamin C (111 - 120)

• 

  28 mg

  (per 150 g edible portion)

  Garland chrysanthemum (leaves, raw)
  × 2
• 

  38 mg

  (per 200 g edible portion)

  Kyona (leaves, boiled)
  × 1.4
• 

  25 mg

  (per 130 g edible portion)

  Turnip, Pickle (salted pickles, root with skin)
  × 2.2
• 

  22 mg

  (per 130 g edible portion)

  Turnip (root, with skin, raw)
  × 2.5
• 

  1 mg

  (per 5 g edible portion)

  Green pea (raw)
  × 55
• 

  37 mg

  (per 205 g edible portion)

  East Indian lotus root (rhizome, boiled)
  × 1.5
• 

  16 mg

  (per 90 g edible portion)

  Malabar nightshade (stems and leaves, boiled)
  × 3.4
• 

  3 mg

  (per 25 g edible portion)

  Broad bean (immature beans, boiled)
  × 18.3
• 

  20 mg

  (per 130 g edible portion)

  Turnip (root, without skin, raw)
  × 2.8
• 

  26 mg

  (per 165 g edible portion)

  Red-tip leaf lettuce (leaves, raw)
  × 2.1