Vitamin C Content of Vegetables
(51 - 60)
79 mg
(per 180 g edible portion)
Turnip rape (flower buds and stems, boiled)
25 mg
(per 60 g edible portion)
Shandong cai (salted pickles)
7 mg
(per 16 g edible portion)
Turnip, Pickle (salted pickles, leaves)
2 mg
(per 5 g edible portion)
Sayaendo (immature pods, boiled)
419 mg
(per 1500 g edible portion)
Pumpkin, Western (fruit, raw)
3 mg
(per 8 g edible portion)
Snap pea (immature pods, raw)
37 mg
(per 90 g edible portion)
Malabar nightshade (stems and leaves, raw)
592 mg
(per 1700 g edible portion)
Cabbage (head, raw)
16 mg
(per 40 g edible portion)
Ashitaba (stems and leaves, raw)
6 mg
(per 15 g edible portion)
Hinona (pickles, sweetened)
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