The amount of Vegetables that contain 66 mg of Vitamin C
(171 - 180)
13 mg
(per 140 g edible portion)
Chayote (salted pickles)
×
5.1
3 mg
(per 30 g edible portion)
Young sweet corn (young ear, raw)
×
22
108 mg
(per 1200 g edible portion)
Daikon, Japanese radish (root without skin, boiled)
×
0.6
108 mg
(per 1200 g edible portion)
Daikon, Japanese radish (root with skin, boiled)
×
0.6
11 mg
(per 140 g edible portion)
Lily bulb (bulb, boiled)
×
6
4 mg
(per 50 g edible portion)
Mung bean sprout (raw)
×
16.5
4 mg
(per 50 g edible portion)
Kiri-mitsuba (leaves, raw)
×
16.5
34 mg
(per 430 g edible portion)
Kintoki (root without skin, boiled)
×
1.9
28 mg
(per 430 g edible portion)
Kintoki (root without skin, raw)
×
2.4
29 mg
(per 430 g edible portion)
Kintoki (root with skin, raw)
×
2.3
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