The amount of Vegetables that contain 66 mg of Vitamin C
(191 - 200)
2 mg
(per 30 g edible portion)
Okra (pods, boiled)
×
33
10 mg
(per 162 g edible portion)
Endive (leaves, raw)
×
6.6
26 mg
(per 430 g edible portion)
Kintoki (root with skin, boiled)
×
2.5
13 mg
(per 300 g edible portion)
Eggplant Western type (fruit, raw)
×
5.1
17 mg
(per 350 g edible portion)
Red chicory (leaves, raw)
×
3.9
9 mg
(per 150 g edible portion)
Tomatoes Canned products (juice)
×
7.3
6 mg
(per 175 g edible portion)
Sweet corn (immature kernels on cob, frozen)
×
11
10 mg
(per 240 g edible portion)
Sweet corn (immature kernels, boiled)
×
6.6
1 mg
(per 15 g edible portion)
Kidney bean, Sayaingen (immature pods, boiled)
×
66
13 mg
(per 270 g edible portion)
Head lettuce, crisp type (head, raw)
×
5.1
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