Vitamin C Content of Vegetables
(61 - 70)
21 mg
(per 55 g edible portion)
Kuki-ninniku (scape, boiled)
491 mg
(per 1800 g edible portion)
Wax gourd (fruit, raw)
53 mg
(per 160 g edible portion)
Komatsuna (leaves, raw)
11 mg
(per 30 g edible portion)
Osaka-shirona (salted pickles)
21 mg
(per 60 g edible portion)
Turfed stone leek (leaves, raw)
79 mg
(per 250 g edible portion)
Spinach (leaves, raw)
11 mg
(per 30 g edible portion)
Sugukina (pickles)
20 mg
(per 60 g edible portion)
Shandong cai (leaves, raw)
510 mg
(per 1500 g edible portion)
Pumpkin, Western (fruit, frozen)
3 mg
(per 10 g edible portion)
Field horsetail (fertile shoot, raw)
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