Vitamin C Content of Vegetables
(71 - 80)
8 mg
(per 25 g edible portion)
Cherry tomato (fruit, raw)
480 mg
(per 1500 g edible portion)
Pumpkin, Western (fruit, boiled)
17 mg
(per 60 g edible portion)
Ta cai (leaves, raw)
6 mg
(per 20 g edible portion)
Takana, broad leaf mustard (salted pickles)
36 mg
(per 130 g edible portion)
Turnip, Pickle (nukamiso-zuke, root with skin)
68 mg
(per 260 g edible portion)
Osaka-shirona (leaves, raw)
8 mg
(per 30 g edible portion)
Chinese cabbage (salted pickles)
5 mg
(per 20 g edible portion)
Nozawana (salted pickles)
486 mg
(per 1800 g edible portion)
Wax gourd (friut, boiled)
7 mg
(per 27 g edible portion)
Kogomi (spears, raw)
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