Vitamin C Content of Vegetables
(81 - 90)
11 mg
(per 80 g edible portion)
Edamame (frozen)
7 mg
(per 50 g edible portion)
Edamame (raw)
8 mg
(per 28 g edible portion)
Asatsuki (leaves, boiled)
8 mg
(per 30 g edible portion)
Nozawana (pickles, seasoned)
-
(per 1 g edible portion)
Perilla (leaves, raw)
1 mg
(per 4 g edible portion)
Watercress (stems and leaves, raw)
7 mg
(per 28 g edible portion)
Asatsuki (leaves, raw)
19 mg
(per 80 g edible portion)
Yard bean (immature pods, raw)
5 mg
(per 20 g edible portion)
Chinese cabbage (kim chee)
33 mg
(per 160 g edible portion)
Qing gin cai (leaves, raw)
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