The amount of Vegetables that contain 96 mg of Vitamin C
(231 - 237)
2 mg
(per 110 g edible portion)
Ginger (rhizome, raw)
×
48
1 mg
(per 50 g edible portion)
Soybean sprout (boiled)
×
96
1 mg
(per 50 g edible portion)
Kiri-mitsuba (leaves, boiled)
×
96
2 mg
(per 150 g edible portion)
Carrot, regular (juice, canned)
×
48
2 mg
(per 160 g edible portion)
Eggplant (fruit, boiled)
×
48
4 mg
(per 430 g edible portion)
Zuiki (fresh zuiki, boiled)
×
24
2 mg
(per 215 g edible portion)
Edible burdock (root, boiled)
×
48
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1
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24
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