Vitamin C Content of Vegetables
(Initial C) (21 - 28)
18 mg
(per 100 g edible portion)
Chinese chive (leaves, raw)
1 mg
(per 5 g edible portion)
Chrysanthemum (kikunori)
-
(per 5 g edible portion)
Chrysanthemum (petals, boiled)
-
(per 5 g edible portion)
Chrysanthemum (petals, raw)
16 mg
(per 120 g edible portion)
Cucumber (fruit, raw)
63 mg
(per 285 g edible portion)
Cucumber, Pickle (nukamiso-zuke)
1 mg
(per 15 g edible portion)
Cucumber, Pickle (pickled in soy sauce)
13 mg
(per 120 g edible portion)
Cucumber, Pickle (salted pickles)
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