Vitamin C Content of Vegetables
(Initial H)
16 mg
(per 40 g edible portion)
Ha-daikon (leaves, raw)
6 mg
(per 30 g edible portion)
Ha-ninjin (leaves, raw)
2 mg
(per 85 g edible portion)
Ha-shoga (rhizome, raw)
22 mg
(per 100 g edible portion)
Hana-nira (scape and flower bud, raw)
12 mg
(per 95 g edible portion)
Head lettuce, butter type (leaves, raw)
13 mg
(per 270 g edible portion)
Head lettuce, crisp type (head, raw)
6 mg
(per 15 g edible portion)
Hinona (pickles, sweetened)
100 mg
(per 200 g edible portion)
Hinona (root with tops, raw)
45 mg
(per 300 g edible portion)
Hiroshimana (salted pickles)
120 mg
(per 220 g edible portion)
Horseradish (rhizome, raw)
