Vegetables High in Vitamin C (181st - 200th) (per 100 g edible portion)

• Radish (root, raw)
  
  12 mg
• Daikon, Japanese radish, Pickle (hoshidaikon-zuke)
  
  12 mg
• Daikon, Japanese radish (root with skin, raw)
  
  12 mg
• Bracken (young shoots, raw)
  
  11 mg
• Leek (bulb and leaves, raw)
  
  11 mg
• Tossa jute (stems and leaves, boiled)
  
  11 mg
• Black gram sprout (raw)
  
  11 mg
• Chayote (fruit, raw)
  
  11 mg
• Nebuka-negi (leaves, blanched, raw)
  
  11 mg
• Chinese chive (leaves, boiled)
  
  11 mg
• Daikon, Japanese radish (root without skin, raw)
  
  11 mg
• Cucumber, Pickle (salted pickles)
  
  11 mg
• Chrysanthemum (petals, raw)
  
  11 mg
• Spaghetti squash (fruit, raw)
  
  11 mg
• Okra (pods, raw)
  
  11 mg
• Asparagus (canned in brine)
  
  11 mg
• Artichoke (flower bud, boiled)
  
  11 mg
• Chinese cabbage (head, boiled)
  
  10 mg
• Garlic (bulb, raw)
  
  10 mg
• Tomato, Canned product (whole)
  
  10 mg