Vegetables High in Vitamin C (201st - 220th) (per 100 g edible portion)

• Bamboo shoot (shoots, raw)
  
  10 mg
• Water dropwort (stems and leaves, boiled)
  
  10 mg
• Oriental pickling melon, Pickle (salted pickles)
  
  10 mg
• Chrysanthemum (kikunori)
  
  10 mg
• Leek (bulb and leaves, boiled)
  
  9 mg
• Lily bulb (bulb, raw)
  
  9 mg
• Mukago (raw)
  
  9 mg
• Chayote (salted pickles)
  
  9 mg
• Young sweet corn (young ear, raw)
  
  9 mg
• Daikon, Japanese radish (root without skin, boiled)
  
  9 mg
• Daikon, Japanese radish (root with skin, boiled)
  
  9 mg
• Cos lettuce (leaves, raw)
  
  8 mg
• Lily bulb (bulb, boiled)
  
  8 mg
• Mung bean sprout (raw)
  
  8 mg
• Kiri-mitsuba (leaves, raw)
  
  8 mg
• Kintoki (root without skin, boiled)
  
  8 mg
• Kintoki (root without skin, raw)
  
  8 mg
• Kintoki (root with skin, raw)
  
  8 mg
• Eggplant Pickle (nukamiso-zuke)
  
  8 mg
• Sweet corn (immature kernels, raw)
  
  8 mg