Vegetables High in Vitamin C (261st - 280th) (per 100 g edible portion)

• Carrot, regular (root with skin, raw)
  
  4 mg
• Eggplant (fruit, raw)
  
  4 mg
• Sweet corn (immature kernels, frozen)
  
  4 mg
• Japanese silverleaf (petiole, raw)
  
  4 mg
• Udo (stem, raw)
  
  4 mg
• Sponge gourd (immature fruit, boiled)
  
  3 mg
• Fukinoto (inflorescence, boiled)
  
  3 mg
• Table beet (root, boiled)
  
  3 mg
• Tomato, Canned product (juice cocktail)
  
  3 mg
• Sweet corn, Canned product (cream style)
  
  3 mg
• Japanese angelica-tree (spears, boiled)
  
  3 mg
• Kiriboshi-daikon
  
  3 mg
• Ha-shoga (rhizome, raw)
  
  3 mg
• Edible burdock (root, raw)
  
  3 mg
• Udo (stem, leached in water)
  
  3 mg
• Mugwort (leaves, boiled)
  
  2 mg
• Mung bean sprout (boiled)
  
  2 mg
• Black gram sprout (boiled)
  
  2 mg
• Myoga (spike, raw)
  
  2 mg
• Japanese butterbur (petiole, raw)
  
  2 mg