Vegetables High in Vitamin C (281st - 298th) (per 100 g edible portion)

• Carrot, regular (root without skin, boiled)
  
  2 mg
• Carrot, regular (root with skin, boiled)
  
  2 mg
• Eggplant Western type (fruit, fried)
  
  2 mg
• Sweet corn, Canned product (whole kernel style)
  
  2 mg
• Chicory (spears, raw)
  
  2 mg
• Royal fern, Nama-zenmai (young shoots, boiled)
  
  2 mg
• Ginger (rhizome, raw)
  
  2 mg
• Arrowhead (tuber, raw)
  
  2 mg
• Wasabi (wasabi-zuke)
  
  1 mg
• Soybean sprout (boiled)
  
  1 mg
• Myoga-take (stems and leaves, raw)
  
  1 mg
• Kiri-mitsuba (leaves, boiled)
  
  1 mg
• Carrot, regular (juice, canned)
  
  1 mg
• Eggplant (fruit, boiled)
  
  1 mg
• Summer cypress seed (seeds, boiled)
  
  1 mg
• Red pepper (fruit, dried)
  
  1 mg
• Zuiki (fresh zuiki, boiled)
  
  1 mg
• Edible burdock (root, boiled)
  
  1 mg