Vegetables High in Vitamin C (61st - 80th) (per 100 g edible portion)

• Taisai, Chinese mustard (leaves, raw)
  
  45 mg
• Daikon, Japanese radish, Pickle (bettara-zuke)
  
  45 mg
• Kohlrabi (enlarged stems, raw)
  
  45 mg
• Konegi (leaves, raw)
  
  44 mg
• Turnip rape (flower buds and stems, boiled)
  
  44 mg
• Shandong cai (salted pickles)
  
  44 mg
• Turnip, Pickle (salted pickles, leaves)
  
  44 mg
• Sayaendo (immature pods, boiled)
  
  44 mg
• Pumpkin, Western (fruit, raw)
  
  43 mg
• Snap pea (immature pods, raw)
  
  43 mg
• Yomena (leaves, raw)
  
  42 mg
• Nozawana (leaves, raw)
  
  41 mg
• Malabar nightshade (stems and leaves, raw)
  
  41 mg
• Taisai, Chinese mustard (salted pickles)
  
  41 mg
• Cabbage (head, raw)
  
  41 mg
• Ashitaba (stems and leaves, raw)
  
  41 mg
• Hinona (pickles, sweetened)
  
  39 mg
• Kuki-ninniku (scape, boiled)
  
  39 mg
• Wax gourd (fruit, raw)
  
  39 mg
• Komatsuna (leaves, raw)
  
  39 mg