Vegetables High in Vitamin C (161st - 180th) (per 100 g edible portion)

• Asparagus (shoots, boiled)
  
  16 mg
• Hiroshimana (salted pickles)
  
  15 mg
• Ki-nira (leaves, raw)
  
  15 mg
• Tomato (fruit, raw)
  
  15 mg
• Field horsetail (fertile shoot, boiled)
  
  15 mg
• Qing gin cai (leaves, boiled)
  
  15 mg
• Daikon, Japanese radish, Pickle (nukamiso-zuke)
  
  15 mg
• Qin cai (stems and leaves, raw)
  
  15 mg
• Saltwort (stems and leaves, boiled)
  
  15 mg
• Edamame (boiled)
  
  15 mg
• Asparagus (shoots, raw)
  
  15 mg
• Artichoke (flower bud, raw)
  
  15 mg
• Head lettuce, butter type (leaves, raw)
  
  14 mg
• Fukinoto (inflorescence, raw)
  
  14 mg
• Ta cai (leaves, boiled)
  
  14 mg
• Cucumber (fruit, raw)
  
  14 mg
• Ito-mitsuba (leaves, raw)
  
  13 mg
• Hyacinth bean (immature pods, raw)
  
  13 mg
• Sugukina (root, raw)
  
  13 mg
• Ne-mitsuba (leaves, boiled)
  
  12 mg