Vegetables Low in Vitamin C (181st - 200th) (per 100 g edible portion)

• Green pea (raw)
  
  19 mg
• Turnip (root, with skin, raw)
  
  19 mg
• Turnip, Pickle (salted pickles, root with skin)
  
  19 mg
• Kyona (leaves, boiled)
  
  19 mg
• Garland chrysanthemum (leaves, raw)
  
  19 mg
• Chinese chive (leaves, raw)
  
  19 mg
• Chinese cabbage (head, raw)
  
  19 mg
• Swiss chard (leaves, raw)
  
  19 mg
• Spinach (leaves, boiled)
  
  19 mg
• Water convolvulus (stems and leaves, raw)
  
  19 mg
• Peanut (immature beans, boiled)
  
  19 mg
• Turnip, Pickle (nukamiso-zuke, root without skin)
  
  20 mg
• Zucchini (fruit, raw)
  
  20 mg
• Water dropwort (stems and leaves, raw)
  
  20 mg
• Peanut (immature beans, raw)
  
  20 mg
• Saltwort (stems and leaves, raw)
  
  21 mg
• Turnip, Pickle (salted pickles, root without skin)
  
  21 mg
• Komatsuna (leaves, boiled)
  
  21 mg
• Daikon, Japanese radish (leaves, boiled)
  
  21 mg
• Spinach (leaves, frozen)
  
  21 mg