Vegetables Low in Vitamin C (201st - 220th) (per 100 g edible portion)

• Esharotto (bulb, raw)
  
  21 mg
• Leaf lettuce (leaves, raw)
  
  21 mg
• Turfed stone leek (leaves, boiled)
  
  21 mg
• Cucumber, Pickle (nukamiso-zuke)
  
  22 mg
• Shandong cai (leaves, boiled)
  
  22 mg
• New Zealand spinach (stems and leaves, raw)
  
  22 mg
• Ha-ninjin (leaves, raw)
  
  22 mg
• Ne-mitsuba (leaves, raw)
  
  22 mg
• Ashitaba (stems and leaves, boiled)
  
  23 mg
• Green pea (frozen)
  
  23 mg
• Broad bean (immature beans, raw)
  
  23 mg
• Nagasaki-hakusai (leaves, boiled)
  
  23 mg
• Hana-nira (scape and flower bud, raw)
  
  23 mg
• Scallion (bulb, raw)
  
  23 mg
• Osaka-shirona (leaves, boiled)
  
  24 mg
• Royal fern, Nama-zenmai (young shoots, raw)
  
  24 mg
• Qing gin cai (leaves, raw)
  
  24 mg
• Chinese cabbage (kim chee)
  
  24 mg
• Yard bean (immature pods, raw)
  
  25 mg
• Asatsuki (leaves, raw)
  
  26 mg