Vegetables Low in Vitamin C (221st - 240th) (per 100 g edible portion)

• Watercress (stems and leaves, raw)
  
  26 mg
• Perilla (leaves, raw)
  
  26 mg
• Nozawana (pickles, seasoned)
  
  26 mg
• Asatsuki (leaves, boiled)
  
  27 mg
• Edamame (raw)
  
  27 mg
• Edamame (frozen)
  
  27 mg
• Kogomi (spears, raw)
  
  27 mg
• Wax gourd (friut, boiled)
  
  27 mg
• Nozawana (salted pickles)
  
  27 mg
• Chinese cabbage (salted pickles)
  
  27 mg
• Osaka-shirona (leaves, raw)
  
  28 mg
• Turnip, Pickle (nukamiso-zuke, root with skin)
  
  28 mg
• Takana, broad leaf mustard (salted pickles)
  
  30 mg
• Ta cai (leaves, raw)
  
  31 mg
• Ha-negi (leaves, raw)
  
  31 mg
• Pumpkin, Western (fruit, boiled)
  
  32 mg
• Cherry tomato (fruit, raw)
  
  32 mg
• Field horsetail (fertile shoot, raw)
  
  33 mg
• Pumpkin, Western (fruit, frozen)
  
  34 mg
• Shandong cai (leaves, raw)
  
  35 mg