Vegetables Low in Vitamin C (261st - 280th) (per 100 g edible portion)

• Shandong cai (salted pickles)
  
  44 mg
• Turnip rape (flower buds and stems, boiled)
  
  44 mg
• Konegi (leaves, raw)
  
  44 mg
• Kohlrabi (enlarged stems, raw)
  
  45 mg
• Daikon, Japanese radish, Pickle (bettara-zuke)
  
  45 mg
• Taisai, Chinese mustard (leaves, raw)
  
  45 mg
• Kuki-ninniku (scape, raw)
  
  45 mg
• Bai cai (leaves, raw)
  
  45 mg
• Turnip (leaves, boiled)
  
  47 mg
• Green ball (head, raw)
  
  47 mg
• Kyona (salted pickles)
  
  47 mg
• Kaiware-daikon (young stems and leaves, raw)
  
  47 mg
• Tsumamina (leaves, raw)
  
  47 mg
• East Indian lotus root (rhizome, raw)
  
  48 mg
• Turnip, Pickle (nukamiso-zuke, leaves)
  
  49 mg
• Sweet pepper (fruit, sauted)
  
  49 mg
• Ha-daikon (leaves, raw)
  
  49 mg
• Hiroshimana (leaves, raw)
  
  49 mg
• Hinona (root with tops, raw)
  
  52 mg
• Cauliflower (inflorescence, boiled)
  
  53 mg