Vegetables Low in Vitamin C (281st - 300th) (per 100 g edible portion)

• Daikon, Japanese radish (leaves, raw)
  
  53 mg
• Daikon, Japanese radish, Pickle (shiooshidaikon-zuke)
  
  53 mg
• Broccoli (inflorescence, boiled)
  
  54 mg
• Kyona (leaves, raw)
  
  55 mg
• Rape (stems and leaves, boiled)
  
  55 mg
• Red pepper (leaves and fruits, sauteed)
  
  56 mg
• Sweet pepper (fruit, raw)
  
  57 mg
• Gyoja-ninniku (leaves, raw)
  
  59 mg
• Sayaendo (immature pods, raw)
  
  60 mg
• Red garlic (bulb and leaves, raw)
  
  60 mg
• Leaf mustard (leaves, raw)
  
  64 mg
• Tossa jute (stems and leaves, raw)
  
  65 mg
• Rocket salad (leaves, raw)
  
  66 mg
• Water pepper sprout (raw)
  
  67 mg
• Red cabbage (head, raw)
  
  68 mg
• Takana, broad leaf mustard (leaves, raw)
  
  69 mg
• Mizukakena (salted pickles)
  
  70 mg
• Sugukina (leaves, raw)
  
  73 mg
• Horseradish (rhizome, raw)
  
  73 mg
• Domiao (stems and leaves, raw)
  
  74 mg