Vegetables Low in Vitamin C (21st - 40th) (per 100 g edible portion)

• Eggplant Pickle (koji-zuke)
  
  0 mg
• Eggplant Pickle (shiba-zuke)
  
  0 mg
• Japanese butterbur (petiole, boiled)
  
  0 mg
• Yamagobo (miso-zuke)
  
  0 mg
• Scallion (pickles, sweetened)
  
  0 mg
• Bracken (young shoots, boiled)
  
  0 mg
• Bracken (young shoots, dried, raw)
  
  0 mg
• Ginger (pickles)
  
  Tr
• Edible burdock (root, boiled)
  
  1 mg
• Zuiki (fresh zuiki, boiled)
  
  1 mg
• Red pepper (fruit, dried)
  
  1 mg
• Summer cypress seed (seeds, boiled)
  
  1 mg
• Eggplant (fruit, boiled)
  
  1 mg
• Carrot, regular (juice, canned)
  
  1 mg
• Kiri-mitsuba (leaves, boiled)
  
  1 mg
• Myoga-take (stems and leaves, raw)
  
  1 mg
• Soybean sprout (boiled)
  
  1 mg
• Wasabi (wasabi-zuke)
  
  1 mg
• Arrowhead (tuber, raw)
  
  2 mg
• Ginger (rhizome, raw)
  
  2 mg