Vegetables Low in Vitamin C (61st - 80th) (per 100 g edible portion)

• Sponge gourd (immature fruit, boiled)
  
  3 mg
• Udo (stem, raw)
  
  4 mg
• Japanese silverleaf (petiole, raw)
  
  4 mg
• Sweet corn (immature kernels, frozen)
  
  4 mg
• Eggplant (fruit, raw)
  
  4 mg
• Carrot, regular (root with skin, raw)
  
  4 mg
• Carrot, regular (root without skin, raw)
  
  4 mg
• Mini-kyarotto (root, raw)
  
  4 mg
• Ito-mitsuba (leaves, boiled)
  
  4 mg
• Rhubarb (petiole, boiled)
  
  4 mg
• Yama-udo (stem, raw)
  
  5 mg
• Chrysanthemum (petals, boiled)
  
  5 mg
• Perilla (seeds, raw)
  
  5 mg
• Garland chrysanthemum (leaves, boiled)
  
  5 mg
• Zuiki (fresh zuiki, raw)
  
  5 mg
• Onion (bulb, leached in water)
  
  5 mg
• Onion (bulb, boiled)
  
  5 mg
• Carrot, regular (root, frozen)
  
  5 mg
• Table beet (root, raw)
  
  5 mg
• Sponge gourd (immature fruit, raw)
  
  5 mg