Vegetables Low in Vitamin C (81st - 100th) (per 100 g edible portion)

• Alfalfa sprout (raw)
  
  5 mg
• Soybean sprout (raw)
  
  5 mg
• Rhubarb (petiole, raw)
  
  5 mg
• Head lettuce, crisp type (head, raw)
  
  5 mg
• Kidney bean, Sayaingen (immature pods, boiled)
  
  6 mg
• Sweet corn (immature kernels, boiled)
  
  6 mg
• Sweet corn (immature kernels on cob, frozen)
  
  6 mg
• Tomatoes Canned products (juice)
  
  6 mg
• Red chicory (leaves, raw)
  
  6 mg
• Eggplant Western type (fruit, raw)
  
  6 mg
• Kintoki (root with skin, boiled)
  
  6 mg
• Manchurian wild rice (stem, raw)
  
  6 mg
• Water convolvulus (stems and leaves, boiled)
  
  6 mg
• Endive (leaves, raw)
  
  7 mg
• Okra (pods, boiled)
  
  7 mg
• Qin cai (stems and leaves, boiled)
  
  7 mg
• Celery (petiole, raw)
  
  7 mg
• Red onion (bulb, raw)
  
  7 mg
• Japanese angelica-tree (spears, raw)
  
  7 mg
• Eggplant Pickle (salted pickles)
  
  7 mg