Vegetables Low in Vitamin C (101st - 120th) (per 100 g edible portion)

• Swiss chard (leaves, boiled)
  
  7 mg
• Kidney bean, Sayaingen (immature pods, raw)
  
  8 mg
• Cucumber, Pickle (pickled in soy sauce)
  
  8 mg
• Oriental pickling melon (fruit, raw)
  
  8 mg
• Bamboo shoot (shoots, boiled)
  
  8 mg
• Onion (bulb, raw)
  
  8 mg
• Sweet corn (immature kernels, raw)
  
  8 mg
• Eggplant Pickle (nukamiso-zuke)
  
  8 mg
• Kintoki (root with skin, raw)
  
  8 mg
• Kintoki (root without skin, raw)
  
  8 mg
• Kintoki (root without skin, boiled)
  
  8 mg
• Kiri-mitsuba (leaves, raw)
  
  8 mg
• Mung bean sprout (raw)
  
  8 mg
• Lily bulb (bulb, boiled)
  
  8 mg
• Cos lettuce (leaves, raw)
  
  8 mg
• Daikon, Japanese radish (root with skin, boiled)
  
  9 mg
• Daikon, Japanese radish (root without skin, boiled)
  
  9 mg
• Young sweet corn (young ear, raw)
  
  9 mg
• Chayote (salted pickles)
  
  9 mg
• Mukago (raw)
  
  9 mg