Vegetables Low in Vitamin C (121st - 140th) (per 100 g edible portion)

• Lily bulb (bulb, raw)
  
  9 mg
• Leek (bulb and leaves, boiled)
  
  9 mg
• Chrysanthemum (kikunori)
  
  10 mg
• Oriental pickling melon, Pickle (salted pickles)
  
  10 mg
• Water dropwort (stems and leaves, boiled)
  
  10 mg
• Bamboo shoot (shoots, raw)
  
  10 mg
• Tomato, Canned product (whole)
  
  10 mg
• Garlic (bulb, raw)
  
  10 mg
• Chinese cabbage (head, boiled)
  
  10 mg
• Artichoke (flower bud, boiled)
  
  11 mg
• Asparagus (canned in brine)
  
  11 mg
• Okra (pods, raw)
  
  11 mg
• Spaghetti squash (fruit, raw)
  
  11 mg
• Chrysanthemum (petals, raw)
  
  11 mg
• Cucumber, Pickle (salted pickles)
  
  11 mg
• Daikon, Japanese radish (root without skin, raw)
  
  11 mg
• Chinese chive (leaves, boiled)
  
  11 mg
• Nebuka-negi (leaves, blanched, raw)
  
  11 mg
• Chayote (fruit, raw)
  
  11 mg
• Black gram sprout (raw)
  
  11 mg