Vegetables Low in Vitamin C (141st - 160th) (per 100 g edible portion)

• Tossa jute (stems and leaves, boiled)
  
  11 mg
• Leek (bulb and leaves, raw)
  
  11 mg
• Bracken (young shoots, raw)
  
  11 mg
• Daikon, Japanese radish (root with skin, raw)
  
  12 mg
• Daikon, Japanese radish, Pickle (hoshidaikon-zuke)
  
  12 mg
• Radish (root, raw)
  
  12 mg
• Ne-mitsuba (leaves, boiled)
  
  12 mg
• Sugukina (root, raw)
  
  13 mg
• Hyacinth bean (immature pods, raw)
  
  13 mg
• Ito-mitsuba (leaves, raw)
  
  13 mg
• Cucumber (fruit, raw)
  
  14 mg
• Ta cai (leaves, boiled)
  
  14 mg
• Fukinoto (inflorescence, raw)
  
  14 mg
• Head lettuce, butter type (leaves, raw)
  
  14 mg
• Artichoke (flower bud, raw)
  
  15 mg
• Asparagus (shoots, raw)
  
  15 mg
• Edamame (boiled)
  
  15 mg
• Saltwort (stems and leaves, boiled)
  
  15 mg
• Qin cai (stems and leaves, raw)
  
  15 mg
• Daikon, Japanese radish, Pickle (nukamiso-zuke)
  
  15 mg