Vegetables Low in Vitamin C (161st - 180th) (per 100 g edible portion)

• Qing gin cai (leaves, boiled)
  
  15 mg
• Field horsetail (fertile shoot, boiled)
  
  15 mg
• Tomato (fruit, raw)
  
  15 mg
• Ki-nira (leaves, raw)
  
  15 mg
• Hiroshimana (salted pickles)
  
  15 mg
• Asparagus (shoots, boiled)
  
  16 mg
• Green pea (boiled)
  
  16 mg
• Turnip (root, with skin, boiled)
  
  16 mg
• Turnip (root, without skin, boiled)
  
  16 mg
• Pumpkin, Japan (fruit, raw)
  
  16 mg
• Pumpkin, Japan (fruit, boiled)
  
  16 mg
• Winged bean (immature pods, raw)
  
  16 mg
• Yard bean (immature pods, boiled)
  
  16 mg
• Basil (leaves, raw)
  
  16 mg
• Cabbage (head, boiled)
  
  17 mg
• Red-tip leaf lettuce (leaves, raw)
  
  17 mg
• Turnip (root, without skin, raw)
  
  18 mg
• Broad bean (immature beans, boiled)
  
  18 mg
• Malabar nightshade (stems and leaves, boiled)
  
  18 mg
• East Indian lotus root (rhizome, boiled)
  
  18 mg