Vitamin C Content of Vegetables
(Initial O)
2 mg
(per 30 g edible portion)
Okra (pods, boiled)
3 mg
(per 30 g edible portion)
Okra (pods, raw)
10 mg
(per 200 g edible portion)
Onion (bulb, boiled)
10 mg
(per 200 g edible portion)
Onion (bulb, leached in water)
15 mg
(per 200 g edible portion)
Onion (bulb, raw)
35 mg
(per 580 g edible portion)
Oriental pickling melon (fruit, raw)
0 mg
(per 10 g edible portion)
Oriental pickling melon, Pickle (nara-zuke)
59 mg
(per 260 g edible portion)
Osaka-shirona (leaves, boiled)
68 mg
(per 260 g edible portion)
Osaka-shirona (leaves, raw)
11 mg
(per 30 g edible portion)
Osaka-shirona (salted pickles)
