Vitamin C Content of Vegetables
(Initial Q)
4 mg
(per 60 g edible portion)
Qin cai (stems and leaves, boiled)
8 mg
(per 60 g edible portion)
Qin cai (stems and leaves, raw)
19 mg
(per 160 g edible portion)
Qing gin cai (leaves, boiled)
33 mg
(per 160 g edible portion)
Qing gin cai (leaves, raw)
