Page 78 - Natural Antioxidants, Applications in Foods of Animal Origin
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Natural Antioxidants: Occurrence and Their Role in Food Preservation 57
VetBooks.ir TABLE 2.3 (Continued)
Sources of vitamin C mg of ascorbic acid per 100 g of wet
weight or edible portion
Strawberry 59–70
Pineapple 15–25
Rose hips 250–800
Vegetables
Beans, various 10–15
Broccoli 70–90
Brussels sprouts 100–120
Cabbage 30–70
Carrot 5–10
Cucumber 6–8
Cauliflower 50–70
Eggplant 15–20
Kale 70–100
Onion 10–15
Parsley 90–130
Peas 8–12
Potato 4–30
Pumpkin 15
Radish 25
Spinach 35–40
Tomato 15–20
Condiments
Chicory 30–40
Coriander (spice) 90
Garlic 15–25
Horseradish 50
Lettuce, various 10–30
Leek 15
Parsley 200–300
Pepper, various 150–200
