Vitamin C (ascorbic acid) in Legumes

List of legumes with a high vitamin C (ascorbic acid) content.

№ The amount of Percent Daily Value (DV) per 100 g
1 Green peas 40mg 44.4%
2 Kidney bean sprouts 38.7mg 43%
3 Broad beans (raw) 33mg 36.7%
4 Pinto beans sprouts 21.7mg 24.1%
5 Broad beans 19.8mg 22%
6 Lentil sprouts 16.5mg 18.3%
7 Yardlong beans 16.2mg 18%
8 Soy bean sprouts 15.3mg 17%
9 Mung bean sprouts 13.2mg 14.7%
10 Pea sprouts 10.4mg 11.6%
11 Lima beans 10.1mg 11.2%
12 Green beans (snap beans) 9.7mg 10.8%
13 Canned green peas 9.6mg 10.7%
14 Alfalfa sprouts 8.2mg 9.1%
15 Edamame 6.1mg 6.8%
16 Chickpeas 4mg 4.4%
17 Fenugreek seed 3mg 3.3%
18 Soy beans 1.7mg 1.9%
19 Lentils 1.5mg 1.7%
20 Cooked chickpeas 1.3mg 1.4%
21 Kidney beans 1.2mg 1.3%
22 Lupin beans 1.1mg 1.2%
23 Mung beans 1mg 1.1%
24 Navy beans 0.9mg 1%
25 Pinto beans 0.8mg 0.9%
26 Peas 0.4mg 0.4%
27 Cowpeas 0.4mg 0.4%
28 Fava beans 0.3mg 0.3%
29 Firm tofu 0.2mg 0.2%
30 Tofu 0.2mg 0.2%
31 Peanuts 0mg 0%
32 Roasted peanuts 0mg 0%
33 Pigeon peas 0mg 0%
34 Soy meal 0mg 0%
35 Soy protein isolate 0mg 0%
36 Soy protein concentrate 0mg 0%
37 Hydrolyzed soy sauce 0mg 0%
38 Soy sauce (tamari) 0mg 0%
39 Extra-firm tofu 0mg 0%
40 Tempeh 0mg 0%
41 Adzuki beans 0mg 0%
42 Pink beans 0mg 0%
43 Black beans 0mg 0%