The amount of Foods that contain 22 mg of Vitamin C (161 - 170)

• 

  2 mg

  (per 10 g edible portion)

  Green pea (frozen)
  × 11
• 

  9 mg

  (per 40 g edible portion)

  Ashitaba (stems and leaves, boiled)
  × 2.4
• 

  2 mg

  (per 9 g edible portion)

  Ginkgo nut (raw)
  × 11
• 

  50 mg

  (per 240 g edible portion)

  Sweet potatoe (tuberous root, baked)
  × 0.4
• 

  33 mg

  (per 150 g edible portion)

  Valencia (fruit juices, straight fruit juice)
  × 0.7
• 

  6 mg

  (per 30 g edible portion)

  Ha-ninjin (leaves, raw)
  × 3.7
• 

  13 mg

  (per 60 g edible portion)

  Shandong cai (leaves, boiled)
  × 1.7
• 

  63 mg

  (per 285 g edible portion)

  Cucumber, Pickle (nukamiso-zuke)
  × 0.3
• 

  17 mg

  (per 80 g edible portion)

  Walleye pollack (tarako, baked)
  × 1.3
• 

  4 mg

  (per 20 g edible portion)

  Hyuganatsu (juice sacs, raw)
  × 5.5