The amount of Foods that contain 22 mg of Vitamin C (241 - 250)

• 

  6 mg

  (per 42 g edible portion)

  Fukinoto (inflorescence, raw)
  × 3.7
• 

  8 mg

  (per 60 g edible portion)

  Ta cai (leaves, boiled)
  × 2.8
• 

  16 mg

  (per 120 g edible portion)

  Cucumber (fruit, raw)
  × 1.4
• 

  3 mg

  (per 25 g edible portion)

  Ito-mitsuba (leaves, raw)
  × 7.3
• 

  3 mg

  (per 30 g edible portion)

  Carambola (raw)
  × 7.3
• 

  1 mg

  (per 16 g edible portion)

  Olive (pickles, green olives)
  × 22
• 

  18 mg

  (per 150 g edible portion)

  Satsuma mandarin (fruit juices, juice with juice sacs)
  × 1.2
• 

  1 mg

  (per 12 g edible portion)

  Radish (root, raw)
  × 22
• 

  1 mg

  (per 10 g edible portion)

  Daikon, Japanese radish, Pickle (hoshidaikon-zuke)
  × 22
• 

  130 mg

  (per 1200 g edible portion)

  Daikon, Japanese radish (root with skin, raw)
  × 0.2