The amount of Foods that contain 22 mg of Vitamin C (251 - 260)

• 

  1 mg

  (per 10 g edible portion)

  Jerusalem-artichoke (tuber, raw)
  × 22
• 

  2 mg

  (per 16 g edible portion)

  Shiikuwasha (juice, fresh)
  × 11
• 

  2 mg

  (per 18 g edible portion)

  Olive (pickles, stuffed olives)
  × 11
• 

  3 mg

  (per 30 g edible portion)

  Bracken (young shoots, raw)
  × 7.3
• 

  30 mg

  (per 420 g edible portion)

  Leek (bulb and leaves, raw)
  × 0.7
• 

  3 mg

  (per 25 g edible portion)

  Tossa jute (stems and leaves, boiled)
  × 7.3
• 

  5 mg

  (per 50 g edible portion)

  Black gram sprout (raw)
  × 4.4
• 

  15 mg

  (per 140 g edible portion)

  Chayote (fruit, raw)
  × 1.5
• 

  10 mg

  (per 150 g edible portion)

  Nebuka-negi (leaves, blanched, raw)
  × 2.2
• 

  11 mg

  (per 100 g edible portion)

  Chinese chive (leaves, boiled)
  × 2