The amount of Foods that contain 22 mg of Vitamin C (31 - 40)

• 

  27 mg

  (per 35 g edible portion)

  Walleye pollack (karashi-mentaiko)
  × 0.8
• 

  19 mg

  (per 30 g edible portion)

  Green sweet pepper (fruit, raw)
  × 1.2
• 

  129 mg

  (per 200 g edible portion)

  Bitter gourd (fruit, raw)
  × 0.2
• 

  42 mg

  (per 80 g edible portion)

  Wasabi (rhizome, raw)
  × 0.5
• 

  150 mg

  (per 200 g edible portion)

  Bitter gourd (fruit, sauted)
  × 0.1
• 

  136 mg

  (per 230 g edible portion)

  Domiao (stems and leaves, raw)
  × 0.2
• 

  120 mg

  (per 220 g edible portion)

  Horseradish (rhizome, raw)
  × 0.2
• 

  166 mg

  (per 260 g edible portion)

  Kaki, Japanese persimmon (nonastringent, raw)
  × 0.1
• 

  53 mg

  (per 90 g edible portion)

  Kiwifruit (raw)
  × 0.4
• 

  127 mg

  (per 200 g edible portion)

  Takana, broad leaf mustard (leaves, raw)
  × 0.2