The amount of Foods that contain 22 mg of Vitamin C (471 - 480)

• 

  2 mg

  (per 100 g edible portion)

  Fig (raw)
  × 11
• 

  1 mg

  (per 50 g edible portion)

  Mung bean sprout (boiled)
  × 22
• 

  1 mg

  (per 50 g edible portion)

  Black gram sprout (boiled)
  × 22
• 

  5 mg

  (per 410 g edible portion)

  Japanese butterbur (petiole, raw)
  × 4.4
• 

  3 mg

  (per 130 g edible portion)

  Carrot, regular (root without skin, boiled)
  × 7.3
• 

  3 mg

  (per 130 g edible portion)

  Carrot, regular (root with skin, boiled)
  × 7.3
• 

  4 mg

  (per 300 g edible portion)

  Eggplant Western type (fruit, fried)
  × 5.5
• 

  1 mg

  (per 25 g edible portion)

  Sweet corn, Canned product (whole kernel style)
  × 22
• 

  2 mg

  (per 130 g edible portion)

  Chicory (spears, raw)
  × 11
• 

  2 mg

  (per 110 g edible portion)

  Ginger (rhizome, raw)
  × 11