The amount of Foods that contain 22 mg of Vitamin C (51 - 60)

• 

  6 mg

  (per 12 g edible portion)

  Sweet pepper (fruit, raw)
  × 3.7
• 

  24 mg

  (per 42 g edible portion)

  Red pepper (leaves and fruits, sauteed)
  × 0.9
• 

  96 mg

  (per 206 g edible portion)

  Kaki, Japanese persimmon (astringency removed, raw)
  × 0.2
• 

  99 mg

  (per 180 g edible portion)

  Rape (stems and leaves, boiled)
  × 0.2
• 

  94 mg

  (per 200 g edible portion)

  Kyona (leaves, raw)
  × 0.2
• 

  157 mg

  (per 290 g edible portion)

  Broccoli (inflorescence, boiled)
  × 0.1
• 

  4 mg

  (per 8 g edible portion)

  Modified milk powder
  × 5.5
• 

  93 mg

  (per 250 g edible portion)

  Tangor (juice sacs, raw)
  × 0.2
• 

  80 mg

  (per 150 g edible portion)

  Grapefruit (fruit juices, reconstituted fruit juice)
  × 0.3
• 

  38 mg

  (per 80 g edible portion)

  Daikon, Japanese radish (leaves, raw)
  × 0.6