The amount of Foods that contain 22 mg of Vitamin C (81 - 90)

• 

  79 mg

  (per 180 g edible portion)

  Turnip rape (flower buds and stems, boiled)
  × 0.3
• 

  25 mg

  (per 60 g edible portion)

  Shandong cai (salted pickles)
  × 0.9
• 

  7 mg

  (per 16 g edible portion)

  Turnip, Pickle (salted pickles, leaves)
  × 3.1
• 

  2 mg

  (per 5 g edible portion)

  Sayaendo (immature pods, boiled)
  × 11
• 

  419 mg

  (per 1500 g edible portion)

  Pumpkin, Western (fruit, raw)
  × 0.05
• 

  3 mg

  (per 8 g edible portion)

  Snap pea (immature pods, raw)
  × 7.3
• 

  10 mg

  (per 70 g edible portion)

  Kabosu (juice, fresh)
  × 2.2
• 

  63 mg

  (per 150 g edible portion)

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

  37 mg

  (per 90 g edible portion)

  Malabar nightshade (stems and leaves, raw)
  × 0.6
• 

  592 mg

  (per 1700 g edible portion)

  Cabbage (head, raw)
  × 0.04