The amount of Vegetables that contain 22 mg of Vitamin C (91 - 100)

• 

  22 mg

  (per 100 g edible portion)

  Hana-nira (scape and flower bud, raw)
  × 1
• 

  4 mg

  (per 25 g edible portion)

  Broad bean (immature beans, raw)
  × 5.5
• 

  2 mg

  (per 10 g edible portion)

  Green pea (frozen)
  × 11
• 

  9 mg

  (per 40 g edible portion)

  Ashitaba (stems and leaves, boiled)
  × 2.4
• 

  6 mg

  (per 30 g edible portion)

  Ha-ninjin (leaves, raw)
  × 3.7
• 

  13 mg

  (per 60 g edible portion)

  Shandong cai (leaves, boiled)
  × 1.7
• 

  63 mg

  (per 285 g edible portion)

  Cucumber, Pickle (nukamiso-zuke)
  × 0.3
• 

  13 mg

  (per 60 g edible portion)

  Turfed stone leek (leaves, boiled)
  × 1.7
• 

  51 mg

  (per 257 g edible portion)

  Leaf lettuce (leaves, raw)
  × 0.4
• 

  9 mg

  (per 73 g edible portion)

  Esharotto (bulb, raw)
  × 2.4