The amount of Vegetables that contain 22 mg of Vitamin C (101 - 110)

• 

  53 mg

  (per 250 g edible portion)

  Spinach (leaves, frozen)
  × 0.4
• 

  17 mg

  (per 80 g edible portion)

  Daikon, Japanese radish (leaves, boiled)
  × 1.3
• 

  31 mg

  (per 160 g edible portion)

  Komatsuna (leaves, boiled)
  × 0.7
• 

  27 mg

  (per 130 g edible portion)

  Turnip, Pickle (salted pickles, root without skin)
  × 0.8
• 

  6 mg

  (per 40 g edible portion)

  Water dropwort (stems and leaves, raw)
  × 3.7
• 

  24 mg

  (per 127 g edible portion)

  Zucchini (fruit, raw)
  × 0.9
• 

  26 mg

  (per 130 g edible portion)

  Turnip, Pickle (nukamiso-zuke, root without skin)
  × 0.8
• 

  45 mg

  (per 250 g edible portion)

  Spinach (leaves, boiled)
  × 0.5
• 

  375 mg

  (per 2100 g edible portion)

  Chinese cabbage (head, raw)
  × 0.06
• 

  18 mg

  (per 100 g edible portion)

  Chinese chive (leaves, raw)
  × 1.2