The amount of Vegetables that contain 22 mg of Vitamin C (121 - 130)

• 

  289 mg

  (per 1700 g edible portion)

  Cabbage (head, boiled)
  × 0.08
• 

  1 mg

  (per 10 g edible portion)

  Basil (leaves, raw)
  × 22
• 

  13 mg

  (per 80 g edible portion)

  Yard bean (immature pods, boiled)
  × 1.7
• 

  1 mg

  (per 5 g edible portion)

  Winged bean (immature pods, raw)
  × 22
• 

  154 mg

  (per 960 g edible portion)

  Pumpkin, Japan (fruit, boiled)
  × 0.1
• 

  100 mg

  (per 960 g edible portion)

  Pumpkin, Japan (fruit, raw)
  × 0.2
• 

  21 mg

  (per 130 g edible portion)

  Turnip (root, without skin, boiled)
  × 1
• 

  21 mg

  (per 130 g edible portion)

  Turnip (root, with skin, boiled)
  × 1
• 

  2 mg

  (per 10 g edible portion)

  Green pea (boiled)
  × 11
• 

  15 mg

  (per 95 g edible portion)

  Asparagus (shoots, boiled)
  × 1.5