The amount of Vegetables that contain 22 mg of Vitamin C (131 - 140)

• 

  45 mg

  (per 300 g edible portion)

  Hiroshimana (salted pickles)
  × 0.5
• 

  8 mg

  (per 50 g edible portion)

  Ki-nira (leaves, raw)
  × 2.8
• 

  32 mg

  (per 220 g edible portion)

  Tomato (fruit, raw)
  × 0.7
• 

  2 mg

  (per 10 g edible portion)

  Field horsetail (fertile shoot, boiled)
  × 11
• 

  19 mg

  (per 160 g edible portion)

  Qing gin cai (leaves, boiled)
  × 1.2
• 

  180 mg

  (per 1200 g edible portion)

  Daikon, Japanese radish, Pickle (nukamiso-zuke)
  × 0.1
• 

  8 mg

  (per 60 g edible portion)

  Qin cai (stems and leaves, raw)
  × 2.8
• 

  3 mg

  (per 40 g edible portion)

  Edamame (boiled)
  × 7.3
• 

  11 mg

  (per 95 g edible portion)

  Asparagus (shoots, raw)
  × 2
• 

  10 mg

  (per 265 g edible portion)

  Artichoke (flower bud, raw)
  × 2.2