The amount of Vegetables that contain 22 mg of Vitamin C (201 - 210)

• 

  2 mg

  (per 50 g edible portion)

  Soybean sprout (raw)
  × 11
• 

  1 mg

  (per 10 g edible portion)

  Alfalfa sprout (raw)
  × 22
• 

  13 mg

  (per 280 g edible portion)

  Table beet (root, raw)
  × 1.7
• 

  1 mg

  (per 10 g edible portion)

  Carrot, regular (root, frozen)
  × 22
• 

  10 mg

  (per 200 g edible portion)

  Onion (bulb, boiled)
  × 2.2
• 

  10 mg

  (per 200 g edible portion)

  Onion (bulb, leached in water)
  × 2.2
• 

  20 mg

  (per 430 g edible portion)

  Zuiki (fresh zuiki, raw)
  × 1.1
• 

  8 mg

  (per 150 g edible portion)

  Garland chrysanthemum (leaves, boiled)
  × 2.8
• 

  6 mg

  (per 173 g edible portion)

  Yama-udo (stem, raw)
  × 3.7
• 

  1 mg

  (per 25 g edible portion)

  Ito-mitsuba (leaves, boiled)
  × 22