The amount of Vegetables that contain 22 mg of Vitamin C
(51 - 60)
79 mg
(per 180 g edible portion)
Turnip rape (flower buds and stems, boiled)
×
0.3
25 mg
(per 60 g edible portion)
Shandong cai (salted pickles)
×
0.9
7 mg
(per 16 g edible portion)
Turnip, Pickle (salted pickles, leaves)
×
3.1
2 mg
(per 5 g edible portion)
Sayaendo (immature pods, boiled)
×
11
419 mg
(per 1500 g edible portion)
Pumpkin, Western (fruit, raw)
×
0.05
3 mg
(per 8 g edible portion)
Snap pea (immature pods, raw)
×
7.3
37 mg
(per 90 g edible portion)
Malabar nightshade (stems and leaves, raw)
×
0.6
592 mg
(per 1700 g edible portion)
Cabbage (head, raw)
×
0.04
16 mg
(per 40 g edible portion)
Ashitaba (stems and leaves, raw)
×
1.4
6 mg
(per 15 g edible portion)
Hinona (pickles, sweetened)
×
3.7
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