The amount of Vegetables that contain 22 mg of Vitamin C (71 - 80)

• 

  8 mg

  (per 25 g edible portion)

  Cherry tomato (fruit, raw)
  × 2.8
• 

  480 mg

  (per 1500 g edible portion)

  Pumpkin, Western (fruit, boiled)
  × 0.05
• 

  17 mg

  (per 60 g edible portion)

  Ta cai (leaves, raw)
  × 1.3
• 

  6 mg

  (per 20 g edible portion)

  Takana, broad leaf mustard (salted pickles)
  × 3.7
• 

  36 mg

  (per 130 g edible portion)

  Turnip, Pickle (nukamiso-zuke, root with skin)
  × 0.6
• 

  68 mg

  (per 260 g edible portion)

  Osaka-shirona (leaves, raw)
  × 0.3
• 

  8 mg

  (per 30 g edible portion)

  Chinese cabbage (salted pickles)
  × 2.8
• 

  5 mg

  (per 20 g edible portion)

  Nozawana (salted pickles)
  × 4.4
• 

  486 mg

  (per 1800 g edible portion)

  Wax gourd (friut, boiled)
  × 0.05
• 

  7 mg

  (per 27 g edible portion)

  Kogomi (spears, raw)
  × 3.1