Vitamin A (β-Carotene equivalents) Content of Foods
(11 - 20)
110 μg
(per 1 g edible portion)
Perilla (leaves, raw)
1875 μg
(per 25 g edible portion)
Tossa jute (stems and leaves, raw)
980 μg
(per 10 g edible portion)
Carrot, regular (root, frozen)
186 μg
(per 2 g edible portion)
Chili powder
11475 μg
(per 130 g edible portion)
Carrot, regular (root with skin, raw)
11570 μg
(per 130 g edible portion)
Carrot, regular (root with skin, boiled)
172 μg
(per 2 g edible portion)
Red pepper (ground)
11180 μg
(per 130 g edible portion)
Carrot, regular (root without skin, boiled)
425 μg
(per 5 g edible portion)
Wakame, Dried product (ita-wakame)
9594 μg
(per 130 g edible portion)
Carrot, regular (root without skin, raw)
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