Foods High in Vitamin A (β-Carotene equivalents) (121st - 140th) (per 100 g edible portion)

• Turfed stone leek (leaves, boiled)
  
  1800 μg
• Bai cai (leaves, raw)
  
  1800 μg
• Qin cai (stems and leaves, raw)
  
  1800 μg
• Ne-mitsuba (leaves, raw)
  
  1700 μg
• Ha-ninjin (leaves, raw)
  
  1700 μg
• Water dropwort (stems and leaves, boiled)
  
  1700 μg
• Shandong cai (salted pickles)
  
  1700 μg
• Kyona (leaves, boiled)
  
  1700 μg
• Endive (leaves, raw)
  
  1700 μg
• Hot pepper sauce
  
  1600 μg
• Nozawana (salted pickles)
  
  1600 μg
• Turnip, Pickle (nukamiso-zuke, leaves)
  
  1600 μg
• Apricot (raw)
  
  1500 μg
• Taisai, Chinese mustard (leaves, raw)
  
  1500 μg
• Shandong cai (leaves, boiled)
  
  1500 μg
• Qin cai (stems and leaves, boiled)
  
  1500 μg
• Osaka-shirona (leaves, boiled)
  
  1500 μg
• Sage (ground)
  
  1400 μg
• Doubanjiang
  
  1400 μg
• Enaga-oni-konbu (dried)
  
  1400 μg