Vitamin A (Retinol activity equivalents) Content of Vegetables
(11 - 20)
138 μg
(per 25 g edible portion)
Tossa jute (stems and leaves, boiled)
42 μg
(per 10 g edible portion)
Basil (leaves, raw)
1250 μg
(per 250 g edible portion)
Spinach (leaves, frozen)
495 μg
(per 100 g edible portion)
Mini-kyarotto (root, raw)
202 μg
(per 42 g edible portion)
Red pepper (leaves and fruits, sauteed)
1069 μg
(per 250 g edible portion)
Spinach (leaves, boiled)
660 μg
(per 150 g edible portion)
Garland chrysanthemum (leaves, boiled)
176 μg
(per 40 g edible portion)
Ashitaba (stems and leaves, boiled)
172 μg
(per 40 g edible portion)
Ashitaba (stems and leaves, raw)
16 μg
(per 4 g edible portion)
Shepherd's purse (leaves, raw)
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