Vitamin A (α-Carotene) Content of Vegetables
(11 - 20)
860 μg
(per 430 g edible portion)
Kintoki (root without skin, raw)
914 μg
(per 430 g edible portion)
Kintoki (root with skin, raw)
989 μg
(per 430 g edible portion)
Kintoki (root without skin, boiled)
946 μg
(per 430 g edible portion)
Kintoki (root with skin, boiled)
88 μg
(per 42 g edible portion)
Red pepper (leaves and fruits, sauteed)
189 μg
(per 90 g edible portion)
Malabar nightshade (stems and leaves, raw)
52 μg
(per 27 g edible portion)
Kogomi (spears, raw)
32 μg
(per 42 g edible portion)
Red pepper (leaves and fruits, raw)
23 μg
(per 15 g edible portion)
Kidney bean, Sayaingen (immature pods, boiled)
20 μg
(per 15 g edible portion)
Kidney bean, Sayaingen (immature pods, raw)
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