Vitamin A (α-Carotene) Content of Vegetables
(191 - 200)
0 μg
(per 40 g edible portion)
Ha-daikon (leaves, raw)
0 μg
(per 10 g edible portion)
Kaiware-daikon (young stems and leaves, raw)
0 μg
(per 60 g edible portion)
Ta cai (leaves, boiled)
0 μg
(per 60 g edible portion)
Ta cai (leaves, raw)
0 μg
(per 25 g edible portion)
Broad bean (immature beans, boiled)
0 μg
(per 120 g edible portion)
Celery (petiole, raw)
0 μg
(per 40 g edible portion)
Water dropwort (stems and leaves, boiled)
0 μg
(per 40 g edible portion)
Water dropwort (stems and leaves, raw)
0 μg
(per 127 g edible portion)
Zucchini (fruit, raw)
0 μg
(per 30 g edible portion)
Sugukina (pickles)
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