Vitamin A (α-Carotene) Content of Vegetables
(221 - 230)
0 μg
(per 60 g edible portion)
Qin cai (stems and leaves, boiled)
0 μg
(per 60 g edible portion)
Qin cai (stems and leaves, raw)
0 μg
(per 30 g edible portion)
Kyona (salted pickles)
0 μg
(per 200 g edible portion)
Kyona (leaves, boiled)
0 μg
(per 200 g edible portion)
Kyona (leaves, raw)
0 μg
(per 12 g edible portion)
Pickle (sour type)
0 μg
(per 12 g edible portion)
Pickle (sweet type)
0 μg
(per 265 g edible portion)
Red cabbage (head, raw)
0 μg
(per 805 g edible portion)
Green ball (head, raw)
0 μg
(per 1700 g edible portion)
Cabbage (head, boiled)
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