Vitamin A (α-Carotene) Content of Vegetables
(231 - 240)
0 μg
(per 1700 g edible portion)
Cabbage (head, raw)
0 μg
(per 5 g edible portion)
Chrysanthemum (kikunori)
0 μg
(per 5 g edible portion)
Chrysanthemum (petals, boiled)
0 μg
(per 5 g edible portion)
Chrysanthemum (petals, raw)
0 μg
(per 25 g edible portion)
Kanpyo (boiled)
0 μg
(per 25 g edible portion)
Kanpyo (raw)
0 μg
(per 660 g edible portion)
Cauliflower (inflorescence, boiled)
0 μg
(per 660 g edible portion)
Cauliflower (inflorescence, raw)
0 μg
(per 30 g edible portion)
Leaf mustard (salted pickles)
0 μg
(per 30 g edible portion)
Leaf mustard (leaves, raw)
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