Vitamin A (α-Carotene) Content of Vegetables
(261 - 270)
0 μg
(per 5 g edible portion)
Sayaendo (immature pods, raw)
0 μg
(per 230 g edible portion)
Domiao (stems and leaves, raw)
0 μg
(per 162 g edible portion)
Endive (leaves, raw)
0 μg
(per 173 g edible portion)
Yama-udo (stem, raw)
0 μg
(per 190 g edible portion)
Udo (stem, leached in water)
0 μg
(per 190 g edible portion)
Udo (stem, raw)
0 μg
(per 20 g edible portion)
Asparagus (canned in brine)
0 μg
(per 40 g edible portion)
Ashitaba (stems and leaves, boiled)
0 μg
(per 40 g edible portion)
Ashitaba (stems and leaves, raw)
0 μg
(per 28 g edible portion)
Asatsuki (leaves, boiled)
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