Vitamin A (α-Carotene) Content of Vegetables
(21 - 30)
50 μg
(per 42 g edible portion)
Red pepper (fruit, raw)
200 μg
(per 200 g edible portion)
Bitter gourd (fruit, sauted)
158 μg
(per 200 g edible portion)
Bitter gourd (fruit, raw)
115 μg
(per 155 g edible portion)
Yellow sweet pepper (fruit, sauted)
99 μg
(per 155 g edible portion)
Yellow sweet pepper (fruit, raw)
99 μg
(per 150 g edible portion)
Tomato, Canned product (juice cocktail)
6 μg
(per 10 g edible portion)
Field horsetail (fertile shoot, boiled)
17 μg
(per 30 g edible portion)
Bracken (young shoots, dried, raw)
14 μg
(per 25 g edible portion)
Ito-mitsuba (leaves, boiled)
5 μg
(per 10 g edible portion)
Field horsetail (fertile shoot, raw)
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