Vitamin A (α-Carotene) Content of Vegetables
(61 - 70)
1 μg
(per 20 g edible portion)
Chinese cabbage (kim chee)
4 μg
(per 95 g edible portion)
Asparagus (shoots, raw)
6 μg
(per 290 g edible portion)
Broccoli (inflorescence, raw)
1 μg
(per 25 g edible portion)
Cherry tomato (fruit, raw)
9 μg
(per 220 g edible portion)
Tomato (fruit, raw)
11 μg
(per 285 g edible portion)
Cucumber, Pickle (nukamiso-zuke)
5 μg
(per 120 g edible portion)
Cucumber, Pickle (salted pickles)
13 μg
(per 430 g edible portion)
Zuiki (fresh zuiki, boiled)
-
(per 25 g edible portion)
Broad bean (immature beans, raw)
1 μg
(per 30 g edible portion)
Okra (pods, raw)
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