Vitamin A (α-Carotene) Content of Vegetables
(Initial C) (1 - 10)
0 μg
(per 1700 g edible portion)
Cabbage (head, boiled)
0 μg
(per 1700 g edible portion)
Cabbage (head, raw)
1950 μg
(per 150 g edible portion)
Carrot, regular (juice, canned)
300 μg
(per 10 g edible portion)
Carrot, regular (root, frozen)
3510 μg
(per 130 g edible portion)
Carrot, regular (root with skin, boiled)
3531 μg
(per 130 g edible portion)
Carrot, regular (root with skin, raw)
3120 μg
(per 130 g edible portion)
Carrot, regular (root without skin, boiled)
2925 μg
(per 130 g edible portion)
Carrot, regular (root without skin, raw)
0 μg
(per 660 g edible portion)
Cauliflower (inflorescence, boiled)
0 μg
(per 660 g edible portion)
Cauliflower (inflorescence, raw)
<
1
2
3
>
