Vegetables High in Vitamin A (α-Carotene) (1st - 20th) (per 100 g edible portion)

• Carrot, regular (root, frozen)
  
  3000 μg
• Carrot, regular (root with skin, raw)
  
  2800 μg
• Carrot, regular (root with skin, boiled)
  
  2700 μg
• Carrot, regular (root without skin, raw)
  
  2500 μg
• Carrot, regular (root without skin, boiled)
  
  2400 μg
• Mini-kyarotto (root, raw)
  
  2200 μg
• Carrot, regular (juice, canned)
  
  1300 μg
• Ha-ninjin (leaves, raw)
  
  780 μg
• Red pepper (fruit, dried)
  
  400 μg
• Malabar nightshade (stems and leaves, boiled)
  
  260 μg
• Kintoki (root without skin, raw)
  
  250 μg
• Kintoki (root with skin, raw)
  
  250 μg
• Kintoki (root without skin, boiled)
  
  230 μg
• Kintoki (root with skin, boiled)
  
  220 μg
• Red pepper (leaves and fruits, sauteed)
  
  210 μg
• Malabar nightshade (stems and leaves, raw)
  
  210 μg
• Kogomi (spears, raw)
  
  200 μg
• Red pepper (leaves and fruits, raw)
  
  190 μg
• Kidney bean, Sayaingen (immature pods, boiled)
  
  150 μg
• Kidney bean, Sayaingen (immature pods, raw)
  
  140 μg