Vegetables High in Vitamin A (α-Carotene) (21st - 40th) (per 100 g edible portion)

• Red pepper (fruit, raw)
  
  130 μg
• Bitter gourd (fruit, sauted)
  
  100 μg
• Bitter gourd (fruit, raw)
  
  93 μg
• Hyacinth bean (immature pods, raw)
  
  79 μg
• Water convolvulus (stems and leaves, raw)
  
  78 μg
• Water convolvulus (stems and leaves, boiled)
  
  74 μg
• Yellow sweet pepper (fruit, sauted)
  
  74 μg
• Yellow sweet pepper (fruit, raw)
  
  71 μg
• Tomato, Canned product (juice cocktail)
  
  66 μg
• Field horsetail (fertile shoot, boiled)
  
  56 μg
• Bracken (young shoots, dried, raw)
  
  55 μg
• Ito-mitsuba (leaves, boiled)
  
  54 μg
• Field horsetail (fertile shoot, raw)
  
  53 μg
• Pumpkin, Japan (fruit, raw)
  
  49 μg
• Ito-mitsuba (leaves, raw)
  
  48 μg
• Edamame (boiled)
  
  48 μg
• Pumpkin, Japan (fruit, boiled)
  
  45 μg
• Perilla (seeds, raw)
  
  44 μg
• Royal fern, Nama-zenmai (young shoots, raw)
  
  42 μg
• Edamame (raw)
  
  42 μg