Vitamin A (β-Carotene) Content of Foods
(91 - 100)
994 μg
(per 60 g edible portion)
Qin cai (stems and leaves, raw)
578 μg
(per 40 g edible portion)
Water dropwort (stems and leaves, boiled)
959 μg
(per 60 g edible portion)
Shandong cai (salted pickles)
3400 μg
(per 200 g edible portion)
Kyona (leaves, boiled)
2341 μg
(per 162 g edible portion)
Endive (leaves, raw)
320 μg
(per 20 g edible portion)
Nozawana (salted pickles)
205 μg
(per 16 g edible portion)
Turnip, Pickle (nukamiso-zuke, leaves)
855 μg
(per 60 g edible portion)
Shandong cai (leaves, boiled)
900 μg
(per 60 g edible portion)
Qin cai (stems and leaves, boiled)
3666 μg
(per 260 g edible portion)
Osaka-shirona (leaves, boiled)
<
1
…
10
…
91
>
