Vitamin A (β-Carotene) Content of Foods
(281 - 290)
3 μg
(per 5 g edible portion)
Chrysanthemum (petals, boiled)
6 μg
(per 10 g edible portion)
Wheat germ
150 μg
(per 250 g edible portion)
Curry roux
221 μg
(per 410 g edible portion)
Japanese butterbur (petiole, boiled)
30 μg
(per 50 g edible portion)
Ki-nira (leaves, raw)
969 μg
(per 1700 g edible portion)
Cabbage (head, boiled)
6 μg
(per 10 g edible portion)
Wakame Stipe and center vein (blanched and salted,desalted)
11 μg
(per 20 g edible portion)
Tsukudani
6 μg
(per 10 g edible portion)
Alfalfa sprout (raw)
54 μg
(per 97 g edible portion)
Japanese style instant cup noodles (dried by frying)
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