Vitamin A (β-Carotene) Content of Foods
(81 - 90)
3960 μg
(per 180 g edible portion)
Turnip rape (flower buds and stems, raw)
1241 μg
(per 60 g edible portion)
Ta cai (leaves, raw)
6300 μg
(per 300 g edible portion)
Hiroshimana (salted pickles)
3102 μg
(per 165 g edible portion)
Red-tip leaf lettuce (leaves, raw)
300 μg
(per 15 g edible portion)
Hinona (pickles, sweetened)
2720 μg
(per 160 g edible portion)
Qing gin cai (leaves, raw)
190 μg
(per 10 g edible portion)
Kaiware-daikon (young stems and leaves, raw)
532 μg
(per 40 g edible portion)
Water dropwort (stems and leaves, raw)
90 μg
(per 5 g edible portion)
Wakame (cut and dried)
1080 μg
(per 60 g edible portion)
Turfed stone leek (leaves, boiled)
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