Vitamin A (β-Carotene) Content of Vegetables
(1 - 10)
420 μg
(per 3 g edible portion)
Red pepper (fruit, dried)
110 μg
(per 1 g edible portion)
Perilla (leaves, raw)
1875 μg
(per 25 g edible portion)
Tossa jute (stems and leaves, raw)
830 μg
(per 10 g edible portion)
Carrot, regular (root, frozen)
9710 μg
(per 130 g edible portion)
Carrot, regular (root with skin, raw)
9880 μg
(per 130 g edible portion)
Carrot, regular (root with skin, boiled)
9750 μg
(per 130 g edible portion)
Carrot, regular (root without skin, boiled)
1665 μg
(per 25 g edible portion)
Parsley (leaves, raw)
8073 μg
(per 130 g edible portion)
Carrot, regular (root without skin, raw)
1650 μg
(per 25 g edible portion)
Tossa jute (stems and leaves, boiled)
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