Vitamin A (β-Carotene) Content of Vegetables
(121 - 130)
40 μg
(per 10 g edible portion)
Japanese angelica-tree (spears, raw)
86 μg
(per 15 g edible portion)
Cucumber, Pickle (pickled in soy sauce)
25 μg
(per 5 g edible portion)
Sayaendo (immature pods, raw)
1152 μg
(per 220 g edible portion)
Tomato (fruit, raw)
65 μg
(per 12 g edible portion)
Sweet pepper (fruit, sauted)
57 μg
(per 12 g edible portion)
Sweet pepper (fruit, raw)
76 μg
(per 15 g edible portion)
Kidney bean, Sayaingen (immature pods, raw)
50 μg
(per 10 g edible portion)
Green pea (frozen)
75 μg
(per 15 g edible portion)
Kidney bean, Sayaingen (immature pods, boiled)
20 μg
(per 5 g edible portion)
Winged bean (immature pods, raw)
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