Vitamin A (β-Carotene) Content of Vegetables
(161 - 170)
2457 μg
(per 2100 g edible portion)
Chinese cabbage (head, boiled)
473 μg
(per 430 g edible portion)
Zuiki (fresh zuiki, boiled)
449 μg
(per 430 g edible portion)
Zuiki (fresh zuiki, raw)
753 μg
(per 805 g edible portion)
Green ball (head, raw)
144 μg
(per 160 g edible portion)
Eggplant (fruit, raw)
20 μg
(per 20 g edible portion)
Daikon, Japanese radish, Pickle (fukujin-zuke)
157 μg
(per 160 g edible portion)
Eggplant (fruit, boiled)
1816 μg
(per 2100 g edible portion)
Chinese cabbage (head, raw)
15 μg
(per 20 g edible portion)
Eggplant Pickle (karashi-zuke)
3 μg
(per 5 g edible portion)
Chrysanthemum (petals, raw)
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