Vitamin A (β-Carotene) Content of Vegetables
(171 - 180)
283 μg
(per 580 g edible portion)
Oriental pickling melon (fruit, raw)
3 μg
(per 5 g edible portion)
Chrysanthemum (petals, boiled)
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)
Alfalfa sprout (raw)
6 μg
(per 12 g edible portion)
Pickle (sweet type)
121 μg
(per 410 g edible portion)
Japanese butterbur (petiole, raw)
708 μg
(per 1700 g edible portion)
Cabbage (head, raw)
220 μg
(per 640 g edible portion)
Spaghetti squash (fruit, raw)
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