Vitamin A (β-Carotene) Content of Vegetables
(11 - 20)
2523 μg
(per 42 g edible portion)
Red pepper (fruit, raw)
504 μg
(per 10 g edible portion)
Basil (leaves, raw)
15000 μg
(per 250 g edible portion)
Spinach (leaves, frozen)
2352 μg
(per 42 g edible portion)
Red pepper (leaves and fruits, sauteed)
12825 μg
(per 250 g edible portion)
Spinach (leaves, boiled)
7950 μg
(per 150 g edible portion)
Garland chrysanthemum (leaves, boiled)
2078 μg
(per 40 g edible portion)
Ashitaba (stems and leaves, raw)
198 μg
(per 4 g edible portion)
Shepherd's purse (leaves, raw)
2080 μg
(per 40 g edible portion)
Ashitaba (stems and leaves, boiled)
857 μg
(per 42 g edible portion)
Red pepper (leaves and fruits, raw)
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