Vitamin A (β-Carotene) Content of Vegetables
(21 - 30)
245 μg
(per 5 g edible portion)
Water pepper sprout (raw)
4851 μg
(per 100 g edible portion)
Mini-kyarotto (root, raw)
21070 μg
(per 430 g edible portion)
Kintoki (root with skin, boiled)
17544 μg
(per 430 g edible portion)
Kintoki (root with skin, raw)
20210 μg
(per 430 g edible portion)
Kintoki (root without skin, boiled)
8648 μg
(per 230 g edible portion)
Domiao (stems and leaves, raw)
6548 μg
(per 150 g edible portion)
Garland chrysanthemum (leaves, raw)
15136 μg
(per 430 g edible portion)
Kintoki (root without skin, raw)
4400 μg
(per 100 g edible portion)
Chinese chive (leaves, boiled)
3520 μg
(per 80 g edible portion)
Daikon, Japanese radish (leaves, boiled)
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