Vitamin A (β-Carotene) Content of Vegetables
(61 - 70)
4232 μg
(per 200 g edible portion)
Takana, broad leaf mustard (leaves, raw)
736 μg
(per 40 g edible portion)
Ha-daikon (leaves, raw)
1881 μg
(per 95 g edible portion)
Head lettuce, butter type (leaves, raw)
1980 μg
(per 100 g edible portion)
Konegi (leaves, raw)
3960 μg
(per 180 g edible portion)
Turnip rape (flower buds and stems, raw)
1241 μg
(per 60 g edible portion)
Ta cai (leaves, raw)
6300 μg
(per 300 g edible portion)
Hiroshimana (salted pickles)
3102 μg
(per 165 g edible portion)
Red-tip leaf lettuce (leaves, raw)
300 μg
(per 15 g edible portion)
Hinona (pickles, sweetened)
2720 μg
(per 160 g edible portion)
Qing gin cai (leaves, raw)
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