Vitamin A (β-Carotene) Content of Vegetables
(71 - 80)
190 μg
(per 10 g edible portion)
Kaiware-daikon (young stems and leaves, raw)
532 μg
(per 40 g edible portion)
Water dropwort (stems and leaves, raw)
1080 μg
(per 60 g edible portion)
Turfed stone leek (leaves, boiled)
994 μg
(per 60 g edible portion)
Qin cai (stems and leaves, raw)
578 μg
(per 40 g edible portion)
Water dropwort (stems and leaves, boiled)
959 μg
(per 60 g edible portion)
Shandong cai (salted pickles)
3400 μg
(per 200 g edible portion)
Kyona (leaves, boiled)
2341 μg
(per 162 g edible portion)
Endive (leaves, raw)
320 μg
(per 20 g edible portion)
Nozawana (salted pickles)
205 μg
(per 16 g edible portion)
Turnip, Pickle (nukamiso-zuke, leaves)
<
1
…
8
…
28
>
