Vitamin A (β-Carotene) Content of Vegetables
(Initial C)
969 μg
(per 1700 g edible portion)
Cabbage (head, boiled)
708 μg
(per 1700 g edible portion)
Cabbage (head, raw)
5700 μg
(per 150 g edible portion)
Carrot, regular (juice, canned)
830 μg
(per 10 g edible portion)
Carrot, regular (root, frozen)
9880 μg
(per 130 g edible portion)
Carrot, regular (root with skin, boiled)
9710 μg
(per 130 g edible portion)
Carrot, regular (root with skin, raw)
9750 μg
(per 130 g edible portion)
Carrot, regular (root without skin, boiled)
8073 μg
(per 130 g edible portion)
Carrot, regular (root without skin, raw)
106 μg
(per 660 g edible portion)
Cauliflower (inflorescence, boiled)
59 μg
(per 660 g edible portion)
Cauliflower (inflorescence, raw)
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