Vegetables High in Vitamin A (β-Carotene) (1st - 20th) (per 100 g edible portion)

• Red pepper (fruit, dried)
  
  14000 μg
• Perilla (leaves, raw)
  
  11000 μg
• Tossa jute (stems and leaves, raw)
  
  10000 μg
• Carrot, regular (root, frozen)
  
  8300 μg
• Carrot, regular (root with skin, raw)
  
  7700 μg
• Carrot, regular (root with skin, boiled)
  
  7600 μg
• Carrot, regular (root without skin, boiled)
  
  7500 μg
• Parsley (leaves, raw)
  
  7400 μg
• Carrot, regular (root without skin, raw)
  
  6900 μg
• Yomena (leaves, raw)
  
  6700 μg
• Tossa jute (stems and leaves, boiled)
  
  6600 μg
• Red pepper (fruit, raw)
  
  6600 μg
• Basil (leaves, raw)
  
  6300 μg
• Mugwort (leaves, boiled)
  
  6000 μg
• Spinach (leaves, frozen)
  
  6000 μg
• Red pepper (leaves and fruits, sauteed)
  
  5600 μg
• Spinach (leaves, boiled)
  
  5400 μg
• Mugwort (leaves, raw)
  
  5300 μg
• Garland chrysanthemum (leaves, boiled)
  
  5300 μg
• Ashitaba (stems and leaves, raw)
  
  5300 μg