Vegetables High in Vitamin A (β-Carotene) (201st - 220th) (per 100 g edible portion)

• Chinese cabbage (head, raw)
  
  92 μg
• Japanese silverleaf (petiole, boiled)
  
  80 μg
• Eggplant Pickle (karashi-zuke)
  
  76 μg
• Chrysanthemum (petals, raw)
  
  67 μg
• Oriental pickling melon, Pickle (salted pickles)
  
  66 μg
• Oriental pickling melon (fruit, raw)
  
  65 μg
• Chrysanthemum (petals, boiled)
  
  61 μg
• Japanese butterbur (petiole, boiled)
  
  60 μg
• Japanese silverleaf (petiole, raw)
  
  60 μg
• Ki-nira (leaves, raw)
  
  59 μg
• Cabbage (head, boiled)
  
  57 μg
• Alfalfa sprout (raw)
  
  56 μg
• Pickle (sweet type)
  
  53 μg
• Japanese butterbur (petiole, raw)
  
  49 μg
• Cabbage (head, raw)
  
  49 μg
• Spaghetti squash (fruit, raw)
  
  49 μg
• Leek (bulb and leaves, raw)
  
  45 μg
• Eggplant Western type (fruit, raw)
  
  45 μg
• Sponge gourd (immature fruit, raw)
  
  44 μg
• Eggplant Pickle (salted pickles)
  
  44 μg