Vitamin A (β-Carotene) Content of Vegetables
(Initial Q)
900 μg
(per 60 g edible portion)
Qin cai (stems and leaves, boiled)
994 μg
(per 60 g edible portion)
Qin cai (stems and leaves, raw)
3328 μg
(per 160 g edible portion)
Qing gin cai (leaves, boiled)
2720 μg
(per 160 g edible portion)
Qing gin cai (leaves, raw)
