Vitamin A (β-Carotene equivalents) Content of Foods
(101 - 110)
320 μg
(per 20 g edible portion)
Nozawana (salted pickles)
205 μg
(per 16 g edible portion)
Turnip, Pickle (nukamiso-zuke, leaves)
998 μg
(per 70 g edible portion)
Apricot (raw)
855 μg
(per 60 g edible portion)
Shandong cai (leaves, boiled)
900 μg
(per 60 g edible portion)
Qin cai (stems and leaves, boiled)
3666 μg
(per 260 g edible portion)
Osaka-shirona (leaves, boiled)
28 μg
(per 2 g edible portion)
Sage (ground)
84 μg
(per 6 g edible portion)
Doubanjiang
140 μg
(per 10 g edible portion)
Enaga-oni-konbu (dried)
386 μg
(per 30 g edible portion)
Kaki, Japanese persimmon (dried)
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