Vitamin A (β-Carotene equivalents) Content of Foods
(31 - 40)
7950 μg
(per 150 g edible portion)
Garland chrysanthemum (leaves, boiled)
2078 μg
(per 40 g edible portion)
Ashitaba (stems and leaves, raw)
198 μg
(per 4 g edible portion)
Shepherd's purse (leaves, raw)
874 μg
(per 42 g edible portion)
Red pepper (leaves and fruits, raw)
2080 μg
(per 40 g edible portion)
Ashitaba (stems and leaves, boiled)
250 μg
(per 5 g edible portion)
Apricot (dried)
21500 μg
(per 430 g edible portion)
Kintoki (root with skin, boiled)
18275 μg
(per 430 g edible portion)
Kintoki (root with skin, raw)
245 μg
(per 5 g edible portion)
Water pepper sprout (raw)
20640 μg
(per 430 g edible portion)
Kintoki (root without skin, boiled)
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