Vitamin A (β-Carotene equivalents) Content of Vegetables
(1 - 10)
510 μg
(per 3 g edible portion)
Red pepper (fruit, dried)
110 μg
(per 1 g edible portion)
Perilla (leaves, raw)
1875 μg
(per 25 g edible portion)
Tossa jute (stems and leaves, raw)
980 μg
(per 10 g edible portion)
Carrot, regular (root, frozen)
11475 μg
(per 130 g edible portion)
Carrot, regular (root with skin, raw)
11570 μg
(per 130 g edible portion)
Carrot, regular (root with skin, boiled)
11180 μg
(per 130 g edible portion)
Carrot, regular (root without skin, boiled)
9594 μg
(per 130 g edible portion)
Carrot, regular (root without skin, raw)
2943 μg
(per 42 g edible portion)
Red pepper (fruit, raw)
1665 μg
(per 25 g edible portion)
Parsley (leaves, raw)
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