Vitamin A (β-Carotene equivalents) Content of Vegetables
(91 - 100)
931 μg
(per 80 g edible portion)
Yard bean (immature pods, raw)
677 μg
(per 60 g edible portion)
Shandong cai (leaves, raw)
314 μg
(per 27 g edible portion)
Kogomi (spears, raw)
192 μg
(per 16 g edible portion)
Turnip, Pickle (salted pickles, leaves)
1320 μg
(per 120 g edible portion)
Red sweet pepper (fruit, sauted)
1188 μg
(per 120 g edible portion)
Red sweet pepper (fruit, raw)
1045 μg
(per 100 g edible portion)
Hana-nira (scape and flower bud, raw)
94 μg
(per 10 g edible portion)
Field horsetail (fertile shoot, raw)
880 μg
(per 80 g edible portion)
Yard bean (immature pods, boiled)
330 μg
(per 30 g edible portion)
Kyona (salted pickles)
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