Vitamin A (β-Carotene equivalents) Content of Vegetables
(111 - 120)
202 μg
(per 28 g edible portion)
Asatsuki (leaves, boiled)
383 μg
(per 54 g edible portion)
Brussels sprout (head, raw)
391 μg
(per 55 g edible portion)
Kuki-ninniku (scape, raw)
373 μg
(per 54 g edible portion)
Brussels sprout (head, boiled)
374 μg
(per 55 g edible portion)
Kuki-ninniku (scape, boiled)
171 μg
(per 30 g edible portion)
Okra (pods, raw)
60 μg
(per 10 g edible portion)
Japanese angelica-tree (spears, boiled)
86 μg
(per 15 g edible portion)
Kidney bean, Sayaingen (immature pods, raw)
75 μg
(per 13 g edible portion)
Eggplant Pickle (shiba-zuke)
87 μg
(per 15 g edible portion)
Cucumber, Pickle (pickled in soy sauce)
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