Vitamin A (β-Carotene equivalents) Content of Vegetables
(11 - 20)
1650 μg
(per 25 g edible portion)
Tossa jute (stems and leaves, boiled)
504 μg
(per 10 g edible portion)
Basil (leaves, raw)
15000 μg
(per 250 g edible portion)
Spinach (leaves, frozen)
5940 μg
(per 100 g edible portion)
Mini-kyarotto (root, raw)
2394 μg
(per 42 g edible portion)
Red pepper (leaves and fruits, sauteed)
12825 μg
(per 250 g edible portion)
Spinach (leaves, boiled)
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)
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