Vitamin A (β-Carotene equivalents) Content of Vegetables
(191 - 200)
86 μg
(per 265 g edible portion)
Red cabbage (head, raw)
11 μg
(per 30 g edible portion)
Young sweet corn (young ear, raw)
6 μg
(per 20 g edible portion)
Myoga (spike, raw)
6 μg
(per 20 g edible portion)
Water shield (young leaves, bottled in water)
5 μg
(per 20 g edible portion)
Eggplant Pickle (nukamiso-zuke)
2 μg
(per 10 g edible portion)
Mukago (raw)
3 μg
(per 17 g edible portion)
Wasabi (wasabi-zuke)
39 μg
(per 300 g edible portion)
Eggplant Western type (fruit, fried)
8 μg
(per 73 g edible portion)
Esharotto (bulb, raw)
59 μg
(per 660 g edible portion)
Cauliflower (inflorescence, raw)
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