Vitamin A (β-Carotene equivalents) Content of Vegetables
(201 - 210)
2 μg
(per 10 g edible portion)
Oriental pickling melon, Pickle (nara-zuke)
106 μg
(per 660 g edible portion)
Cauliflower (inflorescence, boiled)
5 μg
(per 30 g edible portion)
Royal fern, Hoshi-zenmai (dried young shoots, boiled)
6 μg
(per 40 g edible portion)
Zuiki (dried zuiki, raw)
4 μg
(per 30 g edible portion)
Chinese cabbage (salted pickles)
13 μg
(per 150 g edible portion)
Nebuka-negi (leaves, blanched, raw)
39 μg
(per 350 g edible portion)
Red chicory (leaves, raw)
2 μg
(per 12 g edible portion)
Pickle (sour type)
33 μg
(per 275 g edible portion)
Bamboo shoot (shoots, boiled)
12 μg
(per 130 g edible portion)
Chicory (spears, raw)
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