Vitamin A (β-Carotene equivalents) Content of Vegetables
(211 - 220)
15 μg
(per 273 g edible portion)
Bamboo shoot (shoots, raw)
2 μg
(per 18 g edible portion)
Zha cai (pickles)
5 μg
(per 50 g edible portion)
Mung bean sprout (boiled)
4 μg
(per 80 g edible portion)
Wasabi (rhizome, raw)
12 μg
(per 220 g edible portion)
Horseradish (rhizome, raw)
1 μg
(per 20 g edible portion)
Asparagus (canned in brine)
4 μg
(per 265 g edible portion)
Artichoke (flower bud, raw)
1 μg
(per 20 g edible portion)
Eggplant Pickle (koji-zuke)
4 μg
(per 110 g edible portion)
Ginger (rhizome, raw)
3 μg
(per 265 g edible portion)
Artichoke (flower bud, boiled)
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