Vitamin A (β-Carotene equivalents) Content of Vegetables
(221 - 230)
1 μg
(per 15 g edible portion)
Ginger (pickles, sweetened)
2 μg
(per 85 g edible portion)
Ha-shoga (rhizome, raw)
6 μg
(per 205 g edible portion)
East Indian lotus root (rhizome, boiled)
5 μg
(per 205 g edible portion)
East Indian lotus root (rhizome, raw)
1 μg
(per 50 g edible portion)
Mung bean sprout (raw)
2 μg
(per 173 g edible portion)
Yama-udo (stem, raw)
2 μg
(per 200 g edible portion)
Onion (bulb, boiled)
2 μg
(per 200 g edible portion)
Onion (bulb, leached in water)
2 μg
(per 200 g edible portion)
Onion (bulb, raw)
2 μg
(per 215 g edible portion)
Edible burdock (root, raw)
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