Vitamin A (β-Carotene equivalents) Content of Vegetables
(261 - 270)
0 μg
(per 1200 g edible portion)
Daikon, Japanese radish (root with skin, raw)
0 μg
(per 215 g edible portion)
Edible burdock (root, boiled)
0 μg
(per 20 g edible portion)
Arrowhead (tuber, boiled)
0 μg
(per 20 g edible portion)
Arrowhead (tuber, raw)
0 μg
(per 25 g edible portion)
Kanpyo (boiled)
0 μg
(per 25 g edible portion)
Kanpyo (raw)
0 μg
(per 130 g edible portion)
Turnip, Pickle (nukamiso-zuke, root without skin)
0 μg
(per 130 g edible portion)
Turnip, Pickle (nukamiso-zuke, root with skin)
0 μg
(per 130 g edible portion)
Turnip, Pickle (salted pickles, root without skin)
0 μg
(per 130 g edible portion)
Turnip, Pickle (salted pickles, root with skin)
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