Vitamin A (β-Carotene equivalents) Content of Vegetables
(21 - 30)
2080 μg
(per 40 g edible portion)
Ashitaba (stems and leaves, boiled)
21500 μg
(per 430 g edible portion)
Kintoki (root with skin, boiled)
18275 μg
(per 430 g edible portion)
Kintoki (root with skin, raw)
245 μg
(per 5 g edible portion)
Water pepper sprout (raw)
20640 μg
(per 430 g edible portion)
Kintoki (root without skin, boiled)
8648 μg
(per 230 g edible portion)
Domiao (stems and leaves, raw)
15480 μg
(per 430 g edible portion)
Kintoki (root without skin, raw)
6750 μg
(per 150 g edible portion)
Carrot, regular (juice, canned)
6548 μg
(per 150 g edible portion)
Garland chrysanthemum (leaves, raw)
4400 μg
(per 100 g edible portion)
Chinese chive (leaves, boiled)
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