Vitamin A (β-Carotene equivalents) Content of Vegetables
(71 - 80)
190 μg
(per 10 g edible portion)
Kaiware-daikon (young stems and leaves, raw)
532 μg
(per 40 g edible portion)
Water dropwort (stems and leaves, raw)
1080 μg
(per 60 g edible portion)
Turfed stone leek (leaves, boiled)
994 μg
(per 60 g edible portion)
Qin cai (stems and leaves, raw)
434 μg
(per 30 g edible portion)
Ha-ninjin (leaves, raw)
578 μg
(per 40 g edible portion)
Water dropwort (stems and leaves, boiled)
959 μg
(per 60 g edible portion)
Shandong cai (salted pickles)
3400 μg
(per 200 g edible portion)
Kyona (leaves, boiled)
2341 μg
(per 162 g edible portion)
Endive (leaves, raw)
320 μg
(per 20 g edible portion)
Nozawana (salted pickles)
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