Vitamin A (β-Carotene equivalents) Content of Vegetables
(81 - 90)
205 μg
(per 16 g edible portion)
Turnip, Pickle (nukamiso-zuke, leaves)
855 μg
(per 60 g edible portion)
Shandong cai (leaves, boiled)
900 μg
(per 60 g edible portion)
Qin cai (stems and leaves, boiled)
3666 μg
(per 260 g edible portion)
Osaka-shirona (leaves, boiled)
390 μg
(per 30 g edible portion)
Bracken (young shoots, dried, raw)
2210 μg
(per 200 g edible portion)
Kyona (leaves, raw)
390 μg
(per 30 g edible portion)
Osaka-shirona (salted pickles)
3177 μg
(per 260 g edible portion)
Osaka-shirona (leaves, raw)
2304 μg
(per 200 g edible portion)
Hinona (root with tops, raw)
120 μg
(per 10 g edible portion)
Field horsetail (fertile shoot, boiled)
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