Vegetables High in Vitamin A (β-Carotene equivalents) (181st - 200th) (per 100 g edible portion)

• Bitter gourd (fruit, sauted)
  
  230 μg
• Bracken (young shoots, raw)
  
  220 μg
• Yellow sweet pepper (fruit, sauted)
  
  210 μg
• Chinese cabbage (kim chee)
  
  210 μg
• Bitter gourd (fruit, raw)
  
  210 μg
• Broad bean (immature beans, boiled)
  
  210 μg
• Cucumber, Pickle (nukamiso-zuke)
  
  210 μg
• Cucumber, Pickle (salted pickles)
  
  210 μg
• Yellow sweet pepper (fruit, raw)
  
  200 μg
• Green pea (canned in brine)
  
  200 μg
• Chrysanthemum (kikunori)
  
  180 μg
• Edamame (frozen)
  
  180 μg
• Bracken (young shoots, boiled)
  
  160 μg
• Chinese cabbage (head, boiled)
  
  130 μg
• Zuiki (fresh zuiki, boiled)
  
  110 μg
• Zuiki (fresh zuiki, raw)
  
  110 μg
• Green ball (head, raw)
  
  110 μg
• Eggplant (fruit, raw)
  
  100 μg
• Daikon, Japanese radish, Pickle (fukujin-zuke)
  
  100 μg
• Chinese cabbage (head, raw)
  
  99 μg