Vegetables High in Vitamin A (β-Carotene equivalents) (221st - 240th) (per 100 g edible portion)

• Sweet corn (immature kernels, boiled)
  
  49 μg
• Spaghetti squash (fruit, raw)
  
  49 μg
• Leek (bulb and leaves, raw)
  
  45 μg
• Eggplant Western type (fruit, raw)
  
  45 μg
• Sponge gourd (immature fruit, raw)
  
  44 μg
• Eggplant Pickle (salted pickles)
  
  44 μg
• Celery (petiole, raw)
  
  44 μg
• Rhubarb (petiole, boiled)
  
  42 μg
• Rhubarb (petiole, raw)
  
  40 μg
• Leek (bulb and leaves, boiled)
  
  37 μg
• Red cabbage (head, raw)
  
  36 μg
• Sponge gourd (immature fruit, boiled)
  
  35 μg
• Young sweet corn (young ear, raw)
  
  35 μg
• Myoga (spike, raw)
  
  31 μg
• Water shield (young leaves, bottled in water)
  
  29 μg
• Eggplant Pickle (nukamiso-zuke)
  
  26 μg
• Mukago (raw)
  
  24 μg
• Wasabi (wasabi-zuke)
  
  20 μg
• Eggplant Western type (fruit, fried)
  
  20 μg
• Esharotto (bulb, raw)
  
  18 μg