Vegetables High in Vitamin A (β-Carotene equivalents) (241st - 260th) (per 100 g edible portion)

• Cauliflower (inflorescence, raw)
  
  18 μg
• Oriental pickling melon, Pickle (nara-zuke)
  
  16 μg
• Cauliflower (inflorescence, boiled)
  
  16 μg
• Manchurian wild rice (stem, raw)
  
  15 μg
• Royal fern, Hoshi-zenmai (dried young shoots, boiled)
  
  15 μg
• Zuiki (dried zuiki, raw)
  
  15 μg
• Kohlrabi (enlarged stems, boiled)
  
  15 μg
• Chinese cabbage (salted pickles)
  
  14 μg
• Nebuka-negi (leaves, blanched, raw)
  
  14 μg
• Red chicory (leaves, raw)
  
  14 μg
• Pickle (sour type)
  
  14 μg
• Bamboo shoot (shoots, boiled)
  
  12 μg
• Kohlrabi (enlarged stems, raw)
  
  12 μg
• Chicory (spears, raw)
  
  11 μg
• Bamboo shoot (shoots, raw)
  
  11 μg
• Zha cai (pickles)
  
  11 μg
• Mung bean sprout (boiled)
  
  9 μg
• Wasabi (rhizome, raw)
  
  7 μg
• Horseradish (rhizome, raw)
  
  7 μg
• Asparagus (canned in brine)
  
  7 μg