Vegetables High in Vitamin A (β-Carotene equivalents) (261st - 277th) (per 100 g edible portion)

• Myoga-take (stems and leaves, raw)
  
  6 μg
• Artichoke (flower bud, raw)
  
  6 μg
• Peanut (immature beans, raw)
  
  5 μg
• Eggplant Pickle (koji-zuke)
  
  5 μg
• Ginger (rhizome, raw)
  
  5 μg
• Artichoke (flower bud, boiled)
  
  5 μg
• Ginger (pickles, sweetened)
  
  4 μg
• Ha-shoga (rhizome, raw)
  
  4 μg
• East Indian lotus root (rhizome, boiled)
  
  3 μg
• East Indian lotus root (rhizome, raw)
  
  3 μg
• Mung bean sprout (raw)
  
  3 μg
• Yama-udo (stem, raw)
  
  2 μg
• Peanut (immature beans, boiled)
  
  1 μg
• Onion (bulb, boiled)
  
  1 μg
• Onion (bulb, leached in water)
  
  1 μg
• Onion (bulb, raw)
  
  1 μg
• Edible burdock (root, raw)
  
  1 μg