Vegetables High in Vitamin A (β-Carotene equivalents) (81st - 100th) (per 100 g edible portion)

• Ne-mitsuba (leaves, boiled)
  
  2100 μg
• Hiroshimana (salted pickles)
  
  2100 μg
• Taisai, Chinese mustard (salted pickles)
  
  2100 μg
• Red-tip leaf lettuce (leaves, raw)
  
  2000 μg
• Hinona (pickles, sweetened)
  
  2000 μg
• Qing gin cai (leaves, raw)
  
  2000 μg
• Sugukina (leaves, raw)
  
  2000 μg
• Gyoja-ninniku (leaves, raw)
  
  2000 μg
• Hiroshimana (leaves, raw)
  
  1900 μg
• Tomapi (fruit, raw)
  
  1900 μg
• Ha-negi (leaves, raw)
  
  1900 μg
• Nagasaki-hakusai (leaves, raw)
  
  1900 μg
• Tsumamina (leaves, raw)
  
  1900 μg
• Kaiware-daikon (young stems and leaves, raw)
  
  1900 μg
• Water dropwort (stems and leaves, raw)
  
  1900 μg
• Turfed stone leek (leaves, boiled)
  
  1800 μg
• Bai cai (leaves, raw)
  
  1800 μg
• Qin cai (stems and leaves, raw)
  
  1800 μg
• Ne-mitsuba (leaves, raw)
  
  1700 μg
• Ha-ninjin (leaves, raw)
  
  1700 μg