Vegetables High in Vitamin A (β-Carotene equivalents) (101st - 120th) (per 100 g edible portion)

• Water dropwort (stems and leaves, boiled)
  
  1700 μg
• Shandong cai (salted pickles)
  
  1700 μg
• Kyona (leaves, boiled)
  
  1700 μg
• Endive (leaves, raw)
  
  1700 μg
• Nozawana (salted pickles)
  
  1600 μg
• Turnip, Pickle (nukamiso-zuke, leaves)
  
  1600 μg
• Taisai, Chinese mustard (leaves, raw)
  
  1500 μg
• Shandong cai (leaves, boiled)
  
  1500 μg
• Qin cai (stems and leaves, boiled)
  
  1500 μg
• Osaka-shirona (leaves, boiled)
  
  1500 μg
• Bracken (young shoots, dried, raw)
  
  1300 μg
• Kyona (leaves, raw)
  
  1300 μg
• Osaka-shirona (salted pickles)
  
  1300 μg
• Osaka-shirona (leaves, raw)
  
  1300 μg
• Hinona (root with tops, raw)
  
  1200 μg
• Nozawana (leaves, raw)
  
  1200 μg
• Field horsetail (fertile shoot, boiled)
  
  1200 μg
• Yard bean (immature pods, raw)
  
  1200 μg
• Shandong cai (leaves, raw)
  
  1200 μg
• Kogomi (spears, raw)
  
  1200 μg