Vegetables High in Vitamin A (β-Carotene equivalents) (121st - 140th) (per 100 g edible portion)

• Turnip, Pickle (salted pickles, leaves)
  
  1200 μg
• Red sweet pepper (fruit, sauted)
  
  1100 μg
• Red sweet pepper (fruit, raw)
  
  1100 μg
• Hana-nira (scape and flower bud, raw)
  
  1100 μg
• Field horsetail (fertile shoot, raw)
  
  1100 μg
• Yard bean (immature pods, boiled)
  
  1100 μg
• Kyona (salted pickles)
  
  1100 μg
• Cherry tomato (fruit, raw)
  
  960 μg
• Pumpkin, Japan (fruit, boiled)
  
  830 μg
• Broccoli (inflorescence, raw)
  
  810 μg
• Red garlic (bulb and leaves, raw)
  
  810 μg
• Summer cypress seed (seeds, boiled)
  
  800 μg
• Kiri-mitsuba (leaves, boiled)
  
  780 μg
• Broccoli (inflorescence, boiled)
  
  770 μg
• Asatsuki (leaves, raw)
  
  750 μg
• Kiri-mitsuba (leaves, raw)
  
  730 μg
• Pumpkin, Japan (fruit, raw)
  
  730 μg
• Okra (pods, boiled)
  
  720 μg
• Asatsuki (leaves, boiled)
  
  720 μg
• Brussels sprout (head, raw)
  
  710 μg