Vitamin A (Retinol) Content of Vegetables
(261 - 270)
(0)
(per 40 g edible portion)
Ashitaba (stems and leaves, raw)
(0)
(per 28 g edible portion)
Asatsuki (leaves, boiled)
(0)
(per 28 g edible portion)
Asatsuki (leaves, raw)
(0)
(per 265 g edible portion)
Artichoke (flower bud, boiled)
(0)
(per 265 g edible portion)
Artichoke (flower bud, raw)
0 μg
(per 410 g edible portion)
Japanese butterbur (petiole, raw)
0 μg
(per 10 g edible portion)
Carrot, regular (root, frozen)
0 μg
(per 130 g edible portion)
Carrot, regular (root without skin, boiled)
0 μg
(per 130 g edible portion)
Carrot, regular (root without skin, raw)
0 μg
(per 200 g edible portion)
Bitter gourd (fruit, sauted)
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