Vitamin A (Retinol activity equivalents) Content of Fats and Oils
(1 - 10)
63 μg
(per 8 g edible portion)
Unsalted butter
78 μg
(per 10 g edible portion)
Fermented butter
41 μg
(per 8 g edible portion)
Salted butter
9 μg
(per 10 g edible portion)
Beef tallow
5 μg
(per 15 g edible portion)
Margarin (fat spread)
4 μg
(per 15 g edible portion)
Margarin (soft type)
15 μg
(per 100 g edible portion)
Olive oil
0 μg
(per 12 g edible portion)
Shortening
0 μg
(per 12 g edible portion)
Lard
0 μg
(per 100 g edible portion)
Peanut oil
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