Vitamin A (Retinol activity equivalents) Content of Foods
(21 - 30)
158 μg
(per 25 g edible portion)
Tossa jute (stems and leaves, raw)
81 μg
(per 10 g edible portion)
Carrot, regular (root, frozen)
63 μg
(per 8 g edible portion)
Unsalted butter
78 μg
(per 10 g edible portion)
Fermented butter
15 μg
(per 2 g edible portion)
Chili powder
958 μg
(per 130 g edible portion)
Carrot, regular (root with skin, raw)
962 μg
(per 130 g edible portion)
Carrot, regular (root with skin, boiled)
14 μg
(per 2 g edible portion)
Red pepper (ground)
936 μg
(per 130 g edible portion)
Carrot, regular (root without skin, boiled)
36 μg
(per 5 g edible portion)
Wakame, Dried product (ita-wakame)
<
1
2
3
…
140
>
