The amount of Foods that contain 420 μg of Vitamin A (Retinol activity equivalents) (21 - 30)

• 

  158 μg

  (per 25 g edible portion)

  Tossa jute (stems and leaves, raw)
  × 2.7
• 

  81 μg

  (per 10 g edible portion)

  Carrot, regular (root, frozen)
  × 5.2
• 

  63 μg

  (per 8 g edible portion)

  Unsalted butter
  × 6.7
• 

  78 μg

  (per 10 g edible portion)

  Fermented butter
  × 5.4
• 

  15 μg

  (per 2 g edible portion)

  Chili powder
  × 28
• 

  958 μg

  (per 130 g edible portion)

  Carrot, regular (root with skin, raw)
  × 0.4
• 

  962 μg

  (per 130 g edible portion)

  Carrot, regular (root with skin, boiled)
  × 0.4
• 

  14 μg

  (per 2 g edible portion)

  Red pepper (ground)
  × 30
• 

  936 μg

  (per 130 g edible portion)

  Carrot, regular (root without skin, boiled)
  × 0.4
• 

  36 μg

  (per 5 g edible portion)

  Wakame, Dried product (ita-wakame)
  × 11.7