The amount of Foods that contain 420 μg of Vitamin A (Retinol activity equivalents) (31 - 40)

• 

  796 μg

  (per 130 g edible portion)

  Carrot, regular (root without skin, raw)
  × 0.5
• 

  603 μg

  (per 90 g edible portion)

  Chum salmon (sujiko)
  × 0.7
• 

  33 μg

  (per 5 g edible portion)

  Wakame, Dried product (dried)
  × 12.7
• 

  245 μg

  (per 42 g edible portion)

  Red pepper (fruit, raw)
  × 1.7
• 

  113 μg

  (per 18 g edible portion)

  Hen's egg (yolk, dried)
  × 3.7
• 

  140 μg

  (per 25 g edible portion)

  Parsley (leaves, raw)
  × 3
• 

  45 μg

  (per 8 g edible portion)

  Modified milk powder
  × 9.3
• 

  138 μg

  (per 25 g edible portion)

  Tossa jute (stems and leaves, boiled)
  × 3
• 

  42 μg

  (per 10 g edible portion)

  Basil (leaves, raw)
  × 10
• 

  41 μg

  (per 8 g edible portion)

  Salted butter
  × 10.2