Vitamin A (Retinol activity equivalents) Content of Vegetables
45 μg
(per 3 g edible portion)
Red pepper (fruit, dried)
9 μg
(per 1 g edible portion)
Perilla (leaves, raw)
158 μg
(per 25 g edible portion)
Tossa jute (stems and leaves, raw)
81 μg
(per 10 g edible portion)
Carrot, regular (root, frozen)
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)
936 μg
(per 130 g edible portion)
Carrot, regular (root without skin, boiled)
796 μg
(per 130 g edible portion)
Carrot, regular (root without skin, raw)
245 μg
(per 42 g edible portion)
Red pepper (fruit, raw)
140 μg
(per 25 g edible portion)
Parsley (leaves, raw)
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