Vitamin A (Retinol activity equivalents) Content of Vegetables
(111 - 120)
15 μg
(per 30 g edible portion)
Okra (pods, boiled)
17 μg
(per 28 g edible portion)
Asatsuki (leaves, boiled)
32 μg
(per 54 g edible portion)
Brussels sprout (head, raw)
31 μg
(per 54 g edible portion)
Brussels sprout (head, boiled)
31 μg
(per 55 g edible portion)
Kuki-ninniku (scape, boiled)
14 μg
(per 30 g edible portion)
Okra (pods, raw)
5 μg
(per 10 g edible portion)
Japanese angelica-tree (spears, boiled)
7 μg
(per 15 g edible portion)
Kidney bean, Sayaingen (immature pods, raw)
6 μg
(per 13 g edible portion)
Eggplant Pickle (shiba-zuke)
3 μg
(per 10 g edible portion)
Japanese angelica-tree (spears, raw)
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