Vitamin A (Retinol activity equivalents) Content of Vegetables
(151 - 160)
4 μg
(per 20 g edible portion)
Chinese cabbage (kim chee)
3 μg
(per 25 g edible portion)
Broad bean (immature beans, boiled)
51 μg
(per 285 g edible portion)
Cucumber, Pickle (nukamiso-zuke)
21 μg
(per 120 g edible portion)
Cucumber, Pickle (salted pickles)
24 μg
(per 155 g edible portion)
Yellow sweet pepper (fruit, raw)
29 μg
(per 200 g edible portion)
Bitter gourd (fruit, raw)
2 μg
(per 12 g edible portion)
Green pea (canned in brine)
1 μg
(per 5 g edible portion)
Chrysanthemum (kikunori)
6 μg
(per 80 g edible portion)
Edamame (frozen)
4 μg
(per 30 g edible portion)
Bracken (young shoots, boiled)
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