Vitamin A (Retinol activity equivalents) Content of Vegetables
(181 - 190)
10 μg
(per 410 g edible portion)
Japanese butterbur (petiole, raw)
8 μg
(per 300 g edible portion)
Eggplant Western type (fruit, raw)
1 μg
(per 25 g edible portion)
Sweet corn, Canned product (cream style)
7 μg
(per 240 g edible portion)
Sweet corn (immature kernels, boiled)
5 μg
(per 240 g edible portion)
Sweet corn (immature kernels, raw)
3 μg
(per 120 g edible portion)
Celery (petiole, raw)
-
(per 12 g edible portion)
Pickle (sweet type)
58 μg
(per 1700 g edible portion)
Cabbage (head, raw)
18 μg
(per 640 g edible portion)
Spaghetti squash (fruit, raw)
13 μg
(per 420 g edible portion)
Leek (bulb and leaves, boiled)
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