The amount of Vegetables that contain 210 μg of Vitamin A (Retinol activity equivalents) (111 - 120)

• 

  15 μg

  (per 30 g edible portion)

  Okra (pods, boiled)
  × 14
• 

  17 μg

  (per 28 g edible portion)

  Asatsuki (leaves, boiled)
  × 12.4
• 

  32 μg

  (per 54 g edible portion)

  Brussels sprout (head, raw)
  × 6.6
• 

  31 μg

  (per 54 g edible portion)

  Brussels sprout (head, boiled)
  × 6.8
• 

  31 μg

  (per 55 g edible portion)

  Kuki-ninniku (scape, boiled)
  × 6.8
• 

  14 μg

  (per 30 g edible portion)

  Okra (pods, raw)
  × 15
• 

  5 μg

  (per 10 g edible portion)

  Japanese angelica-tree (spears, boiled)
  × 42
• 

  7 μg

  (per 15 g edible portion)

  Kidney bean, Sayaingen (immature pods, raw)
  × 30
• 

  6 μg

  (per 13 g edible portion)

  Eggplant Pickle (shiba-zuke)
  × 35
• 

  3 μg

  (per 10 g edible portion)

  Japanese angelica-tree (spears, raw)
  × 70