The amount of Vegetables that contain 210 μg of Vitamin A (Retinol activity equivalents) (81 - 90)

• 

  26 μg

  (per 20 g edible portion)

  Nozawana (salted pickles)
  × 8.1
• 

  74 μg

  (per 60 g edible portion)

  Shandong cai (leaves, boiled)
  × 2.8
• 

  78 μg

  (per 60 g edible portion)

  Qin cai (stems and leaves, boiled)
  × 2.7
• 

  318 μg

  (per 260 g edible portion)

  Osaka-shirona (leaves, boiled)
  × 0.7
• 

  33 μg

  (per 30 g edible portion)

  Bracken (young shoots, dried, raw)
  × 6.4
• 

  187 μg

  (per 200 g edible portion)

  Kyona (leaves, raw)
  × 1.1
• 

  33 μg

  (per 30 g edible portion)

  Osaka-shirona (salted pickles)
  × 6.4
• 

  269 μg

  (per 260 g edible portion)

  Osaka-shirona (leaves, raw)
  × 0.8
• 

  26 μg

  (per 27 g edible portion)

  Kogomi (spears, raw)
  × 8.1
• 

  16 μg

  (per 16 g edible portion)

  Turnip, Pickle (salted pickles, leaves)
  × 13.1