Vitamin A (Retinol activity equivalents) Content of Vegetables
(21 - 30)
72 μg
(per 42 g edible portion)
Red pepper (leaves and fruits, raw)
21 μg
(per 5 g edible portion)
Water pepper sprout (raw)
1763 μg
(per 430 g edible portion)
Kintoki (root with skin, boiled)
1499 μg
(per 430 g edible portion)
Kintoki (root with skin, raw)
1720 μg
(per 430 g edible portion)
Kintoki (root without skin, boiled)
718 μg
(per 230 g edible portion)
Domiao (stems and leaves, raw)
1307 μg
(per 430 g edible portion)
Kintoki (root without skin, raw)
553 μg
(per 150 g edible portion)
Garland chrysanthemum (leaves, raw)
555 μg
(per 150 g edible portion)
Carrot, regular (juice, canned)
370 μg
(per 100 g edible portion)
Chinese chive (leaves, boiled)
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