The amount of Vegetables that contain 420 μg of Vitamin A (Retinol activity equivalents)

• 

  45 μg

  (per 3 g edible portion)

  Red pepper (fruit, dried)
  × 9.3
• 

  9 μg

  (per 1 g edible portion)

  Perilla (leaves, raw)
  × 46.7
• 

  158 μg

  (per 25 g edible portion)

  Tossa jute (stems and leaves, raw)
  × 2.7
• 

  81 μg

  (per 10 g edible portion)

  Carrot, regular (root, frozen)
  × 5.2
• 

  958 μg

  (per 130 g edible portion)

  Carrot, regular (root with skin, raw)
  × 0.4
• 

  962 μg

  (per 130 g edible portion)

  Carrot, regular (root with skin, boiled)
  × 0.4
• 

  936 μg

  (per 130 g edible portion)

  Carrot, regular (root without skin, boiled)
  × 0.4
• 

  796 μg

  (per 130 g edible portion)

  Carrot, regular (root without skin, raw)
  × 0.5
• 

  245 μg

  (per 42 g edible portion)

  Red pepper (fruit, raw)
  × 1.7
• 

  140 μg

  (per 25 g edible portion)

  Parsley (leaves, raw)
  × 3