The amount of Vegetables that contain 420 μg of Vitamin A (Retinol activity equivalents) (11 - 20)

• 

  138 μg

  (per 25 g edible portion)

  Tossa jute (stems and leaves, boiled)
  × 3
• 

  42 μg

  (per 10 g edible portion)

  Basil (leaves, raw)
  × 10
• 

  1250 μg

  (per 250 g edible portion)

  Spinach (leaves, frozen)
  × 0.3
• 

  495 μg

  (per 100 g edible portion)

  Mini-kyarotto (root, raw)
  × 0.8
• 

  202 μg

  (per 42 g edible portion)

  Red pepper (leaves and fruits, sauteed)
  × 2.1
• 

  1069 μg

  (per 250 g edible portion)

  Spinach (leaves, boiled)
  × 0.4
• 

  660 μg

  (per 150 g edible portion)

  Garland chrysanthemum (leaves, boiled)
  × 0.6
• 

  176 μg

  (per 40 g edible portion)

  Ashitaba (stems and leaves, boiled)
  × 2.4
• 

  172 μg

  (per 40 g edible portion)

  Ashitaba (stems and leaves, raw)
  × 2.4
• 

  16 μg

  (per 4 g edible portion)

  Shepherd's purse (leaves, raw)
  × 26.3