The amount of Vegetables that contain 420 μg of Vitamin A (Retinol activity equivalents) (71 - 80)

• 

  16 μg

  (per 10 g edible portion)

  Kaiware-daikon (young stems and leaves, raw)
  × 26.3
• 

  45 μg

  (per 40 g edible portion)

  Water dropwort (stems and leaves, raw)
  × 9.3
• 

  90 μg

  (per 60 g edible portion)

  Turfed stone leek (leaves, boiled)
  × 4.7
• 

  51 μg

  (per 40 g edible portion)

  Water dropwort (stems and leaves, boiled)
  × 8.2
• 

  83 μg

  (per 60 g edible portion)

  Qin cai (stems and leaves, raw)
  × 5.1
• 

  36 μg

  (per 30 g edible portion)

  Ha-ninjin (leaves, raw)
  × 11.7
• 

  79 μg

  (per 60 g edible portion)

  Shandong cai (salted pickles)
  × 5.3
• 

  280 μg

  (per 200 g edible portion)

  Kyona (leaves, boiled)
  × 1.5
• 

  18 μg

  (per 16 g edible portion)

  Turnip, Pickle (nukamiso-zuke, leaves)
  × 23.3
• 

  193 μg

  (per 162 g edible portion)

  Endive (leaves, raw)
  × 2.2