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
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