The amount of Vegetables that contain 420 μg of Vitamin A (Retinol activity equivalents) (151 - 160)

• 

  4 μg

  (per 20 g edible portion)

  Chinese cabbage (kim chee)
  × 105
• 

  3 μg

  (per 25 g edible portion)

  Broad bean (immature beans, boiled)
  × 140
• 

  51 μg

  (per 285 g edible portion)

  Cucumber, Pickle (nukamiso-zuke)
  × 8.2
• 

  21 μg

  (per 120 g edible portion)

  Cucumber, Pickle (salted pickles)
  × 20
• 

  24 μg

  (per 155 g edible portion)

  Yellow sweet pepper (fruit, raw)
  × 17.5
• 

  29 μg

  (per 200 g edible portion)

  Bitter gourd (fruit, raw)
  × 14.5
• 

  2 μg

  (per 12 g edible portion)

  Green pea (canned in brine)
  × 210
• 

  1 μg

  (per 5 g edible portion)

  Chrysanthemum (kikunori)
  × 420
• 

  6 μg

  (per 80 g edible portion)

  Edamame (frozen)
  × 70
• 

  4 μg

  (per 30 g edible portion)

  Bracken (young shoots, boiled)
  × 105