The amount of Vegetables that contain 420 μg of Vitamin A (Retinol activity equivalents) (161 - 170)

• 

  208 μg

  (per 2100 g edible portion)

  Chinese cabbage (head, boiled)
  × 2
• 

  39 μg

  (per 430 g edible portion)

  Zuiki (fresh zuiki, boiled)
  × 10.8
• 

  37 μg

  (per 430 g edible portion)

  Zuiki (fresh zuiki, raw)
  × 11.4
• 

  62 μg

  (per 805 g edible portion)

  Green ball (head, raw)
  × 6.8
• 

  158 μg

  (per 2100 g edible portion)

  Chinese cabbage (head, raw)
  × 2.7
• 

  13 μg

  (per 160 g edible portion)

  Eggplant (fruit, boiled)
  × 32.3
• 

  12 μg

  (per 160 g edible portion)

  Eggplant (fruit, raw)
  × 35
• 

  2 μg

  (per 20 g edible portion)

  Daikon, Japanese radish, Pickle (fukujin-zuke)
  × 210
• 

  7 μg

  (per 175 g edible portion)

  Sweet corn (immature kernels on cob, frozen)
  × 60
• 

  1 μg

  (per 20 g edible portion)

  Eggplant Pickle (karashi-zuke)
  × 420