The amount of Vegetables that contain 420 μg of Vitamin A (Retinol activity equivalents) (21 - 30)

• 

  72 μg

  (per 42 g edible portion)

  Red pepper (leaves and fruits, raw)
  × 5.8
• 

  21 μg

  (per 5 g edible portion)

  Water pepper sprout (raw)
  × 20
• 

  1763 μg

  (per 430 g edible portion)

  Kintoki (root with skin, boiled)
  × 0.2
• 

  1499 μg

  (per 430 g edible portion)

  Kintoki (root with skin, raw)
  × 0.3
• 

  1720 μg

  (per 430 g edible portion)

  Kintoki (root without skin, boiled)
  × 0.2
• 

  718 μg

  (per 230 g edible portion)

  Domiao (stems and leaves, raw)
  × 0.6
• 

  1307 μg

  (per 430 g edible portion)

  Kintoki (root without skin, raw)
  × 0.3
• 

  553 μg

  (per 150 g edible portion)

  Garland chrysanthemum (leaves, raw)
  × 0.8
• 

  555 μg

  (per 150 g edible portion)

  Carrot, regular (juice, canned)
  × 0.8
• 

  370 μg

  (per 100 g edible portion)

  Chinese chive (leaves, boiled)
  × 1.1