Vitamin A (Retinol activity equivalents) Content of Vegetables
(71 - 80)
16 μg
(per 10 g edible portion)
Kaiware-daikon (young stems and leaves, raw)
45 μg
(per 40 g edible portion)
Water dropwort (stems and leaves, raw)
90 μg
(per 60 g edible portion)
Turfed stone leek (leaves, boiled)
51 μg
(per 40 g edible portion)
Water dropwort (stems and leaves, boiled)
83 μg
(per 60 g edible portion)
Qin cai (stems and leaves, raw)
36 μg
(per 30 g edible portion)
Ha-ninjin (leaves, raw)
79 μg
(per 60 g edible portion)
Shandong cai (salted pickles)
280 μg
(per 200 g edible portion)
Kyona (leaves, boiled)
18 μg
(per 16 g edible portion)
Turnip, Pickle (nukamiso-zuke, leaves)
193 μg
(per 162 g edible portion)
Endive (leaves, raw)
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