Vegetables High in Vitamin A (Retinol activity equivalents) (1st - 20th) (per 100 g edible portion)

• Red pepper (fruit, dried)
  
  1500 μg
• Perilla (leaves, raw)
  
  880 μg
• Tossa jute (stems and leaves, raw)
  
  840 μg
• Carrot, regular (root, frozen)
  
  810 μg
• Carrot, regular (root with skin, raw)
  
  760 μg
• Carrot, regular (root with skin, boiled)
  
  740 μg
• Carrot, regular (root without skin, boiled)
  
  720 μg
• Carrot, regular (root without skin, raw)
  
  680 μg
• Red pepper (fruit, raw)
  
  640 μg
• Parsley (leaves, raw)
  
  620 μg
• Yomena (leaves, raw)
  
  560 μg
• Tossa jute (stems and leaves, boiled)
  
  550 μg
• Basil (leaves, raw)
  
  520 μg
• Mugwort (leaves, boiled)
  
  500 μg
• Spinach (leaves, frozen)
  
  500 μg
• Mini-kyarotto (root, raw)
  
  500 μg
• Red pepper (leaves and fruits, sauteed)
  
  480 μg
• Spinach (leaves, boiled)
  
  450 μg
• Mugwort (leaves, raw)
  
  440 μg
• Garland chrysanthemum (leaves, boiled)
  
  440 μg