Food Sources of Vitamin A:
Vitamin A and its metabolites are involved in both innate and adaptive immune functions. It is an immune enhancer that supports our body to respond to harmful bacteria and viruses. [1] [2] [3]
DV =
5,000IU
of Vitamin A
Mustard Greens
12370IU of Vitamin A, IU,
in 100g of Mustard greens, cooked, boiled, drained, without salt
Beef Liver
26088IU of Vitamin A, IU,
in 100g of Beef, variety meats and by-products, liver, cooked, pan-fried
Pork Liver
17997IU of Vitamin A, IU,
in 100g of Pork, fresh, variety meats and by-products, liver, cooked, braised
Butternut Squash
11155IU of Vitamin A, IU,
in 100g of Squash, winter, butternut, cooked, baked, without salt
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Mustard Spinach (Tendergreen)
8200IU of Vitamin A, IU,
in 100g of Mustard spinach, (tendergreen), cooked, boiled, drained, without salt
Turnip Greens
7625IU of Vitamin A, IU,
in 100g of Turnip greens, cooked, boiled, drained, without salt
Dandelion Greens
6837IU of Vitamin A, IU,
in 100g of Dandelion greens, cooked, boiled, drained, without salt
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Chinese Cabbage, Bok Choy (Pak Choi)
4249IU of Vitamin A, IU,
in 100g of Cabbage, chinese (pak-choi), cooked, boiled, drained, without salt
Sweet Red Peppers
2941IU of Vitamin A, IU,
in 100g of Peppers, sweet, red, cooked, boiled, drained, without salt
Amaranth Leaves
2770IU of Vitamin A, IU,
in 100g of Amaranth leaves, cooked, boiled, drained, without salt
