蔬菜類、藻類、澱粉類『維生素A』排行榜
(每100克食材,g = 克,μg = 微克)
#
|
食材名稱
|
維生素A效力(2)(RE) (DV%)
|
β-胡蘿蔔素
|
水分
|
1
|
冷凍胡蘿蔔
|
3600 μg (720.0%)
|
19200 μg
|
96 g
|
2
|
荷蘭豆菜心
|
3472 μg (694.4%)
|
20800 μg
|
90.9 g
|
3
|
火炭母草
|
3341 μg (668.2%)
|
19370 μg
|
93.6 g
|
4
|
壽司海苔片
|
3290 μg (658.0%)
|
19734.3 μg
|
8.61 g
|
5
|
澳洲胡蘿蔔(細長型)
|
3231 μg (646.2%)
|
18387.9 μg
|
90.23 g
|
6
|
乾海帶
|
3080 μg (616.0%)
|
18477.8 μg
|
15.54 g
|
7
|
櫻桃小番茄
|
2422 μg (484.4%)
|
14531.1 μg
|
90.38 g
|
8
|
食茱萸
|
2410 μg (482.0%)
|
14460 μg
|
60.2 g
|
9
|
美國空心菜
|
2354 μg (470.8%)
|
14050 μg
|
93.1 g
|
10
|
薄荷
|
2267 μg (453.4%)
|
13600 μg
|
83.4 g
|
11
|
胡蘿蔔平均值
|
2072 μg (414.4%)
|
11273.6 μg
|
89.29 g
|
12
|
昭和草
|
1905 μg (381.0%)
|
11400 μg
|
91.9 g
|
13
|
向陽二號胡蘿蔔
|
1672 μg (334.4%)
|
10031.1 μg
|
88.07 g
|
14
|
九層塔
|
1605 μg (321.0%)
|
9623.1 μg
|
91 g
|
15
|
朝天椒(長果)
|
1540 μg (308.0%)
|
9239.5 μg
|
76.01 g
|
16
|
油菜心
|
1423 μg (284.6%)
|
8520 μg
|
91.1 g
|
17
|
香樁
|
1223 μg (244.6%)
|
7140 μg
|
72.1 g
|
18
|
芫荽
|
1209 μg (241.8%)
|
7024.5 μg
|
91.48 g
|
19
|
青葙
|
1177 μg (235.4%)
|
7060 μg
|
86.5 g
|
20
|
小番茄平均值(紅色系)
|
1163 μg (232.6%)
|
6975.6 μg
|
90.94 g
|
21
|
胡蘿蔔
|
1120 μg (224.0%)
|
5401.7 μg
|
89.57 g
|
22
|
紅莧菜
|
1105 μg (221.0%)
|
6380.8 μg
|
92.33 g
|
23
|
紅肉甘薯
|
1049 μg (209.8%)
|
6284.6 μg
|
71.72 g
|
24
|
紅鳳菜
|
1013 μg (202.6%)
|
6062.4 μg
|
92.68 g
|
25
|
野苦瓜嫩梢
|
952 μg (190.4%)
|
5540 μg
|
77.7 g
|
26
|
龍延草
|
930 μg (186.0%)
|
5350 μg
|
77.7 g
|
27
|
野莧菜
|
929 μg (185.8%)
|
5420 μg
|
85.9 g
|
28
|
冷凍菠菜
|
924 μg (184.8%)
|
5540 μg
|
94.13 g
|
29
|
落葵
|
912 μg (182.4%)
|
5381.7 μg
|
90.05 g
|
30
|
紅辣椒平均值
|
887 μg (177.4%)
|
5293.1 μg
|
78.05 g
|
31
|
紅梗珍珠菜
|
804 μg (160.8%)
|
4825 μg
|
88.8 g
|
32
|
龍葵
|
793 μg (158.6%)
|
3780 μg
|
91 g
|
33
|
菠菜(葉)
|
763 μg (152.6%)
|
4580 μg
|
91.51 g
|
34
|
水植波士頓萵苣
|
745 μg (149.0%)
|
4285.5 μg
|
97.36 g
|
35
|
芥藍菜
|
738 μg (147.6%)
|
4376.9 μg
|
93.6 g
|
36
|
小麥苗
|
731 μg (146.2%)
|
4384.4 μg
|
89.6 g
|
37
|
山芹菜
|
727 μg (145.4%)
|
3940 μg
|
92.6 g
|
38
|
熟紫菜
|
720 μg (144.0%)
|
4163.6 μg
|
10.42 g
|
39
|
梅乾菜
|
717 μg (143.4%)
|
4301.3 μg
|
41.08 g
|
40
|
豆瓣菜
|
688 μg (137.6%)
|
4130 μg
|
93.06 g
|
41
|
日本茼蒿
|
629 μg (125.8%)
|
3770.9 μg
|
94.22 g
|
42
|
菠菜
|
616 μg (123.2%)
|
3698 μg
|
93.66 g
|
43
|
聖女小番茄
|
610 μg (122.0%)
|
3658.3 μg
|
91 g
|
44
|
日本南瓜
|
608 μg (121.6%)
|
3647.5 μg
|
77.42 g
|
45
|
朝天椒(圓果)
|
604 μg (120.8%)
|
3622.8 μg
|
71.34 g
|
46
|
甘藷葉
|
596 μg (119.2%)
|
3523.3 μg
|
90.93 g
|
47
|
橙蕃茄
|
588 μg (117.6%)
|
3525 μg
|
91.04 g
|
48
|
金針菜乾
|
585 μg (117.0%)
|
3508.9 μg
|
11.03 g
|
49
|
假人蔘
|
578 μg (115.6%)
|
3340 μg
|
92.6 g
|
50
|
白鳳菜
|
573 μg (114.6%)
|
3440 μg
|
91.5 g
|
51
|
黑葉白菜(短梗)
|
568 μg (113.6%)
|
3405.8 μg
|
94.75 g
|
52
|
不結球白菜平均值
|
553 μg (110.6%)
|
1845.4 μg
|
95.16 g
|
53
|
紫蘇
|
550 μg (110.0%)
|
3298.3 μg
|
79.37 g
|
54
|
長辣椒(紅皮)
|
511 μg (102.2%)
|
3017 μg
|
86.79 g
|
55
|
台灣南瓜
|
491 μg (98.2%)
|
2262.3 μg
|
86.38 g
|
56
|
韮菜
|
476 μg (95.2%)
|
2633.4 μg
|
93.04 g
|
57
|
蕺菜
|
460 μg (92.0%)
|
2710 μg
|
86.2 g
|
58
|
試交二號小番茄
|
456 μg (91.2%)
|
2737.5 μg
|
91.45 g
|
59
|
香芫荽
|
442 μg (88.4%)
|
1500 μg
|
93 g
|
60
|
茼蒿
|
439 μg (87.8%)
|
2633.2 μg
|
94.72 g
|
61
|
馬齒莧
|
427 μg (85.4%)
|
2560 μg
|
95.6 g
|
62
|
義大利茼蒿
|
409 μg (81.8%)
|
2455.9 μg
|
95.25 g
|
63
|
有機本島萵苣(7月取樣)
|
388 μg (77.6%)
|
2328.4 μg
|
94.75 g
|
64
|
乾裙帶菜
|
388 μg (77.6%)
|
2144.6 μg
|
9.45 g
|
65
|
土植本島萵苣(1月取樣)
|
384 μg (76.8%)
|
2302 μg
|
95.03 g
|
66
|
南瓜平均值
|
368 μg (73.6%)
|
1981.2 μg
|
79.76 g
|
67
|
藤三七
|
363 μg (72.6%)
|
1982.3 μg
|
93.59 g
|
68
|
土植蕹菜(10月取樣)
|
358 μg (71.6%)
|
2146.6 μg
|
94.29 g
|
69
|
水蕹菜
|
337 μg (67.4%)
|
2019.5 μg
|
92.83 g
|
70
|
有機蕹菜(10月取樣)
|
333 μg (66.6%)
|
1999.1 μg
|
93.71 g
|
71
|
水植蕹菜(10月取樣)
|
330 μg (66.0%)
|
1979.6 μg
|
92.53 g
|
72
|
有機本島萵苣(4月取樣)
|
320 μg (64.0%)
|
1917.3 μg
|
94.3 g
|
73
|
絲瓜花
|
315 μg (63.0%)
|
1130 μg
|
90 g
|
74
|
水植本島萵苣(1月取樣)
|
315 μg (63.0%)
|
1889 μg
|
95.24 g
|
75
|
有機蕹菜(4月取樣)
|
313 μg (62.6%)
|
1880.2 μg
|
91.71 g
|
76
|
桃太郎番茄
|
310 μg (62.0%)
|
1859 μg
|
94.83 g
|
77
|
荷葉白菜
|
309 μg (61.8%)
|
1852.2 μg
|
94.78 g
|
78
|
油菜
|
309 μg (61.8%)
|
1851 μg
|
95.85 g
|
79
|
葵扇白菜
|
304 μg (60.8%)
|
1823.7 μg
|
95.1 g
|
80
|
土植蕹菜(4月取樣)
|
299 μg (59.8%)
|
1792.3 μg
|
93.53 g
|
81
|
蚵仔白菜
|
296 μg (59.2%)
|
300 μg
|
96 g
|
82
|
甜椒(橙皮)
|
292 μg (58.4%)
|
1230.8 μg
|
90.72 g
|
83
|
有機本島萵苣(1月取樣)
|
291 μg (58.2%)
|
1744.2 μg
|
94.68 g
|
84
|
菾菜
|
288 μg (57.6%)
|
1725.7 μg
|
92.95 g
|
85
|
有機小白菜(10月取樣)
|
283 μg (56.6%)
|
1697.7 μg
|
95.68 g
|
86
|
白莧菜
|
283 μg (56.6%)
|
1684.4 μg
|
93.89 g
|
87
|
小番茄平均值(橙色系)
|
280 μg (56.0%)
|
1680 μg
|
91.06 g
|
88
|
塔菇菜
|
279 μg (55.8%)
|
1673.2 μg
|
95.55 g
|
89
|
金針菜
|
276 μg (55.2%)
|
1613.9 μg
|
89.1 g
|
90
|
土植本島萵苣(7月取樣)
|
271 μg (54.2%)
|
1626.2 μg
|
93.24 g
|
91
|
土植本島萵苣(3月取樣)
|
265 μg (53.0%)
|
1587.8 μg
|
94.67 g
|
92
|
有機青江菜(7月取樣)
|
263 μg (52.6%)
|
1576.1 μg
|
93.14 g
|
93
|
茴香
|
262 μg (52.4%)
|
1537.8 μg
|
92.12 g
|
94
|
黃金聖女小番茄
|
253 μg (50.6%)
|
1514.9 μg
|
91.36 g
|
95
|
韮菜花
|
252 μg (50.4%)
|
1509.4 μg
|
92.82 g
|
96
|
水植青江菜(4月取樣)
|
245 μg (49.0%)
|
1469.6 μg
|
95 g
|
97
|
綠番茄
|
243 μg (48.6%)
|
1430.4 μg
|
93.06 g
|
98
|
蕹菜平均值
|
231 μg (46.2%)
|
1385.2 μg
|
93.04 g
|
99
|
黃秋葵
|
226 μg (45.2%)
|
1354.8 μg
|
89.83 g
|
100
|
黃金菾菜
|
223 μg (44.6%)
|
1337.6 μg
|
93.39 g
|
101
|
明日葉
|
208 μg (41.6%)
|
1249.8 μg
|
84.47 g
|
102
|
厥子
|
208 μg (41.6%)
|
1230 μg
|
93 g
|
103
|
本島萵苣平均值
|
204 μg (40.8%)
|
1200.6 μg
|
95.01 g
|
104
|
雪裡蕻
|
201 μg (40.2%)
|
1206.5 μg
|
93.51 g
|
105
|
有機青江菜(4月取樣)
|
197 μg (39.4%)
|
1183.7 μg
|
94.87 g
|
106
|
蘿美萵苣
|
194 μg (38.8%)
|
1165.7 μg
|
95.85 g
|
107
|
奶油萵苣(日本種)
|
193 μg (38.6%)
|
1160 μg
|
95.18 g
|
108
|
有機小白菜(4月取樣)
|
189 μg (37.8%)
|
1135.9 μg
|
95.04 g
|
109
|
栗子南瓜
|
183 μg (36.6%)
|
1096.1 μg
|
76.89 g
|
110
|
甜椒(紅皮)
|
179 μg (35.8%)
|
1071.9 μg
|
91.22 g
|
111
|
乾長辣椒(紅皮)
|
179 μg (35.8%)
|
1071 μg
|
13.34 g
|
112
|
過溝菜蕨
|
175 μg (35.0%)
|
1051.3 μg
|
91.91 g
|
113
|
珍珠小白菜
|
172 μg (34.4%)
|
1032.4 μg
|
95.58 g
|
114
|
廣島野菜
|
171 μg (34.2%)
|
1023.1 μg
|
96.55 g
|
115
|
大番茄平均值(紅色系)
|
169 μg (33.8%)
|
1015 μg
|
94.55 g
|
116
|
隼人瓜苗
|
167 μg (33.4%)
|
975.5 μg
|
92.17 g
|
117
|
土植青江菜(3月取樣)
|
167 μg (33.4%)
|
1000.5 μg
|
96.36 g
|
118
|
水植本島萵苣(7月取樣)
|
167 μg (33.4%)
|
999.7 μg
|
95.58 g
|
119
|
豌豆苗
|
166 μg (33.2%)
|
995.6 μg
|
90.34 g
|
120
|
水植蕹菜(4月取樣)
|
163 μg (32.6%)
|
978.2 μg
|
92.24 g
|
121
|
黃胡蘿蔔
|
162 μg (32.4%)
|
973.6 μg
|
88.36 g
|
122
|
水菜(日本種)
|
162 μg (32.4%)
|
971.2 μg
|
95.66 g
|
123
|
土植青江菜(7月取樣)
|
156 μg (31.2%)
|
936 μg
|
95.13 g
|
124
|
菊花南瓜
|
153 μg (30.6%)
|
918.8 μg
|
78.34 g
|
125
|
蘆筍花
|
146 μg (29.2%)
|
877.4 μg
|
93.11 g
|
126
|
有機青江菜(1月取樣)
|
142 μg (28.4%)
|
850.7 μg
|
96.07 g
|
127
|
水植蕹菜(7月取樣)
|
141 μg (28.2%)
|
846.8 μg
|
93.77 g
|
128
|
蘿蔔葉
|
141 μg (28.2%)
|
846.1 μg
|
95.08 g
|
129
|
不結球萵苣平均值
|
141 μg (28.2%)
|
825.7 μg
|
95.02 g
|
130
|
水植青江菜(7月取樣)
|
136 μg (27.2%)
|
818.5 μg
|
94.83 g
|
131
|
土植小白菜(1月取樣)
|
136 μg (27.2%)
|
817.2 μg
|
96.42 g
|
132
|
千寶菜
|
133 μg (26.6%)
|
798.4 μg
|
93.35 g
|
133
|
青蒜
|
133 μg (26.6%)
|
797.6 μg
|
90.45 g
|
134
|
綠蘆筍
|
133 μg (26.6%)
|
796 μg
|
93.45 g
|
135
|
青江菜平均值
|
132 μg (26.4%)
|
793 μg
|
95.56 g
|
136
|
牛番茄
|
132 μg (26.4%)
|
791.6 μg
|
94.67 g
|
137
|
土植蕹菜(1月取樣)
|
132 μg (26.4%)
|
791 μg
|
93.33 g
|
138
|
芥藍芽
|
130 μg (26.0%)
|
776.9 μg
|
92.06 g
|
139
|
大番茄平均值(綠色系)
|
125 μg (25.0%)
|
726.9 μg
|
93.81 g
|
140
|
芥菜平均值
|
123 μg (24.6%)
|
740.3 μg
|
93.83 g
|
141
|
水植蕹菜(1月取樣)
|
122 μg (24.4%)
|
729.3 μg
|
90.92 g
|
142
|
土植青江菜(1月取樣)
|
121 μg (24.2%)
|
727.1 μg
|
96.36 g
|
143
|
紅葉萵苣(荷蘭種)
|
120 μg (24.0%)
|
721.6 μg
|
94.99 g
|
144
|
有機小白菜(1月取樣)
|
119 μg (23.8%)
|
715.6 μg
|
96.15 g
|
145
|
土植蕹菜(7月取樣)
|
118 μg (23.6%)
|
709 μg
|
94.39 g
|
146
|
水植小白菜(1月取樣)
|
110 μg (22.0%)
|
659.7 μg
|
95.3 g
|
147
|
水植青江菜(1月取樣)
|
107 μg (21.4%)
|
642 μg
|
95.73 g
|
148
|
海帶茸
|
106 μg (21.2%)
|
634.9 μg
|
90.97 g
|
149
|
角椒
|
105 μg (21.0%)
|
631.1 μg
|
93.62 g
|
150
|
青葱
|
104 μg (20.8%)
|
622.1 μg
|
93.5 g
|
水果類『維生素A』排行榜 (每100克食材,g = 克,μg = 微克)
#
|
食材名稱
|
維生素A效力(2)(RE) (DV%)
|
β-胡蘿蔔素
|
水分
|
1
|
海頓芒果
|
533 μg (106.6%)
|
3200 μg
|
83.3 g
|
2
|
嘉寶瓜
|
397 μg (79.4%)
|
2380 μg
|
88.74 g
|
3
|
新疆哈蜜瓜
|
343 μg (68.6%)
|
2055 μg
|
91.8 g
|
4
|
紅寶石洋香瓜
|
224 μg (44.8%)
|
1345 μg
|
88.56 g
|
5
|
黑香芒果
|
224 μg (44.8%)
|
1343.2 μg
|
81.56 g
|
6
|
藍寶石洋香瓜
|
202 μg (40.4%)
|
1211.2 μg
|
90.22 g
|
7
|
愛文芒果
|
192 μg (38.4%)
|
1152.3 μg
|
88.22 g
|
8
|
木瓜(5月取樣)
|
188 μg (37.6%)
|
1129.8 μg
|
87.43 g
|
9
|
芒果平均值(西洋種)
|
187 μg (37.4%)
|
1119 μg
|
86.01 g
|
10
|
青龍蘋果
|
178 μg (35.6%)
|
1070 μg
|
85.42 g
|
11
|
百香果
|
162 μg (32.4%)
|
950 μg
|
84 g
|
12
|
金興芒果
|
158 μg (31.6%)
|
948.8 μg
|
88.46 g
|
13
|
香水芒果
|
146 μg (29.2%)
|
875.3 μg
|
81.85 g
|
14
|
七股香洋香瓜
|
144 μg (28.8%)
|
864.1 μg
|
88.38 g
|
15
|
鳳光西瓜
|
135 μg (27.0%)
|
811.7 μg
|
92.31 g
|
16
|
枇杷
|
135 μg (27.0%)
|
798 μg
|
89.13 g
|
17
|
金煌芒果
|
131 μg (26.2%)
|
785.1 μg
|
85.62 g
|
18
|
四季芒果
|
124 μg (24.8%)
|
742.3 μg
|
83.2 g
|
19
|
四周柿
|
117 μg (23.4%)
|
676.5 μg
|
81.44 g
|
20
|
甜柿(進口)
|
111 μg (22.2%)
|
639.5 μg
|
83.75 g
|
21
|
甜瓜平均值(網紋洋香瓜)
|
108 μg (21.6%)
|
648 μg
|
89.27 g
|
22
|
芒果平均值(新興種)
|
97 μg (19.4%)
|
579.3 μg
|
84.45 g
|
23
|
土芒果
|
96 μg (19.2%)
|
570.6 μg
|
84.87 g
|
24
|
美國綠葡萄
|
93 μg (18.6%)
|
545 μg
|
82 g
|
25
|
蘋果平均值(青皮)
|
92 μg (18.4%)
|
551.2 μg
|
86.28 g
|
26
|
聖心芒果
|
82 μg (16.4%)
|
493.9 μg
|
86.26 g
|
27
|
筆柿
|
82 μg (16.4%)
|
489.2 μg
|
80.62 g
|
28
|
秋香洋香瓜
|
75 μg (15.0%)
|
450.4 μg
|
90.05 g
|
29
|
高牆桶柑
|
75 μg (15.0%)
|
428 μg
|
87.07 g
|
30
|
桃接李(小)
|
69 μg (13.8%)
|
413.7 μg
|
90.15 g
|
31
|
西瓜平均值(紅肉小瓜)
|
69 μg (13.8%)
|
412 μg
|
90.8 g
|
32
|
凱特芒果
|
68 μg (13.6%)
|
408.1 μg
|
85.96 g
|
33
|
紅鈴西瓜
|
68 μg (13.6%)
|
408 μg
|
90.37 g
|
34
|
紅肉李(大)
|
68 μg (13.6%)
|
407 μg
|
88.87 g
|
35
|
木瓜平均值
|
66 μg (13.2%)
|
398.9 μg
|
89.06 g
|
36
|
蓮花芒果
|
66 μg (13.2%)
|
394.4 μg
|
86.84 g
|
37
|
茂谷柑
|
64 μg (12.8%)
|
385.6 μg
|
87.4 g
|
38
|
甜柿平均值
|
64 μg (12.8%)
|
359.5 μg
|
83.96 g
|
39
|
紅心芭樂
|
62 μg (12.4%)
|
371.1 μg
|
88.03 g
|
40
|
無子西瓜
|
61 μg (12.2%)
|
367.2 μg
|
90.52 g
|
41
|
新世紀哈密瓜
|
61 μg (12.2%)
|
364.2 μg
|
88.66 g
|
42
|
椪柑
|
57 μg (11.4%)
|
342.8 μg
|
88.72 g
|
43
|
肯特芒果
|
57 μg (11.4%)
|
340.8 μg
|
86.31 g
|
44
|
李子平均值(紅皮紅肉)
|
55 μg (11.0%)
|
328.2 μg
|
89.05 g
|
45
|
牛心柿
|
51 μg (10.2%)
|
283.1 μg
|
82.56 g
|
46
|
綠葡萄平均值
|
51 μg (10.2%)
|
293.9 μg
|
83.73 g
|
47
|
加州蜜李(進口)
|
48 μg (9.6%)
|
287.6 μg
|
81.12 g
|
48
|
蛋黃果
|
47 μg (9.4%)
|
284.9 μg
|
70.35 g
|
49
|
海梨桶柑
|
47 μg (9.4%)
|
258 μg
|
87.65 g
|
50
|
桃接李(大)
|
44 μg (8.8%)
|
262.4 μg
|
89.61 g
|
肉類、魚貝類『維生素A』排行榜 (每100克食材,g = 克,mg = 毫克,μg = 微克)
#
|
食材名稱
|
維生素A效力(2)(RE) (DV%)
|
膽固醇
|
水分
|
1
|
膽肝
|
58379 μg (11675.8%)
|
314 mg
|
40.3 g
|
2
|
醃燻豬肝
|
42192 μg (8438.4%)
|
390.35 mg
|
61.07 g
|
3
|
雞肝(肉雞)
|
40145 μg (8029.0%)
|
342.99 mg
|
73.86 g
|
4
|
鵝肝
|
13801 μg (2760.2%)
|
382.99 mg
|
73.47 g
|
5
|
鮟鱇魚肝
|
4120 μg (824.0%)
|
436.37 mg
|
74.8 g
|
6
|
豬肝
|
3661 μg (732.2%)
|
288.19 mg
|
70.73 g
|
7
|
鱗網帶鰆(含皮)
|
2507 μg (501.4%)
|
76.16 mg
|
62.45 g
|
8
|
日本鰻鱺魚片(蒲燒)
|
2166 μg (433.2%)
|
201.46 mg
|
53.38 g
|
9
|
日本鰻鱺魚片(生)
|
2012 μg (402.4%)
|
154.08 mg
|
65.25 g
|
10
|
犬牙南極魚切片
|
1292 μg (258.4%)
|
60.55 mg
|
63.67 g
|
11
|
鱗網帶鰆切片
|
1103 μg (220.6%)
|
59.14 mg
|
60.53 g
|
12
|
康氏馬加鰆切片(去皮)
|
636 μg (127.2%)
|
62.44 mg
|
70.23 g
|
13
|
鬍鯰
|
322 μg (64.4%)
|
85.9 mg
|
68.9 g
|
14
|
鯔魚卵
|
320 μg (64.0%)
|
619.09 mg
|
53.14 g
|
15
|
鰆魚卵
|
288 μg (57.6%)
|
659.03 mg
|
64.54 g
|
16
|
布氏鯧鰺(含皮)
|
263 μg (52.6%)
|
69.1 mg
|
69.6 g
|
17
|
綠殼菜蛤干(淡菜)
|
248 μg (49.6%)
|
213.27 mg
|
19.91 g
|
18
|
日本花鱸((8月)
|
228 μg (45.6%)
|
56.35 mg
|
76.86 g
|
19
|
鯔魚卵(加工)
|
224 μg (44.8%)
|
658.57 mg
|
32.73 g
|
20
|
豬肝連
|
221 μg (44.2%)
|
79.53 mg
|
68.57 g
|
21
|
布氏鯧鰺(去皮)
|
214 μg (42.8%)
|
76.73 mg
|
67.25 g
|
22
|
油魚卵(加工)
|
186 μg (37.2%)
|
1267.41 mg
|
26.52 g
|
23
|
鯖魚(生)
|
183 μg (36.6%)
|
60.2 mg
|
45.24 g
|
24
|
鯖魚(烤,210度,10分)
|
170 μg (34.0%)
|
64.13 mg
|
38.97 g
|
25
|
鯖魚(烤,150度,10分)
|
164 μg (32.8%)
|
77.01 mg
|
45.84 g
|
26
|
鯖魚(烤,150度,30分)
|
163 μg (32.6%)
|
76.66 mg
|
32.35 g
|
27
|
鯖魚(炒)
|
158 μg (31.6%)
|
67.14 mg
|
44.52 g
|
28
|
雞尾椎
|
155 μg (31.0%)
|
125.18 mg
|
41.08 g
|
29
|
圓鱈魚鰓肉
|
149 μg (29.8%)
|
56.95 mg
|
78.15 g
|
30
|
日本銀帶鯡
|
147 μg (29.4%)
|
188.06 mg
|
73.69 g
|
31
|
鯖魚(蒸)
|
142 μg (28.4%)
|
75.52 mg
|
47.11 g
|
32
|
香魚
|
138 μg (27.6%)
|
96.22 mg
|
75.05 g
|
33
|
魩仔魚(加工,小)
|
137 μg (27.4%)
|
336.59 mg
|
55.04 g
|
34
|
鯖魚(烤,150度,20分)
|
132 μg (26.4%)
|
71.71 mg
|
45.73 g
|
35
|
鯖魚(煮)
|
125 μg (25.0%)
|
72.22 mg
|
49.33 g
|
36
|
阿根廷魷
|
122 μg (24.4%)
|
258.69 mg
|
84.76 g
|
37
|
鯖魚(烤,180度,10分)
|
114 μg (22.8%)
|
80.44 mg
|
47.3 g
|
38
|
魩仔魚平均值(加工)
|
110 μg (22.0%)
|
291.02 mg
|
64.62 g
|
39
|
雙髻鯊腹肉
|
108 μg (21.6%)
|
|
77.6 g
|
40
|
鯖魚(煎)
|
107 μg (21.4%)
|
64.45 mg
|
42.92 g
|
41
|
鯖魚(炸)
|
103 μg (20.6%)
|
50.69 mg
|
28.33 g
|
42
|
日本花鱸(2月)
|
100 μg (20.0%)
|
66.61 mg
|
75.85 g
|
43
|
豬腎
|
96 μg (19.2%)
|
340.1 mg
|
80.38 g
|
44
|
虱目魚腹肉(虱目魚肚)
|
92 μg (18.4%)
|
107.49 mg
|
56.33 g
|
45
|
正鰹
|
92 μg (18.4%)
|
64.4 mg
|
70.8 g
|
46
|
肉雞
|
91 μg (18.2%)
|
73.5 mg
|
65.02 g
|
47
|
日本花鱸平均值
|
90 μg (18.0%)
|
59.03 mg
|
76.67 g
|
48
|
鰹魚卵
|
88 μg (17.6%)
|
656.71 mg
|
66.16 g
|
49
|
西施舌
|
86 μg (17.2%)
|
75.54 mg
|
83.23 g
|
50
|
魩仔魚
|
85 μg (17.0%)
|
94.75 mg
|
85.96 g
|
蛋類、乳品類『維生素A』含量排行榜 (每100克食材,g = 克,mg = 毫克,μg
= 微克)
#
|
食材名稱
|
維生素A效力(2)(RE) (DV%)
|
膽固醇
|
水分
|
1
|
鴨鹹蛋黃
|
754 μg (150.8%)
|
1891.44 mg
|
24.19 g
|
2
|
烏骨雞蛋黃
|
702 μg (140.4%)
|
1213.82 mg
|
50.82 g
|
3
|
鴨蛋黃
|
616 μg (123.2%)
|
1220.2 mg
|
49.7 g
|
4
|
雞蛋黃(白殼)
|
559 μg (111.8%)
|
1139.69 mg
|
51.91 g
|
5
|
雞蛋黃(高維生素E)
|
492 μg (98.4%)
|
1228.2 mg
|
49.66 g
|
6
|
雞蛋黃平均值
|
486 μg (97.2%)
|
1176.84 mg
|
52.82 g
|
7
|
鵪鶉鐵蛋
|
442 μg (88.4%)
|
1575.45 mg
|
20.39 g
|
8
|
鵝蛋
|
429 μg (85.8%)
|
870.24 mg
|
70.23 g
|
9
|
雞蛋黃(黃殼)
|
414 μg (82.8%)
|
1214 mg
|
53.74 g
|
10
|
雞蛋(高維生素A&E)
|
380 μg (76.0%)
|
420.76 mg
|
79.85 g
|
11
|
雞滷蛋黃(浸泡隔夜)
|
365 μg (73.0%)
|
1657.26 mg
|
43.27 g
|
12
|
乾酪粉
|
355 μg (71.0%)
|
108.45 mg
|
15 g
|
13
|
鵪鶉皮蛋
|
313 μg (62.6%)
|
506.55 mg
|
71.18 g
|
14
|
鵪鶉蛋
|
309 μg (61.8%)
|
605.74 mg
|
72.11 g
|
15
|
土雞蛋
|
306 μg (61.2%)
|
406.68 mg
|
76.48 g
|
16
|
鴨蛋
|
293 μg (58.6%)
|
218.89 mg
|
71.23 g
|
17
|
滷蛋黃平均值
|
286 μg (57.2%)
|
1463.52 mg
|
44.31 g
|
18
|
鵪鶉滷蛋
|
279 μg (55.8%)
|
786.78 mg
|
56.96 g
|
19
|
紅面番鴨蛋
|
278 μg (55.6%)
|
605.08 mg
|
70.92 g
|
20
|
鵪鶉水煮蛋
|
267 μg (53.4%)
|
546.87 mg
|
74.69 g
|
21
|
切片乾酪
|
262 μg (52.4%)
|
77.68 mg
|
47.16 g
|
22
|
鴨生鹹蛋
|
230 μg (46.0%)
|
541.9 mg
|
69.14 g
|
23
|
雞蛋(高亞麻油酸)
|
229 μg (45.8%)
|
325.05 mg
|
76.87 g
|
24
|
刨絲乾酪
|
225 μg (45.0%)
|
76.1 mg
|
44.37 g
|
25
|
淡煉乳
|
219 μg (43.8%)
|
30.8 mg
|
74.5 g
|
26
|
烏骨雞蛋
|
219 μg (43.8%)
|
539.54 mg
|
72.27 g
|
27
|
雞鐵蛋
|
210 μg (42.0%)
|
741.4 mg
|
47.2 g
|
28
|
溫泉蛋
|
209 μg (41.8%)
|
392.77 mg
|
73.64 g
|
29
|
雞滷蛋黃(現煮)
|
208 μg (41.6%)
|
1269.79 mg
|
45.35 g
|
30
|
雞水煮蛋黃
|
203 μg (40.6%)
|
1221.38 mg
|
49.2 g
|
31
|
鵪鶉鹹蛋
|
196 μg (39.2%)
|
484.93 mg
|
66.93 g
|
32
|
雞蛋(高次亞麻油酸)
|
187 μg (37.4%)
|
398.41 mg
|
74.5 g
|
33
|
雞水波蛋
|
178 μg (35.6%)
|
416.94 mg
|
75.88 g
|
34
|
鴨鹹蛋平均值
|
177 μg (35.4%)
|
544.47 mg
|
66.7 g
|
35
|
雞蛋(黃殼)
|
167 μg (33.4%)
|
375.38 mg
|
76.13 g
|
36
|
初卵雞蛋
|
167 μg (33.4%)
|
355.96 mg
|
76.35 g
|
37
|
雞蛋平均值
|
164 μg (32.8%)
|
385.56 mg
|
75.92 g
|
38
|
雞蛋(白殼)
|
162 μg (32.4%)
|
395.73 mg
|
75.71 g
|
39
|
茶葉蛋黃(浸泡隔夜)
|
162 μg (32.4%)
|
1228.29 mg
|
49.54 g
|
40
|
鴨熟鹹蛋(薄鹽)
|
161 μg (32.2%)
|
529.72 mg
|
65.07 g
|
41
|
雞蛋(高DHA)
|
153 μg (30.6%)
|
395.68 mg
|
76.14 g
|
42
|
雞滷蛋(市售)
|
152 μg (30.4%)
|
502.13 mg
|
64.66 g
|
43
|
荷包蛋(不加油)
|
143 μg (28.6%)
|
449.08 mg
|
72.24 g
|
44
|
茶葉蛋(市售)
|
139 μg (27.8%)
|
402.96 mg
|
72.71 g
|
45
|
鴨熟鹹蛋
|
137 μg (27.4%)
|
561.81 mg
|
65.88 g
|
46
|
高脂凝態發酵乳(纖維強化)
|
129 μg (25.8%)
|
15.66 mg
|
80.27 g
|
47
|
鴨皮蛋
|
124 μg (24.8%)
|
558.82 mg
|
71.42 g
|
48
|
切片乾酪(低脂)
|
119 μg (23.8%)
|
39.67 mg
|
50.92 g
|
49
|
雞滷蛋(浸泡隔夜)
|
115 μg (23.0%)
|
524.45 mg
|
63.21 g
|
50
|
煎蛋(不加油)
|
115 μg (23.0%)
|
472.53 mg
|
69.02 g
|
建議量佔比 DV% = 『維生素A效力(2)(RE)』 / 建議量
|
建議量500 μg, 上限2440 μg (19至30歲,女性,52 kg)
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◎由蔬菜類食物攝取維生素A可滿足營養需求,並可避免攝入過多的膽固醇與維生素A。 操作說明 1.選擇類別:穀物類、澱粉類、堅果種子類、豆類、蔬菜類、水果類、菇類、藻類等共18個類別 2.選擇成分:主要成分(熱量、水分、粗蛋白、脂肪、碳水化合物、灰分)及詳細成分(醣類、礦物質、維生素、脂肪酸、胺基酸等) 3.排行順序:由高至低(預設) 或 由低至高 排序 4.篩選條件:可設定兩個篩選條件,不符合即剔除。當 "≥" (或 "≤) 後方數字空白,僅會顯示要篩選的營養成分含量(不剔除) 5.設定基準:預設以食材100克為基準,亦可計算營養密度(例如除以熱量),或調整水分
營養成分排行榜:互動式工作表 (資料載入需5~20秒,請稍候...)
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