Sweet potato (1 cup, cooked): 1,920 mcg of vitamin A (213% of the DV). A good source of beta-carotene, which is converted to vitamin A in the body.
Carrots (1 cup, cooked): 1,280 mcg of vitamin A (142% of the DV). Another good source of beta-carotene.
Winter squash (1 cup, cooked): 1,140 mcg of vitamin A (127% of the DV). A good source of beta-carotene and other antioxidants.
Kale (1 cup, cooked): 172 mcg of vitamin A (19% of the DV). A good source of vitamin C, fiber, and calcium.
Collard greens (1 cup, cooked): 722 mcg of vitamin A (80% of the DV). A good source of vitamin C, fiber, and iron.
Broccoli (1 cup, cooked): 416 mcg of vitamin A (46% of the DV). A good source of vitamin C, fiber, and potassium.
Mango (1 medium): 137 mcg of vitamin A (15% of the DV). A good source of vitamin C, fiber, and potassium.
Cantaloupe (1 cup, cubed): 100 mcg of vitamin A (11% of the DV). A good source of vitamin C and potassium.
Apricots (1 cup, dried): 200 mcg of vitamin A (22% of the DV). A good source of fiber and potassium.
Papaya (1 cup, diced): 115 mcg of vitamin A (13% of the DV). A good source of vitamin C and potassium.
Also Read: Source Of Vitamin V12