Green-Yellow Vegetables

A green-yellow vegetable rich in beta-carotene, plus unique nutrients like asparagine and rutin.

A green-yellow vegetable with 2000μg beta-carotene per 100g. Also rich in calcium and iron — great for stir-fries and soups.

900μg beta-carotene plus 140mg vitamin C per 100g — top-tier nutrition among green-yellow vegetables.

At 8600μg beta-carotene per 100g, it leads all vegetables. Absorption skyrockets when eaten with oil.

With 3500μg beta-carotene per 100g, it ranks high among green-yellow vegetables — a fragrant herb that also contains allicin.

At 400μg beta-carotene (below threshold), it's classified as green-yellow due to high consumption frequency. Also rich in vitamin C.

4000μg beta-carotene plus vitamins E and C. Sweetens when cooked — perfect for simmered dishes and soups.

3100μg beta-carotene and roughly 3x the calcium of spinach. Low oxalic acid means no blanching needed.

A green-yellow vegetable with 730μg beta-carotene. Its elegant aroma is essential for finishing clear soups and chawanmushi.

A green-yellow vegetable with 1300μg beta-carotene. Its crisp texture works from salads to hot pots.

10,000 µg of β-carotene — more than twice that of spinach. One of the most nutrient-dense leafy greens.

A yellow/green vegetable with 670 µg β-carotene and 5.0 g of fiber — top-tier among everyday vegetables.

A yellow/green vegetable with 1,100 µg β-carotene — nutrients concentrate as peppers ripen.

At 11000μg beta-carotene per 100g — the highest of all vegetables. Also contains the aromatic compound perillaldehyde, essential as a Japanese herb.

4500μg beta-carotene plus calcium and iron. Adds its distinctive herbal flavor to hot pots.

The quintessential green-yellow vegetable — 4200μg beta-carotene plus iron and folate. Classic as ohitashi or sautéed.

At 540μg beta-carotene (below threshold), classified as green-yellow due to high consumption frequency. Also rich in lycopene.