Retinol

Nutrients
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Vitamins
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Retinol

Retinol

Ingredients with high value of Retinol.

These are the best ingredients to use in your recipes for high intakes of Retinol.

Margarine-like, margarine-butter blend, soybean oil and butter

768.00 ug (avg. portion is 10 g)

Margarine, regular, hard, soybean (hydrogenated)

768.00 ug (avg. portion is 13 g)

Margarine-like, vegetable oil-butter spread, tub

768.00 ug (avg. portion is 220 g)

Margarine-like, vegetable oil spread, fat free, liquid

768.00 ug (avg. portion is 8 g)

481.00 ug (avg. portion is 50 g)

Cream, heavy, whipped, sweetened

381.00 ug (avg. portion is 17 g)

Cookie, batter or dough

216.00 ug (avg. portion is 5 g)

63.00 ug (avg. portion is 50 g)

55.00 ug (avg. portion is 57 g)

Gnocchi, potato

55.00 ug (avg. portion is 125 g)

Source: U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov