F&N Bulletin Vol 23 No 1b - United Nations University

Development and validation of a short food-frequency questionnaire
81
(continued)
Serving size (g)
Food Small Medium Large RE (µg/100 g) Vitamin A score a
Dates — 26 (3) — 4 Low
RE (µg) — 1 —
Dried apricots — 26.5 (3) — 210 Low
RE (µg) — 55.6
Grapes — 145–150 8 Low
RE (µg) — 12
Green leafy vegetables d
Raw 50 100 150 600 High
RE (µg) 300 600 900
Cooked 20 50 100 650 Medium
RE (µg) 130 325 650
Lentils
Raw — 25 — Trace Low
RE (µg) — — —
Cooked — 50 — Trace Low
RE (µg) — — —
Melons 150 300 — 130 Medium
RE (µg) 195 390 —
Onion
Raw 25 50 — 0 —
RE (µg) — — —
Cooked 5 10 15 0 —
RE (µg) — — —
Pistachios and hazelnuts — 15.5 –15.7 87 Low
RE (µg) — 14
Pomegranates — 100 — Trace Low
RE (µg) — — —
Potatoes 50 100 150 2 Low
RE (µg) 1 2 3
Pumpkin — 50 — 242 High
RE (µg) — 121 —
Raisins — 18.5 — 20 Low
RE (µg) — 3.7 —
Rice 150 220 300 Trace Low
RE (µg) — — —
Tomatoes
Raw 25 50 75 90 Low
RE (µg) 22.5 45 67.5
Cooked (paste) 5 10 15 400 High
RE (µg) 20 40 60
Vegetable oil (shortening) 10 15 30 0
RE (µg) 5 7.5 15
Walnuts — 15 (3.5) — 30 Low
RE (µg) — 4.5 —
Zucchini and eggplant 40 75 140 18.5 Low
RE (µg) 7.4 14 25.9
a. Vitamin A score: micrograms of vitamin A per small serving; low (< 50 µg), medium (50–250 µg), high (> 250 µg).
b. Dried yogurt from skimmed sheep milk in the form of a small ball [21].
c. Vitamin A analysis not available; content probably negligible.
d. Includes spinach, parsley, cilantro, and dill.