Dairy Foods High in Vitamin A: Top 30 per 100 g & per Serving
Per 100 g, the dairy foods highest in vitamin A are Butter oil (anhydrous) (840 µg, 93% DV), Salted butter (684 µg, 76% DV) and Butter (without salt) (684 µg, 76% DV). Per typical serving, Salted butter gives the most: 1 stick (113 g) has 773 µg (86% DV). 18 of the 38 dairy foods ranked are a good source (10% DV or more) in a typical serving; 13 reach 20% DV, the FDA bar for “high in”.
Highest in vitamin A per 100 g
30 of 38 ranked dairy foods, most vitamin A first. % = share of the FDA Daily Value. n/r = not reported.
| Rank | Food | Per 100 g | Typical portion | Per portion | Per 200 kcal |
|---|---|---|---|---|---|
| 1 | Butter oil (anhydrous) | 840 µg93% DV | 1 tbsp13 g | 108 µg12% DV | 192 µg |
| 2 | Salted butter | 684 µg76% DV | 1 stick113 g | 773 µg86% DV | 191 µg |
| 2 | Butter (without salt) | 684 µg76% DV | 1 stick113 g | 773 µg86% DV | 191 µg |
| 4 | Whipped butter (with salt) | 683 µg76% DV | 1 stick76 g | 519 µg58% DV | 187 µg |
| 5 | Cream (fluid, heavy whipping) | 411 µg46% DV | 1 cup120 g | 493 µg55% DV | 242 µg |
| 6 | Egg yolk (raw) | 381 µg42% DV | 1 large17 g | 65 µg7% DV | 237 µg |
| 7 | Cheddar cheese | 337 µg37% DV | 1 cubic inch17 g | 57 µg6% DV | 167 µg |
| 8 | Egg (yolk, raw, frozen, salted, pasteurized) | 313 µg35% DV | 1 oz28 g | 89 µg10% DV | 228 µg |
| 9 | Cream (fluid, light whipping) | 279 µg31% DV | 1 cup120 g | 335 µg37% DV | 191 µg |
| 10 | Cheddar cheese (sharp, sliced) | 263 µg29% DV | 1 slice19 g | 50 µg6% DV | 128 µg |
| 11 | Edam cheese | 243 µg27% DV | 1 oz28 g | 69 µg8% DV | 136 µg |
| 12 | Parmesan cheese (shredded) | 229 µg25% DV | 1 tbsp5 g | 11 µg1% DV | 110 µg |
| 13 | Fried egg | 219 µg24% DV | 1 large46 g | 101 µg11% DV | 223 µg |
| 14 | Blue cheese | 198 µg22% DV | 1 cubic inch17 g | 34 µg4% DV | 112 µg |
| 15 | Egg (duck, whole, fresh, raw) | 194 µg22% DV | 1 egg70 g | 136 µg15% DV | 210 µg |
| 16 | Whipped cream (cream topping, pressurized) | 188 µg21% DV | 1 cup60 g | 113 µg13% DV | 146 µg |
| 17 | Egg (goose, whole, fresh, raw) | 187 µg21% DV | 1 egg144 g | 269 µg30% DV | 202 µg |
| 18 | Mozzarella cheese (whole milk) | 179 µg20% DV | 6 slices170 g | 304 µg34% DV | 120 µg |
| 19 | Egg (whole, raw) | 160 µg18% DV | 1 medium44 g | 70 µg8% DV | 224 µg |
| 20 | Hard-boiled egg | 149 µg17% DV | 1 large50 g | 75 µg8% DV | 192 µg |
| 21 | Sour cream (cultured) | 124 µg14% DV | 1 cup230 g | 285 µg32% DV | 125 µg |
| 22 | Cream (fluid, light) | 120 µg13% DV | 1 cup240 g | 288 µg32% DV | 123 µg |
| 23 | Sour cream (reduced fat) | 119 µg13% DV | 1 cup230 g | 274 µg30% DV | 131 µg |
| 24 | Ricotta cheese (part skim milk) | 107 µg12% DV | 1 oz28 g | 30 µg3% DV | 155 µg |
| 25 | Sour cream (reduced fat, cultured) | 102 µg11% DV | 1 cup242 g | 247 µg27% DV | 151 µg |
| 26 | Cream (fluid, half and half) | 97 µg11% DV | 1 cup242 g | 235 µg26% DV | 148 µg |
| 27 | Greek yogurt (plain, lowfat) | 90 µg10% DV | 1 container200 g | 180 µg20% DV | 247 µg |
| 28 | Milk dessert bar (frozen, made from lowfat milk) | 71 µg8% DV | 1 bar68 g | 48 µg5% DV | 97 µg |
| 29 | Ice cream bar (covered with chocolate and nuts) | 61 µg7% DV | 100 g | 61 µg7% DV | 40 µg |
| 30 | Cream (half and half, lowfat) | 47 µg5% DV | 100 g | 47 µg5% DV | 131 µg |
Most vitamin A per typical serving
The same dairy foods ranked by what one typical USDA portion gives, which is what you eat.
| Rank | Food | Per 100 g | Typical portion | Per portion | Per 200 kcal |
|---|---|---|---|---|---|
| 1 | Salted butter | 684 µg76% DV | 1 stick113 g | 773 µg86% DV | 191 µg |
| 1 | Butter (without salt) | 684 µg76% DV | 1 stick113 g | 773 µg86% DV | 191 µg |
| 3 | Whipped butter (with salt) | 683 µg76% DV | 1 stick76 g | 519 µg58% DV | 187 µg |
| 4 | Cream (fluid, heavy whipping) | 411 µg46% DV | 1 cup120 g | 493 µg55% DV | 242 µg |
| 5 | Cream (fluid, light whipping) | 279 µg31% DV | 1 cup120 g | 335 µg37% DV | 191 µg |
| 6 | Mozzarella cheese (whole milk) | 179 µg20% DV | 6 slices170 g | 304 µg34% DV | 120 µg |
| 7 | Cream (fluid, light) | 120 µg13% DV | 1 cup240 g | 288 µg32% DV | 123 µg |
| 8 | Sour cream (cultured) | 124 µg14% DV | 1 cup230 g | 285 µg32% DV | 125 µg |
| 9 | Sour cream (reduced fat) | 119 µg13% DV | 1 cup230 g | 274 µg30% DV | 131 µg |
| 10 | Egg (goose, whole, fresh, raw) | 187 µg21% DV | 1 egg144 g | 269 µg30% DV | 202 µg |
| 11 | Sour cream (reduced fat, cultured) | 102 µg11% DV | 1 cup242 g | 247 µg27% DV | 151 µg |
| 12 | Cream (fluid, half and half) | 97 µg11% DV | 1 cup242 g | 235 µg26% DV | 148 µg |
| 13 | Greek yogurt (plain, lowfat) | 90 µg10% DV | 1 container200 g | 180 µg20% DV | 247 µg |
| 14 | Egg (duck, whole, fresh, raw) | 194 µg22% DV | 1 egg70 g | 136 µg15% DV | 210 µg |
| 15 | Whipped cream (cream topping, pressurized) | 188 µg21% DV | 1 cup60 g | 113 µg13% DV | 146 µg |
Most vitamin A per 200 kcal
Nutrient density: vitamin A for the same 200 calories of each food.
| Rank | Food | Per 100 g | Typical portion | Per portion | Per 200 kcal |
|---|---|---|---|---|---|
| 1 | Greek yogurt (plain, lowfat) | 90 µg10% DV | 1 container200 g | 180 µg20% DV | 247 µg |
| 2 | Cream (fluid, heavy whipping) | 411 µg46% DV | 1 cup120 g | 493 µg55% DV | 242 µg |
| 3 | Egg yolk (raw) | 381 µg42% DV | 1 large17 g | 65 µg7% DV | 237 µg |
| 4 | Egg (yolk, raw, frozen, salted, pasteurized) | 313 µg35% DV | 1 oz28 g | 89 µg10% DV | 228 µg |
| 5 | Egg (whole, raw) | 160 µg18% DV | 1 medium44 g | 70 µg8% DV | 224 µg |
| 6 | Fried egg | 219 µg24% DV | 1 large46 g | 101 µg11% DV | 223 µg |
| 7 | Egg (duck, whole, fresh, raw) | 194 µg22% DV | 1 egg70 g | 136 µg15% DV | 210 µg |
| 8 | Egg (goose, whole, fresh, raw) | 187 µg21% DV | 1 egg144 g | 269 µg30% DV | 202 µg |
| 9 | Hard-boiled egg | 149 µg17% DV | 1 large50 g | 75 µg8% DV | 192 µg |
| 10 | Butter oil (anhydrous) | 840 µg93% DV | 1 tbsp13 g | 108 µg12% DV | 192 µg |
| 11 | Cream (fluid, light whipping) | 279 µg31% DV | 1 cup120 g | 335 µg37% DV | 191 µg |
| 12 | Salted butter | 684 µg76% DV | 1 stick113 g | 773 µg86% DV | 191 µg |
| 12 | Butter (without salt) | 684 µg76% DV | 1 stick113 g | 773 µg86% DV | 191 µg |
| 14 | Whipped butter (with salt) | 683 µg76% DV | 1 stick76 g | 519 µg58% DV | 187 µg |
| 15 | Cheddar cheese | 337 µg37% DV | 1 cubic inch17 g | 57 µg6% DV | 167 µg |
Concentrated forms (not ranked)
Flours, powders, concentrates, sugars and fortified foods with vitamin A, listed by value per 100 g but left out of the rankings above.
| Food | Per 100 g | Typical portion | Per portion | Per 200 kcal |
|---|---|---|---|---|
| Milk (dry, whole, without added vitamin D) | 258 µg29% DV | 1 cup128 g | 330 µg37% DV | 104 µg |
| Milk (buttermilk, dried) | 49 µg5% DV | 1 cup120 g | 59 µg7% DV | 25 µg |
Which foods are ranked
- The 39 dairy foods on CalorieExplorer with a reported vitamin A value. They are generic USDA FoodData Central rows (Foundation Foods and SR Legacy) with a plain name: no branded products, restaurant items, survey mixed dishes, baby foods or regional specialty rows.
- Only foods with more than 0 µg are ranked (38 dairy foods); a food with no reported value is left out, never counted as 0.
- Flours, crude brans, powders and dehydrated foods, juice concentrates, mixes, sugars and fortified foods are not ranked: per 100 g they beat every food eaten as is. They are listed separately below.
- Ties share a rank: foods with the same value per 100 g get the same number, and the next number is skipped.
- Typical portion = USDA's own serving weight for that food (a medium fruit, 1 cup, 1 oz…), as on its food page. Per 200 kcal shows how much you get for the same calories; foods under 5 kcal per 100 g are not ranked that way (–).
- % DV = share of the FDA Daily Value for vitamin A, 900 µg a day for adults and children 4 and older.
- FDA lets a label call a food “high in” a nutrient when one reference serving gives 20% of the Daily Value or more, and a “good source” at 10–19% (21 CFR 101.54). We apply it to the typical USDA portion, which is not always the label's reference amount.
Source: U.S. Department of Agriculture, FoodData Central (Foundation Foods 2026-04-30; SR Legacy 2018-04). Values per 100 g as published in each food's record, at FDC's precision; serving weights from the same records, retrieved 2026-10-13. Each food page names its FDC ID.
% Daily Value: FDA Daily Values (2016 Nutrition Facts label rule, 21 CFR 101.9), adults and children 4+. How we calculate.
Last updated . Values are averages for the food as described; brands, varieties and cooking change them. Not medical advice.