Vitamin A can be obtained from animal livers, fish liver oils, and green and yellow fruits and vegetables. Foods that contain significant amounts include apricots, asparagus, beet greens,  broccoli, cantaloupe, carrots, collards, dandelion greens, dulse, fish liver and fish oil, garlic, kale, mustard greens, papaya, red peppers, peaches, pumpkin, spinach, spirulina, sweet potatoes, Swiss chard, turnip greens, watercress and yellow squash. It is also present in the following herbs: alfalfa, borage leaves, burdock root, cayenne (capsicum), chickweed, eyebright, fennel seed, hops, kelp, lemongrass, mullein, nettle, oat straw, paprika, parsley, peppermint, plantain, raspberry leaf, red clover, rose hips, sage, uva ursi, violet leaves, and yellow dock. Animal sources of vitamin A are up to six times as strong as vegetable sources, but you should exercise caution if you chose to eat organ meats. A plant-based diet promotes overall health.