Foods Low in Vitamin A (α-Carotene) (181st - 200th) (per 100 g edible portion)

• Sugukina (pickles)
  
  0 μg
• Zucchini (fruit, raw)
  
  0 μg
• Water dropwort (stems and leaves, raw)
  
  0 μg
• Water dropwort (stems and leaves, boiled)
  
  0 μg
• Celery (petiole, raw)
  
  0 μg
• Broad bean (immature beans, boiled)
  
  0 μg
• Ta cai (leaves, raw)
  
  0 μg
• Ta cai (leaves, boiled)
  
  0 μg
• Kaiware-daikon (young stems and leaves, raw)
  
  0 μg
• Ha-daikon (leaves, raw)
  
  0 μg
• Daikon, Japanese radish (leaves, raw)
  
  0 μg
• Daikon, Japanese radish (leaves, boiled)
  
  0 μg
• Daikon, Japanese radish (root with skin, raw)
  
  0 μg
• Daikon, Japanese radish (root with skin, boiled)
  
  0 μg
• Daikon, Japanese radish (root without skin, raw)
  
  0 μg
• Daikon, Japanese radish (root without skin, boiled)
  
  0 μg
• Daikon, Japanese radish, Pickle (shiooshidaikon-zuke)
  
  0 μg
• Daikon, Japanese radish, Pickle (hoshidaikon-zuke)
  
  0 μg
• Daikon, Japanese radish, Pickle (miso-zuke)
  
  0 μg
• Daikon, Japanese radish, Pickle (fukujin-zuke)
  
  0 μg