Foods Low in Vitamin A (α-Carotene) (1141st - 1160th) (per 100 g edible portion)

• Yellow sweet pepper (fruit, sauted)
  
  74 μg
• Water convolvulus (stems and leaves, boiled)
  
  74 μg
• Water convolvulus (stems and leaves, raw)
  
  78 μg
• Hyacinth bean (immature pods, raw)
  
  79 μg
• Bitter gourd (fruit, raw)
  
  93 μg
• Green caviar (raw)
  
  98 μg
• Bitter gourd (fruit, sauted)
  
  100 μg
• Red pepper (fruit, raw)
  
  130 μg
• European plum (dried)
  
  130 μg
• Tengusa (dried)
  
  130 μg
• Tosaka-nori (green, salted, desalted)
  
  130 μg
• Kidney bean, Sayaingen (immature pods, raw)
  
  140 μg
• Hitoegusa (dried)
  
  140 μg
• Red pepper (ground)
  
  140 μg
• Kidney bean, Sayaingen (immature pods, boiled)
  
  150 μg
• Red pepper (leaves and fruits, raw)
  
  190 μg
• Kogomi (spears, raw)
  
  200 μg
• Malabar nightshade (stems and leaves, raw)
  
  210 μg
• Red pepper (leaves and fruits, sauteed)
  
  210 μg
• Kintoki (root with skin, boiled)
  
  220 μg