Vegetables Low in Vitamin A (α-Carotene) (161st - 180th) (per 100 g edible portion)

• Chinese cabbage (salted pickles)
  
  0 μg
• Bai cai (leaves, raw)
  
  0 μg
• Basil (leaves, raw)
  
  0 μg
• Parsley (leaves, raw)
  
  0 μg
• Radish (root, raw)
  
  0 μg
• Chayote (salted pickles)
  
  0 μg
• Red sweet pepper (fruit, raw)
  
  0 μg
• Red sweet pepper (fruit, sauted)
  
  0 μg
• Hinona (root with tops, raw)
  
  0 μg
• Hinona (pickles, sweetened)
  
  0 μg
• Hiroshimana (leaves, raw)
  
  0 μg
• Hiroshimana (salted pickles)
  
  0 μg
• Japanese butterbur (petiole, raw)
  
  0 μg
• Japanese butterbur (petiole, boiled)
  
  0 μg
• Fukinoto (inflorescence, raw)
  
  0 μg
• Fukinoto (inflorescence, boiled)
  
  0 μg
• Swiss chard (leaves, raw)
  
  0 μg
• Swiss chard (leaves, boiled)
  
  0 μg
• Broccoli (inflorescence, boiled)
  
  0 μg
• Sponge gourd (immature fruit, raw)
  
  0 μg