Foods Low in Vitamin A (β-Carotene) (801st - 820th) (per 100 g edible portion)

• Yellowfin goby (tsukudani)
  
  39 μg
• Butter cake
  
  39 μg
• Rhubarb (petiole, raw)
  
  40 μg
• Cherry (canned in heavy syrup)
  
  41 μg
• Worcester sauce (common type)
  
  41 μg
• Rhubarb (petiole, boiled)
  
  42 μg
• Banana (raw)
  
  42 μg
• Pea (whole, dried, boiled)
  
  43 μg
• Celery (petiole, raw)
  
  44 μg
• Eggplant Pickle (salted pickles)
  
  44 μg
• Sponge gourd (immature fruit, raw)
  
  44 μg
• Satsuma mandarin (fruit juices, 50% fruit juice beverage)
  
  44 μg
• Eggplant Western type (fruit, raw)
  
  45 μg
• Leek (bulb and leaves, raw)
  
  45 μg
• Papaya (unripe, raw)
  
  45 μg
• Abalone (steamed and dried)
  
  45 μg
• Hard clam (baked)
  
  48 μg
• Spaghetti squash (fruit, raw)
  
  49 μg
• Cabbage (head, raw)
  
  49 μg
• Japanese butterbur (petiole, raw)
  
  49 μg