Foods Low in Vitamin A (β-Carotene) (1061st - 1080th) (per 100 g edible portion)

• Kyona (leaves, boiled)
  
  1700 μg
• Shandong cai (salted pickles)
  
  1700 μg
• Water dropwort (stems and leaves, boiled)
  
  1700 μg
• Tomapi (fruit, raw)
  
  1700 μg
• Ne-mitsuba (leaves, raw)
  
  1700 μg
• Qin cai (stems and leaves, raw)
  
  1800 μg
• Bai cai (leaves, raw)
  
  1800 μg
• Turfed stone leek (leaves, boiled)
  
  1800 μg
• Hosome-konbu (dried)
  
  1800 μg
• Wakame (cut and dried)
  
  1800 μg
• Water dropwort (stems and leaves, raw)
  
  1900 μg
• Kaiware-daikon (young stems and leaves, raw)
  
  1900 μg
• Tsumamina (leaves, raw)
  
  1900 μg
• Nagasaki-hakusai (leaves, raw)
  
  1900 μg
• Ha-negi (leaves, raw)
  
  1900 μg
• Hiroshimana (leaves, raw)
  
  1900 μg
• Gyoja-ninniku (leaves, raw)
  
  2000 μg
• Sugukina (leaves, raw)
  
  2000 μg
• Qing gin cai (leaves, raw)
  
  2000 μg
• Hinona (pickles, sweetened)
  
  2000 μg