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

• Domiao (stems and leaves, raw)
  
  4700 μg
• Kintoki (root without skin, boiled)
  
  4700 μg
• Kintoki (root with skin, raw)
  
  4800 μg
• Apricot (dried)
  
  4800 μg
• Kintoki (root with skin, boiled)
  
  4900 μg
• Mini-kyarotto (root, raw)
  
  4900 μg
• Water pepper sprout (raw)
  
  4900 μg
• Paprica (ground)
  
  5000 μg
• Red pepper (leaves and fruits, raw)
  
  5100 μg
• Ashitaba (stems and leaves, boiled)
  
  5200 μg
• Shepherd's purse (leaves, raw)
  
  5200 μg
• Ashitaba (stems and leaves, raw)
  
  5300 μg
• Garland chrysanthemum (leaves, boiled)
  
  5300 μg
• Mugwort (leaves, raw)
  
  5300 μg
• Spinach (leaves, boiled)
  
  5400 μg
• Red pepper (leaves and fruits, sauteed)
  
  5600 μg
• Kawa-nori (dried)
  
  5600 μg
• Spinach (leaves, frozen)
  
  6000 μg
• Mugwort (leaves, boiled)
  
  6000 μg
• Basil (leaves, raw)
  
  6300 μg