Vegetables Low in Vitamin A (β-Carotene) (181st - 200th) (per 100 g edible portion)

• Royal fern, Hoshi-zenmai (dried young shoots, raw)
  
  680 μg
• Brussels sprout (head, boiled)
  
  680 μg
• Pumpkin, Japan (fruit, raw)
  
  700 μg
• Asatsuki (leaves, boiled)
  
  710 μg
• Kuki-ninniku (scape, raw)
  
  710 μg
• Brussels sprout (head, raw)
  
  710 μg
• Okra (pods, boiled)
  
  720 μg
• Kiri-mitsuba (leaves, raw)
  
  720 μg
• Asatsuki (leaves, raw)
  
  740 μg
• Broccoli (inflorescence, boiled)
  
  770 μg
• Kiri-mitsuba (leaves, boiled)
  
  770 μg
• Summer cypress seed (seeds, boiled)
  
  800 μg
• Red garlic (bulb and leaves, raw)
  
  800 μg
• Broccoli (inflorescence, raw)
  
  800 μg
• Pumpkin, Japan (fruit, boiled)
  
  810 μg
• Red sweet pepper (fruit, raw)
  
  940 μg
• Cherry tomato (fruit, raw)
  
  960 μg
• Red sweet pepper (fruit, sauted)
  
  980 μg
• Field horsetail (fertile shoot, raw)
  
  1000 μg
• Kyona (salted pickles)
  
  1100 μg