Foods Low in Vitamin A (β-Carotene equivalents) (1281st - 1300th) (per 100 g edible portion)

• Precooked Chinese noodles (dried by frying)
  
  14 μg
• Pickle (sour type)
  
  14 μg
• Red chicory (leaves, raw)
  
  14 μg
• Nebuka-negi (leaves, blanched, raw)
  
  14 μg
• Chinese cabbage (salted pickles)
  
  14 μg
• Shiikuwasha (10% fruit juice beverage)
  
  14 μg
• Ayu sweetfish (uruka)
  
  14 μg
• Cattle, Offal (kidney, raw)
  
  14 μg
• Hen's egg (tamagoyaki, dashimakitamago)
  
  14 μg
• Soft rolls
  
  15 μg
• Soybean, Whole bean (brazil, dried, raw)
  
  15 μg
• Kohlrabi (enlarged stems, boiled)
  
  15 μg
• Zuiki (dried zuiki, raw)
  
  15 μg
• Royal fern, Hoshi-zenmai (dried young shoots, boiled)
  
  15 μg
• Manchurian wild rice (stem, raw)
  
  15 μg
• Pummelo (juice sacs, raw)
  
  15 μg
• Tosaka-nori (red, salted, desalted)
  
  15 μg
• Mantis shrimp (boiled)
  
  15 μg
• Cattle, Beef, dairy fattened steer (rib loin, fat, raw)
  
  15 μg
• Milk containing recombined milk (high fat)
  
  15 μg