Foods Low in Vitamin A (β-Carotene equivalents) (1401st - 1420th) (per 100 g edible portion)

• Kiwano (raw)
  
  36 μg
• Durian (raw)
  
  36 μg
• Short-necked clam, Canned product (with seasoning)
  
  36 μg
• Japanese chestnut (raw)
  
  37 μg
• Japanese chestnut (boiled)
  
  37 μg
• Leek (bulb and leaves, boiled)
  
  37 μg
• Wakame, Dried product (haiboshi , soaked in water)
  
  37 μg
• Milk chocolate
  
  37 μg
• Mustard (powder)
  
  38 μg
• Cream (vegetable fat)
  
  39 μg
• White chocolate
  
  39 μg
• Rhubarb (petiole, raw)
  
  40 μg
• Fig (dried)
  
  40 μg
• Cattle, Offal (liver, raw)
  
  40 μg
• Cherry (canned in heavy syrup)
  
  41 μg
• Rhubarb (petiole, boiled)
  
  42 μg
• Pumpkin seed (roasted and salted)
  
  43 μg
• Butter cake
  
  43 μg
• Pea (whole, dried, boiled)
  
  44 μg
• Celery (petiole, raw)
  
  44 μg