Foods Low in Vitamin A (β-Carotene equivalents) (1421st - 1440th) (per 100 g edible portion)

• Eggplant Pickle (salted pickles)
  
  44 μg
• Sponge gourd (immature fruit, raw)
  
  44 μg
• Pecan nut (oil-roasted and salted)
  
  45 μg
• Eggplant Western type (fruit, raw)
  
  45 μg
• Leek (bulb and leaves, raw)
  
  45 μg
• Hen's egg (yolk, dried)
  
  45 μg
• Ice cream (high fat)
  
  45 μg
• Amanatto (green peas)
  
  45 μg
• Walleye pollack (karashi-mentaiko)
  
  46 μg
• Worcester sauce (common type)
  
  46 μg
• Valencia (fruit juices, reconstituted fruit juice)
  
  47 μg
• Abalone (steamed and dried)
  
  47 μg
• Hard clam (baked)
  
  48 μg
• Spaghetti squash (fruit, raw)
  
  49 μg
• Sweet corn (immature kernels, boiled)
  
  49 μg
• Japanese butterbur (petiole, raw)
  
  49 μg
• Tiger prawn (cultured, raw)
  
  49 μg
• Cabbage (head, raw)
  
  50 μg
• Sweet corn, Canned product (cream style)
  
  50 μg
• Hard clam (boiled)
  
  50 μg