Foods Low in Vitamin A (β-Carotene equivalents) (1461st - 1480th) (per 100 g edible portion)

• Ki-nira (leaves, raw)
  
  59 μg
• Pretzel
  
  59 μg
• Japanese silverleaf (petiole, raw)
  
  60 μg
• Japanese butterbur (petiole, boiled)
  
  60 μg
• Bloody clam (raw)
  
  60 μg
• Chrysanthemum (petals, boiled)
  
  61 μg
• Kizami-konbu
  
  61 μg
• Sweet corn, Canned product (whole kernel style)
  
  62 μg
• Wheat germ
  
  63 μg
• Ma Po dow fu sauce
  
  63 μg
• Kiwifruit (raw)
  
  66 μg
• Chrysanthemum (petals, raw)
  
  67 μg
• Chinese chestnut (roasted)
  
  68 μg
• Croissants
  
  69 μg
• Pea (shio-mame)
  
  69 μg
• Curry roux
  
  69 μg
• Oriental pickling melon (fruit, raw)
  
  70 μg
• Whole milk powder
  
  70 μg
• Danish pastry
  
  70 μg
• Oriental pickling melon, Pickle (salted pickles)
  
  74 μg