Foods Low in Vitamin A (β-Carotene equivalents) (1501st - 1520th) (per 100 g edible portion)

• Pepper (mixed ,ground)
  
  89 μg
• Ark shell (canned with seasoning)
  
  90 μg
• Corn cream soup (powdered)
  
  90 μg
• Pea (whole, dried, raw)
  
  92 μg
• Eggplant (fruit, boiled)
  
  98 μg
• Cherry (domestic, sweet type, raw)
  
  98 μg
• Chinese cabbage (head, raw)
  
  99 μg
• Daikon, Japanese radish, Pickle (fukujin-zuke)
  
  100 μg
• Eggplant (fruit, raw)
  
  100 μg
• Topshell (canned with seasoning)
  
  100 μg
• Cream (milk and vegetable fat)
  
  100 μg
• Chio tzu (frozen)
  
  100 μg
• Chinese style instant cup noodles (dried by hot air)
  
  110 μg
• Green ball (head, raw)
  
  110 μg
• Zuiki (fresh zuiki, raw)
  
  110 μg
• Zuiki (fresh zuiki, boiled)
  
  110 μg
• Grapefruit (fruit juices, reconstituted fruit juice)
  
  110 μg
• Hassaku (juice sacs, raw)
  
  110 μg
• Suizenji-nori (dried, soaked in water)
  
  110 μg
• Coffee whitener (powder, milk fat)
  
  110 μg