Foods Low in Vitamin A (β-Carotene equivalents) (1581st - 1600th) (per 100 g edible portion)

• Yellow sweet pepper (fruit, sauted)
  
  210 μg
• Natural cheese (cheddar)
  
  210 μg
• Bracken (young shoots, raw)
  
  220 μg
• Satsuma mandarin (fruit juices, juice with juice sacs)
  
  220 μg
• Okinawa-mozuku (salted, desalted)
  
  220 μg
• Bitter gourd (fruit, sauted)
  
  230 μg
• Scallop (boiled)
  
  230 μg
• Process cheese
  
  230 μg
• Broad bean (immature beans, raw)
  
  240 μg
• Hyacinth bean (immature pods, raw)
  
  240 μg
• Head lettuce, crisp type (head, raw)
  
  240 μg
• Mume, Japanese apricot (raw)
  
  240 μg
• Nectarine (raw)
  
  240 μg
• Yuzu (peel, raw)
  
  240 μg
• Wakame Fruit-bearing leave (raw)
  
  240 μg
• Wakame Blanched and salted (desalted)
  
  250 μg
• Ginkgo nut (boiled)
  
  260 μg
• Edamame (raw)
  
  260 μg
• Fukinoto (inflorescence, boiled)
  
  260 μg
• Hitoegusa (tsukudani)
  
  270 μg