Foods Low in Vitamin A (β-Carotene equivalents) (1621st - 1640th) (per 100 g edible portion)

• Curry powder
  
  390 μg
• Snap pea (immature pods, raw)
  
  400 μg
• Green sweet pepper (fruit, raw)
  
  400 μg
• Satsuma mandarin (canned in light syrup, solids)
  
  410 μg
• Green pea (raw)
  
  420 μg
• Green sweet pepper (fruit, sauted)
  
  420 μg
• Satsuma mandarin (fruit juices, straight fruit juice)
  
  420 μg
• Kaki, Japanese persimmon (nonastringent, raw)
  
  420 μg
• Royal fern, Nama-zenmai (young shoots, boiled)
  
  430 μg
• Green pea (boiled)
  
  440 μg
• Winged bean (immature pods, raw)
  
  440 μg
• Olive (pickles, green olives)
  
  450 μg
• Apricot (jam, heavily sweetened)
  
  470 μg
• Loquat (canned in heavy syrup)
  
  470 μg
• European plums (raw)
  
  480 μg
• Papaya (ripe, raw)
  
  480 μg
• Tomato sauce
  
  480 μg
• Wasp (maggot, canned with seasoning)
  
  500 μg
• Tomato chili sauce
  
  500 μg
• Cos lettuce (leaves, raw)
  
  510 μg