Foods Low in Vitamin A (β-Carotene equivalents) (1641st - 1660th) (per 100 g edible portion)

• Shiogama
  
  510 μg
• Green pea (frozen)
  
  520 μg
• Sudachi (peel, raw)
  
  520 μg
• Sweet pepper (fruit, raw)
  
  530 μg
• Royal fern, Nama-zenmai (young shoots, raw)
  
  530 μg
• Olive (pickles, stuffed olives)
  
  530 μg
• Turban shell (baked)
  
  530 μg
• Meat sauce
  
  530 μg
• Sweet pepper (fruit, sauted)
  
  540 μg
• Tomato (fruit, raw)
  
  540 μg
• Apricot (canned in heavy syrup)
  
  550 μg
• Tangor (juice sacs, raw)
  
  550 μg
• Sayaendo (immature pods, raw)
  
  560 μg
• Japanese angelica-tree (spears, raw)
  
  570 μg
• Tomato, Canned product (whole)
  
  570 μg
• Kidney bean, Sayaingen (immature pods, boiled)
  
  580 μg
• Sayaendo (immature pods, boiled)
  
  580 μg
• Cucumber, Pickle (pickled in soy sauce)
  
  580 μg
• Eggplant Pickle (shiba-zuke)
  
  580 μg
• Kidney bean, Sayaingen (immature pods, raw)
  
  590 μg