Foods Low in Vitamin A (β-Carotene equivalents) (1661st - 1680th) (per 100 g edible portion)

• Japanese angelica-tree (spears, boiled)
  
  600 μg
• Guava (raw)
  
  600 μg
• Satsuma mandarin (fruit juices, reconstituted fruit juice)
  
  610 μg
• Mango (raw)
  
  610 μg
• Ponkan (juice sacs, raw)
  
  620 μg
• Tomato puree
  
  630 μg
• Okra (pods, raw)
  
  670 μg
• Tomato ketchup
  
  670 μg
• Kuki-ninniku (scape, boiled)
  
  680 μg
• Brussels sprout (head, boiled)
  
  690 μg
• Apricot (jam, lightly sweetened)
  
  690 μg
• Fu-nori (dried)
  
  700 μg
• Abalone (shiokara)
  
  700 μg
• Sea urchin (raw gonads)
  
  700 μg
• Royal fern, Hoshi-zenmai (dried young shoots, raw)
  
  710 μg
• Kuki-ninniku (scape, raw)
  
  710 μg
• Brussels sprout (head, raw)
  
  710 μg
• Cayenne pepper oil
  
  710 μg
• Asatsuki (leaves, boiled)
  
  720 μg
• Okra (pods, boiled)
  
  720 μg