Foods Low in Vitamin A (β-Carotene equivalents) (1701st - 1720th) (per 100 g edible portion)

• Wakame (raw)
  
  940 μg
• Cherry tomato (fruit, raw)
  
  960 μg
• Pond snail (raw)
  
  960 μg
• Thyme (ground)
  
  980 μg
• Satsuma mandarin (segments, early ripening type, raw)
  
  1000 μg
• Satsuma mandarin (segments, normal ripening type, raw)
  
  1000 μg
• Sea urchin (tsubu-uni)
  
  1000 μg
• Tomato paste
  
  1000 μg
• Kyona (salted pickles)
  
  1100 μg
• Yard bean (immature pods, boiled)
  
  1100 μg
• Field horsetail (fertile shoot, raw)
  
  1100 μg
• Hana-nira (scape and flower bud, raw)
  
  1100 μg
• Red sweet pepper (fruit, raw)
  
  1100 μg
• Red sweet pepper (fruit, sauted)
  
  1100 μg
• Satsuma mandarin (juice sacs, early ripening type, raw)
  
  1100 μg
• Satsuma mandarin (juice sacs, normal ripening type, raw)
  
  1100 μg
• Tangelo (juice sacs, raw)
  
  1100 μg
• Passion fruit (juice, fresh)
  
  1100 μg
• Ma-konbu (dried)
  
  1100 μg
• Hash roux
  
  1100 μg