Foods Low in Vitamin A (β-Carotene equivalents) (1721st - 1740th) (per 100 g edible portion)

• Turnip, Pickle (salted pickles, leaves)
  
  1200 μg
• Kogomi (spears, raw)
  
  1200 μg
• Shandong cai (leaves, raw)
  
  1200 μg
• Yard bean (immature pods, raw)
  
  1200 μg
• Field horsetail (fertile shoot, boiled)
  
  1200 μg
• Nozawana (leaves, raw)
  
  1200 μg
• Hinona (root with tops, raw)
  
  1200 μg
• Gagome-konbu (dried)
  
  1200 μg
• Wakame, Dried product (dried, soaked in water)
  
  1200 μg
• Osaka-shirona (leaves, raw)
  
  1300 μg
• Osaka-shirona (salted pickles)
  
  1300 μg
• Kyona (leaves, raw)
  
  1300 μg
• Bracken (young shoots, dried, raw)
  
  1300 μg
• European plum (dried)
  
  1300 μg
• Kaki, Japanese persimmon (dried)
  
  1400 μg
• Enaga-oni-konbu (dried)
  
  1400 μg
• Doubanjiang
  
  1400 μg
• Sage (ground)
  
  1400 μg
• Osaka-shirona (leaves, boiled)
  
  1500 μg
• Qin cai (stems and leaves, boiled)
  
  1500 μg