Foods Low in Vitamin A (β-Carotene equivalents) (1761st - 1780th) (per 100 g edible portion)

• Nagasaki-hakusai (leaves, raw)
  
  1900 μg
• Ha-negi (leaves, raw)
  
  1900 μg
• Tomapi (fruit, raw)
  
  1900 μg
• Hiroshimana (leaves, raw)
  
  1900 μg
• Gyoja-ninniku (leaves, raw)
  
  2000 μg
• Sugukina (leaves, raw)
  
  2000 μg
• Qing gin cai (leaves, raw)
  
  2000 μg
• Hinona (pickles, sweetened)
  
  2000 μg
• Red-tip leaf lettuce (leaves, raw)
  
  2000 μg
• Taisai, Chinese mustard (salted pickles)
  
  2100 μg
• Hiroshimana (salted pickles)
  
  2100 μg
• Ne-mitsuba (leaves, boiled)
  
  2100 μg
• Ta cai (leaves, raw)
  
  2200 μg
• Turnip rape (flower buds and stems, raw)
  
  2200 μg
• Konegi (leaves, raw)
  
  2200 μg
• Head lettuce, butter type (leaves, raw)
  
  2200 μg
• Ha-daikon (leaves, raw)
  
  2300 μg
• Takana, broad leaf mustard (leaves, raw)
  
  2300 μg
• Mizukakena (leaves, raw)
  
  2300 μg
• Leaf lettuce (leaves, raw)
  
  2300 μg