Foods Low in Vitamin A (β-Carotene equivalents) (1781st - 1800th) (per 100 g edible portion)

• Ta cai (leaves, boiled)
  
  2400 μg
• Turnip rape (flower buds and stems, boiled)
  
  2400 μg
• Nozawana (pickles, seasoned)
  
  2400 μg
• Basil (ground)
  
  2500 μg
• Perilla (seeds, raw)
  
  2600 μg
• Qing gin cai (leaves, boiled)
  
  2600 μg
• Nagasaki-hakusai (leaves, boiled)
  
  2600 μg
• Rape (stems and leaves, raw)
  
  2600 μg
• Watercress (stems and leaves, raw)
  
  2700 μg
• New Zealand spinach (stems and leaves, raw)
  
  2700 μg
• Rape (stems and leaves, boiled)
  
  2700 μg
• Turfed stone leek (leaves, raw)
  
  2700 μg
• Sea lettuce (dried)
  
  2700 μg
• Arame (steamed and dried)
  
  2700 μg
• Mitsuishi-konbu (dried)
  
  2700 μg
• Turnip (leaves, raw)
  
  2800 μg
• Leaf mustard (leaves, raw)
  
  2800 μg
• Mizukakena (salted pickles)
  
  2800 μg
• Kale (leaves, raw)
  
  2900 μg
• Leaf mustard (salted pickles)
  
  3000 μg