Foods Low in Vitamin A (β-Carotene equivalents) (1821st - 1840th) (per 100 g edible portion)

• Ito-mitsuba (leaves, boiled)
  
  4100 μg
• Spinach (leaves, raw)
  
  4200 μg
• Water convolvulus (stems and leaves, raw)
  
  4300 μg
• Daikon, Japanese radish (leaves, boiled)
  
  4400 μg
• Chinese chive (leaves, boiled)
  
  4400 μg
• Garland chrysanthemum (leaves, raw)
  
  4500 μg
• Carrot, regular (juice, canned)
  
  4500 μg
• Kintoki (root without skin, raw)
  
  4500 μg
• Domiao (stems and leaves, raw)
  
  4700 μg
• Kintoki (root without skin, boiled)
  
  4800 μg
• Water pepper sprout (raw)
  
  4900 μg
• Kintoki (root with skin, raw)
  
  5000 μg
• Kintoki (root with skin, boiled)
  
  5000 μg
• Apricot (dried)
  
  5000 μg
• Ashitaba (stems and leaves, boiled)
  
  5200 μg
• Red pepper (leaves and fruits, raw)
  
  5200 μg
• Shepherd's purse (leaves, raw)
  
  5200 μg
• Ashitaba (stems and leaves, raw)
  
  5300 μg
• Garland chrysanthemum (leaves, boiled)
  
  5300 μg
• Mugwort (leaves, raw)
  
  5300 μg