Foods Low in Vitamin A (β-Carotene equivalents) (1841st - 1860th) (per 100 g edible portion)

• Spinach (leaves, boiled)
  
  5400 μg
• Red pepper (leaves and fruits, sauteed)
  
  5700 μg
• Mini-kyarotto (root, raw)
  
  6000 μg
• Spinach (leaves, frozen)
  
  6000 μg
• Mugwort (leaves, boiled)
  
  6000 μg
• Paprica (ground)
  
  6100 μg
• Basil (leaves, raw)
  
  6300 μg
• Tossa jute (stems and leaves, boiled)
  
  6600 μg
• Yomena (leaves, raw)
  
  6700 μg
• Kawa-nori (dried)
  
  6900 μg
• Parsley (leaves, raw)
  
  7400 μg
• Red pepper (fruit, raw)
  
  7700 μg
• Wakame, Dried product (dried)
  
  7800 μg
• Carrot, regular (root without skin, raw)
  
  8200 μg
• Wakame, Dried product (ita-wakame)
  
  8500 μg
• Carrot, regular (root without skin, boiled)
  
  8600 μg
• Hitoegusa (dried)
  
  8600 μg
• Red pepper (ground)
  
  8600 μg
• Carrot, regular (root with skin, boiled)
  
  8900 μg
• Carrot, regular (root with skin, raw)
  
  9100 μg