Fruits Low in Vitamin A (β-Carotene equivalents) (121st - 140th) (per 100 g edible portion)

• Mume, Japanese apricot (raw)
  
  240 μg
• Nectarine (raw)
  
  240 μg
• Yuzu (peel, raw)
  
  240 μg
• Satsuma mandarin (fruit juices, 50% fruit juice beverage)
  
  280 μg
• Kaki, Japanese persimmon (astringency removed, raw)
  
  300 μg
• Acerola (raw)
  
  370 μg
• Oleaster (raw)
  
  380 μg
• Satsuma mandarin (canned in light syrup, solids)
  
  410 μg
• Satsuma mandarin (fruit juices, straight fruit juice)
  
  420 μg
• Kaki, Japanese persimmon (nonastringent, raw)
  
  420 μg
• Olive (pickles, green olives)
  
  450 μg
• Apricot (jam, heavily sweetened)
  
  470 μg
• Loquat (canned in heavy syrup)
  
  470 μg
• European plums (raw)
  
  480 μg
• Papaya (ripe, raw)
  
  480 μg
• Sudachi (peel, raw)
  
  520 μg
• Olive (pickles, stuffed olives)
  
  530 μg
• Apricot (canned in heavy syrup)
  
  550 μg
• Tangor (juice sacs, raw)
  
  550 μg
• Guava (raw)
  
  600 μg