Vegetables Low in Vitamin A (β-Carotene equivalents) (181st - 200th) (per 100 g edible portion)

• Japanese angelica-tree (spears, boiled)
  
  600 μg
• Okra (pods, raw)
  
  670 μg
• Kuki-ninniku (scape, boiled)
  
  680 μg
• Brussels sprout (head, boiled)
  
  690 μg
• Royal fern, Hoshi-zenmai (dried young shoots, raw)
  
  710 μg
• Kuki-ninniku (scape, raw)
  
  710 μg
• Brussels sprout (head, raw)
  
  710 μg
• Asatsuki (leaves, boiled)
  
  720 μg
• Okra (pods, boiled)
  
  720 μg
• Pumpkin, Japan (fruit, raw)
  
  730 μg
• Kiri-mitsuba (leaves, raw)
  
  730 μg
• Asatsuki (leaves, raw)
  
  750 μg
• Broccoli (inflorescence, boiled)
  
  770 μg
• Kiri-mitsuba (leaves, boiled)
  
  780 μg
• Summer cypress seed (seeds, boiled)
  
  800 μg
• Red garlic (bulb and leaves, raw)
  
  810 μg
• Broccoli (inflorescence, raw)
  
  810 μg
• Pumpkin, Japan (fruit, boiled)
  
  830 μg
• Cherry tomato (fruit, raw)
  
  960 μg
• Kyona (salted pickles)
  
  1100 μg