Vegetables Low in Vitamin A (β-Carotene equivalents) (201st - 220th) (per 100 g edible portion)

• Yard bean (immature pods, boiled)
  
  1100 μg
• Field horsetail (fertile shoot, raw)
  
  1100 μg
• Hana-nira (scape and flower bud, raw)
  
  1100 μg
• Red sweet pepper (fruit, raw)
  
  1100 μg
• Red sweet pepper (fruit, sauted)
  
  1100 μg
• Turnip, Pickle (salted pickles, leaves)
  
  1200 μg
• Kogomi (spears, raw)
  
  1200 μg
• Shandong cai (leaves, raw)
  
  1200 μg
• Yard bean (immature pods, raw)
  
  1200 μg
• Field horsetail (fertile shoot, boiled)
  
  1200 μg
• Nozawana (leaves, raw)
  
  1200 μg
• Hinona (root with tops, raw)
  
  1200 μg
• Osaka-shirona (leaves, raw)
  
  1300 μg
• Osaka-shirona (salted pickles)
  
  1300 μg
• Kyona (leaves, raw)
  
  1300 μg
• Bracken (young shoots, dried, raw)
  
  1300 μg
• Osaka-shirona (leaves, boiled)
  
  1500 μg
• Qin cai (stems and leaves, boiled)
  
  1500 μg
• Shandong cai (leaves, boiled)
  
  1500 μg
• Taisai, Chinese mustard (leaves, raw)
  
  1500 μg