Vegetables Low in Vitamin A (β-Carotene equivalents) (321st - 326th) (per 100 g edible portion)

• Carrot, regular (root with skin, boiled)
  
  8900 μg
• Carrot, regular (root with skin, raw)
  
  9100 μg
• Carrot, regular (root, frozen)
  
  9800 μg
• Tossa jute (stems and leaves, raw)
  
  10000 μg
• Perilla (leaves, raw)
  
  11000 μg
• Red pepper (fruit, dried)
  
  17000 μg