Vegetables Low in Vitamin A (β-Carotene equivalents) (61st - 80th) (per 100 g edible portion)

• Artichoke (flower bud, boiled)
  
  5 μg
• Ginger (rhizome, raw)
  
  5 μg
• Eggplant Pickle (koji-zuke)
  
  5 μg
• Peanut (immature beans, raw)
  
  5 μg
• Artichoke (flower bud, raw)
  
  6 μg
• Myoga-take (stems and leaves, raw)
  
  6 μg
• Asparagus (canned in brine)
  
  7 μg
• Horseradish (rhizome, raw)
  
  7 μg
• Wasabi (rhizome, raw)
  
  7 μg
• Mung bean sprout (boiled)
  
  9 μg
• Zha cai (pickles)
  
  11 μg
• Bamboo shoot (shoots, raw)
  
  11 μg
• Chicory (spears, raw)
  
  11 μg
• Kohlrabi (enlarged stems, raw)
  
  12 μg
• Bamboo shoot (shoots, boiled)
  
  12 μg
• Pickle (sour type)
  
  14 μg
• Red chicory (leaves, raw)
  
  14 μg
• Nebuka-negi (leaves, blanched, raw)
  
  14 μg
• Chinese cabbage (salted pickles)
  
  14 μg
• Kohlrabi (enlarged stems, boiled)
  
  15 μg