Vegetables Low in Vitamin A (β-Carotene equivalents) (81st - 100th) (per 100 g edible portion)

• Zuiki (dried zuiki, raw)
  
  15 μg
• Royal fern, Hoshi-zenmai (dried young shoots, boiled)
  
  15 μg
• Manchurian wild rice (stem, raw)
  
  15 μg
• Cauliflower (inflorescence, boiled)
  
  16 μg
• Oriental pickling melon, Pickle (nara-zuke)
  
  16 μg
• Cauliflower (inflorescence, raw)
  
  18 μg
• Esharotto (bulb, raw)
  
  18 μg
• Eggplant Western type (fruit, fried)
  
  20 μg
• Wasabi (wasabi-zuke)
  
  20 μg
• Mukago (raw)
  
  24 μg
• Eggplant Pickle (nukamiso-zuke)
  
  26 μg
• Water shield (young leaves, bottled in water)
  
  29 μg
• Myoga (spike, raw)
  
  31 μg
• Young sweet corn (young ear, raw)
  
  35 μg
• Sponge gourd (immature fruit, boiled)
  
  35 μg
• Red cabbage (head, raw)
  
  36 μg
• Leek (bulb and leaves, boiled)
  
  37 μg
• Rhubarb (petiole, raw)
  
  40 μg
• Rhubarb (petiole, boiled)
  
  42 μg
• Celery (petiole, raw)
  
  44 μg