Vegetables Low in Vitamin A (β-Carotene equivalents) (161st - 180th) (per 100 g edible portion)

• Green sweet pepper (fruit, raw)
  
  400 μg
• Green pea (raw)
  
  420 μg
• Green sweet pepper (fruit, sauted)
  
  420 μg
• Royal fern, Nama-zenmai (young shoots, boiled)
  
  430 μg
• Green pea (boiled)
  
  440 μg
• Winged bean (immature pods, raw)
  
  440 μg
• Cos lettuce (leaves, raw)
  
  510 μg
• Green pea (frozen)
  
  520 μg
• Sweet pepper (fruit, raw)
  
  530 μg
• Royal fern, Nama-zenmai (young shoots, raw)
  
  530 μg
• Sweet pepper (fruit, sauted)
  
  540 μg
• Tomato (fruit, raw)
  
  540 μg
• Sayaendo (immature pods, raw)
  
  560 μg
• Japanese angelica-tree (spears, raw)
  
  570 μg
• Tomato, Canned product (whole)
  
  570 μg
• Kidney bean, Sayaingen (immature pods, boiled)
  
  580 μg
• Sayaendo (immature pods, boiled)
  
  580 μg
• Cucumber, Pickle (pickled in soy sauce)
  
  580 μg
• Eggplant Pickle (shiba-zuke)
  
  580 μg
• Kidney bean, Sayaingen (immature pods, raw)
  
  590 μg