Foods Low in Vitamin A (Retinol activity equivalents) (1761st - 1780th) (per 100 g edible portion)

• Swiss chard (leaves, boiled)
  
  320 μg
• Water convolvulus (stems and leaves, boiled)
  
  320 μg
• Coffee whitener (powder, milk fat)
  
  320 μg
• Pumpkin, Western (fruit, raw)
  
  330 μg
• Pumpkin, Western (fruit, boiled)
  
  330 μg
• Daikon, Japanese radish (leaves, raw)
  
  330 μg
• Chum salmon (ikura)
  
  330 μg
• Whipping cream (milk fat)
  
  330 μg
• Natural cheese (cheddar)
  
  330 μg
• Ito-mitsuba (leaves, boiled)
  
  340 μg
• Spinach (leaves, raw)
  
  350 μg
• Striped mullet (karasumi)
  
  350 μg
• Japanese quail's egg (whole, raw)
  
  350 μg
• Water convolvulus (stems and leaves, raw)
  
  360 μg
• Daikon, Japanese radish (leaves, boiled)
  
  370 μg
• Chinese chive (leaves, boiled)
  
  370 μg
• Carrot, regular (juice, canned)
  
  370 μg
• Japanese sculpin (tsukudani)
  
  370 μg
• Garland chrysanthemum (leaves, raw)
  
  380 μg
• Kintoki (root without skin, raw)
  
  380 μg