Foods Low in Vitamin A (Retinol activity equivalents) (1821st - 1840th) (per 100 g edible portion)

• Wakame, Dried product (dried)
  
  650 μg
• Chum salmon (sujiko)
  
  670 μg
• Carrot, regular (root without skin, raw)
  
  680 μg
• Firefly squid (tsukudani)
  
  690 μg
• Chicken, Offal (heart, raw)
  
  700 μg
• Hitoegusa (dried)
  
  710 μg
• Wakame, Dried product (ita-wakame)
  
  710 μg
• Carrot, regular (root without skin, boiled)
  
  720 μg
• Red pepper (ground)
  
  720 μg
• Carrot, regular (root with skin, boiled)
  
  740 μg
• Carrot, regular (root with skin, raw)
  
  760 μg
• Chili powder
  
  770 μg
• Fermented butter
  
  780 μg
• Unsalted butter
  
  790 μg
• Carrot, regular (root, frozen)
  
  810 μg
• Tossa jute (stems and leaves, raw)
  
  840 μg
• Perilla (leaves, raw)
  
  880 μg
• Common Japanese conger (steamed)
  
  890 μg
• Foie gras (boiled)
  
  1000 μg
• Sablefish (raw)
  
  1100 μg