Vegetables Low in Vitamin A (Retinol activity equivalents) (301st - 320th) (per 100 g edible portion)

• Kintoki (root with skin, boiled)
  
  410 μg
• Water pepper sprout (raw)
  
  410 μg
• Red pepper (leaves and fruits, raw)
  
  430 μg
• Shepherd's purse (leaves, raw)
  
  430 μg
• Ashitaba (stems and leaves, raw)
  
  440 μg
• Ashitaba (stems and leaves, boiled)
  
  440 μg
• Garland chrysanthemum (leaves, boiled)
  
  440 μg
• Mugwort (leaves, raw)
  
  440 μg
• Spinach (leaves, boiled)
  
  450 μg
• Red pepper (leaves and fruits, sauteed)
  
  480 μg
• Mini-kyarotto (root, raw)
  
  500 μg
• Spinach (leaves, frozen)
  
  500 μg
• Mugwort (leaves, boiled)
  
  500 μg
• Basil (leaves, raw)
  
  520 μg
• Tossa jute (stems and leaves, boiled)
  
  550 μg
• Yomena (leaves, raw)
  
  560 μg
• Parsley (leaves, raw)
  
  620 μg
• Red pepper (fruit, raw)
  
  640 μg
• Carrot, regular (root without skin, raw)
  
  680 μg
• Carrot, regular (root without skin, boiled)
  
  720 μg