Vegetables Low in Vitamin A (Retinol activity equivalents) (321st - 326th) (per 100 g edible portion)

• Carrot, regular (root with skin, boiled)
  
  740 μg
• Carrot, regular (root with skin, raw)
  
  760 μg
• Carrot, regular (root, frozen)
  
  810 μg
• Tossa jute (stems and leaves, raw)
  
  840 μg
• Perilla (leaves, raw)
  
  880 μg
• Red pepper (fruit, dried)
  
  1500 μg