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200 Vegetables Highest in Calcium

Ranked by a Common Serving Size
1300mg Calcium = 100% DV
  1. Mustard Spinach
    315mg (24% DV) in 1 cup, chopped
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  2. Cooked Mustard Spinach
    284.4mg (22% DV) in 1 cup, chopped
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  3. Cooked Collards
    267.9mg (21% DV) in 1 cup, chopped
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  4. Cooked Spinach
    244.8mg (19% DV) in 1 cup
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  5. Cooked Nopales
    244.4mg (19% DV) in 1 cup
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  6. Cooked Tahitian Taro
    204.1mg (16% DV) in 1 cup slices
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  7. Cooked Turnip Greens
    197.3mg (15% DV) in 1 cup, chopped
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  8. Jute Potherb (Molokhiya) (Cooked)
    183.6mg (14% DV) in 1 cup
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  9. Cooked Scotch Kale
    171.6mg (13% DV) in 1 cup, chopped
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  10. Cooked Mustard Greens
    165.2mg (13% DV) in 1 cup, chopped
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  11. Cooked Beet Greens
    164.2mg (13% DV) in 1 cup (1 Inch pieces)
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  12. Tahitian Taro
    161.3mg (12% DV) in 1 cup slices
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  13. Pak-choi (Bok Choy) (Cooked)
    158.1mg (12% DV) in 1 cup, shredded
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  14. Cooked Dandelion Greens
    147mg (11% DV) in 1 cup, chopped
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  15. Nopales
    141mg (11% DV) in 1 cup, sliced
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  16. Scotch Kale
    137.4mg (11% DV) in 1 cup, chopped
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  17. Cooked Okra
    123.2mg (9% DV) in 1 cup slices
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  18. Vinespinach
    109mg (8% DV) in 100 grams
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  19. Chinese Broccoli
    105mg (8% DV) in 100 grams
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  20. Turnip Greens
    104.5mg (8% DV) in 1 cup, chopped
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  21. Dandelion Greens
    102.9mg (8% DV) in 1 cup, chopped
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  22. Cooked Swiss Chard
    101.5mg (8% DV) in 1 cup, chopped
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  23. Cooked Broccoli Raab
    100.3mg (8% DV) in 1 NLEA serving
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  24. Cooked Podded Peas
    94.4mg (7% DV) in 1 cup
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  25. Cooked Kale
    93.6mg (7% DV) in 1 cup, chopped
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  26. Baked Acorn Squash
    90.2mg (7% DV) in 1 cup, cubes
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  27. Cooked Purslane
    89.7mg (7% DV) in 1 cup
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  28. Boiled Sweet Potatoes
    88.6mg (7% DV) in 1 cup, mashed
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  29. Cooked Chinese Broccoli
    88mg (7% DV) in 1 cup
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  30. Cooked New Zealand Spinach
    86.4mg (7% DV) in 1 cup, chopped
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  31. Palm Hearts (Canned)
    84.7mg (7% DV) in 1 cup
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  32. Cooked Butternut Squash
    84.1mg (6% DV) in 1 cup, cubes
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  33. Collards
    83.5mg (6% DV) in 1 cup, chopped
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  34. Parsley
    82.8mg (6% DV) in 1 cup chopped
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  35. Cooked Garden Cress
    82.4mg (6% DV) in 1 cup
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  36. Okra
    82mg (6% DV) in 1 cup
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  37. Stirfried Soybean Sprouts
    82mg (6% DV) in 100 grams
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  38. Mashed Sweet Potatoes
    76.5mg (6% DV) in 1 cup
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  39. Bok Choy
    73.5mg (6% DV) in 1 cup, shredded
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  40. Cooked Cabbage
    72mg (6% DV) in 1 cup
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  41. Canned Lima Beans
    69.4mg (5% DV) in 1 cup
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  42. Cooked Chrysanthemum
    69mg (5% DV) in 1 cup (1 Inch pieces)
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  43. Cooked Escarole
    69mg (5% DV) in 1 cup
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  44. Cooked Okra (Previously Frozen)
    68.1mg (5% DV) in 1/2 cup slices
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  45. Cooked Snow Peas
    67.2mg (5% DV) in 1 cup
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  46. Butternut Squash
    67.2mg (5% DV) in 1 cup, cubes
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  47. Celeriac
    67.1mg (5% DV) in 1 cup
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  48. Mustard Greens
    64.4mg (5% DV) in 1 cup, chopped
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  49. Canned Pumpkin
    63.7mg (5% DV) in 1 cup
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  50. Cooked Acorn Squash
    63.7mg (5% DV) in 1 cup, mashed
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  51. Cooked Red Cabbage
    63mg (5% DV) in 1 cup
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  52. Cooked Celery
    63mg (5% DV) in 1 cup, diced
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  53. Broccoli (Cooked)
    62.4mg (5% DV) in 1 cup chopped
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  54. Cooked Burdock Root
    61.3mg (5% DV) in 1 cup (1 Inch pieces)
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  55. Rutabagas (Neeps, Swedes)
    60.2mg (5% DV) in 1 cup, cubes
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  56. Chrysanthemum Leaves
    59.7mg (5% DV) in 1 cup, chopped
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  57. Cooked Yellow Snap Beans
    57.5mg (4% DV) in 1 cup
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  58. Cooked Green Beans (Previously Frozen)
    56.7mg (4% DV) in 1 cup
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  59. Artichokes (Globe Or French)
    56.3mg (4% DV) in 1 artichoke, medium
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  60. Brussels Sprouts (Cooked)
    56.2mg (4% DV) in 1 cup
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  61. Cooked Soybean Sprouts
    55.5mg (4% DV) in 1 cup
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  62. Cooked Green Snap Beans
    55mg (4% DV) in 1 cup
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  63. Cooked Malabar Spinach
    54.6mg (4% DV) in 1 cup
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  64. Cooked Lima Beans
    54.4mg (4% DV) in 1 cup
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  65. Cooked Swamp Cabbage
    52.9mg (4% DV) in 1 cup, chopped
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  66. Leeks
    52.5mg (4% DV) in 1 cup
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  67. Cooked Turnips
    51.5mg (4% DV) in 1 cup, cubes
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  68. Green Chili Peppers
    50mg (4% DV) in 1 cup
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  69. Cooked Pumpkin Flowers
    49.6mg (4% DV) in 1 cup
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  70. Kimchi
    49.5mg (4% DV) in 1 cup
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  71. Cooked Summer Squash
    48.6mg (4% DV) in 1 cup, sliced
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  72. Parsnips
    47.9mg (4% DV) in 1 cup slices
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  73. Soybean Sprouts
    46.9mg (4% DV) in 1 cup
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  74. Cooked Carrots
    46.8mg (4% DV) in 1 cup slices
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  75. Cooked Onions
    46.2mg (4% DV) in 1 cup
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  76. Acorn Squash
    46.2mg (4% DV) in 1 cup, cubes
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  77. Cooked Winter Squash
    45.1mg (3% DV) in 1 cup, cubes
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  78. Canned Tomato Puree
    45mg (3% DV) in 1 cup
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  79. Taro
    44.7mg (3% DV) in 1 cup, sliced
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  80. Beet Greens (Raw)
    44.5mg (3% DV) in 1 cup
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  81. Citronella (Lemon Grass)
    43.6mg (3% DV) in 1 cup
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  82. Cooked Savoy Cabbage
    43.5mg (3% DV) in 1 cup, shredded
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  83. Cooked Sweet Potatoes
    43.3mg (3% DV) in 1 medium (2 Inch dia, 5 Inch long, raw)
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  84. Broccoli Raab (Rapini)
    43.2mg (3% DV) in 1 cup chopped
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  85. Cooked Green Peas
    43.2mg (3% DV) in 1 cup
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  86. Pea Sprouts
    43.2mg (3% DV) in 1 cup
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  87. Cooked Green Peas (Salted)
    43.2mg (3% DV) in 1 cup
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  88. Swamp Cabbage
    43.1mg (3% DV) in 1 cup, chopped
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  89. Broccoli
    42.8mg (3% DV) in 1 cup chopped
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  90. Fennel
    42.6mg (3% DV) in 1 cup, sliced
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  91. Sauerkraut
    42.6mg (3% DV) in 1 cup
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  92. Asparagus (Cooked)
    41.4mg (3% DV) in 1 cup
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  93. Cooked Kohlrabi
    41.3mg (3% DV) in 1 cup slices
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  94. Watercress
    40.8mg (3% DV) in 1 cup, chopped
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  95. Garden Cress
    40.5mg (3% DV) in 1 cup
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  96. Cooked Celeriac
    40.3mg (3% DV) in 1 cup pieces
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  97. Red Cabbage
    40.1mg (3% DV) in 1 cup, chopped
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  98. Sweet Potatoes
    39.9mg (3% DV) in 1 cup, cubes
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  99. Dried Fungi Cloud Ears
    39.8mg (3% DV) in 5 pieces
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  100. Cooked Crookneck Summer Squash
    39.6mg (3% DV) in 1 cup, sliced
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  101. Turnips
    39mg (3% DV) in 1 cup, cubes
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  102. Canned Asparagus
    38.7mg (3% DV) in 1 cup
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  103. Cooked Leeks
    37.2mg (3% DV) in 1 leek
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  104. Green Snap Beans (Raw)
    37mg (3% DV) in 1 cup 1/2 Inch pieces
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  105. Yellow Snap Beans
    37mg (3% DV) in 1 cup 1/2 Inch pieces
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  106. Brussels Sprouts (Raw)
    37mg (3% DV) in 1 cup
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  107. Onions
    36.8mg (3% DV) in 1 cup, chopped
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  108. Cooked Pumpkin
    36.8mg (3% DV) in 1 cup, mashed
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  109. Lotus Root
    36.5mg (3% DV) in 10 slices (2-1/2 Inch dia)
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  110. Peas
    36.3mg (3% DV) in 1 cup
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  111. Cooked Scallop Squash
    36mg (3% DV) in 1 cup, mashed
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  112. Cabbage
    35.6mg (3% DV) in 1 cup, chopped
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  113. Cooked Artichokes (Globe Or French)
    35.3mg (3% DV) in 1 cup
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  114. Cooked Hubbard Squash
    34.9mg (3% DV) in 1 cup, cubes
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  115. Cassava
    33mg (3% DV) in 1 cup
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  116. Succotash
    32.6mg (3% DV) in 1 cup
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  117. Cooked Spaghetti Squash
    32.6mg (3% DV) in 1 cup
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  118. New Zealand Spinach
    32.5mg (2% DV) in 1 cup, chopped
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  119. Winter Squash
    32.5mg (2% DV) in 1 cup, cubes
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  120. Kohlrabi
    32.4mg (2% DV) in 1 cup
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  121. Cooked Zucchini
    32.4mg (2% DV) in 1 cup, sliced
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  122. Asparagus
    32.2mg (2% DV) in 1 cup
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  123. Arugula
    32mg (2% DV) in 1 cup
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  124. Fiddlehead Ferns
    32mg (2% DV) in 100 grams
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  125. Cooked Napa Cabbage
    31.6mg (2% DV) in 1 cup
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  126. Oriental Radishes
    31.3mg (2% DV) in 1 cup slices
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  127. Kidney Bean Sprouts
    31.3mg (2% DV) in 1 cup
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  128. Cooked Rutabagas (Neeps, Swedes)
    30.6mg (2% DV) in 1 cup, cubes
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  129. Pumpkin Leaves (Cooked)
    30.5mg (2% DV) in 1 cup
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  130. Spinach
    29.7mg (2% DV) in 1 cup
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  131. Sweet Onions
    29.6mg (2% DV) in 1 NLEA serving
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  132. Chrysanthemum
    29.3mg (2% DV) in 1 cup (1 Inch pieces)
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  133. Chicory Greens
    29mg (2% DV) in 1 cup, chopped
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  134. Radishes
    29mg (2% DV) in 1 cup slices
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  135. Cooked Parsnips
    28.9mg (2% DV) in 1/2 cup slices
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  136. Cooked Green Cauliflower
    28.8mg (2% DV) in 1/5 head
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  137. Morel Mushrooms
    28.4mg (2% DV) in 1 cup
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  138. Purslane
    28mg (2% DV) in 1 cup
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  139. Cooked Beets
    27.2mg (2% DV) in 1 cup
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  140. Baby Carrots
    27.2mg (2% DV) in 1 NLEA serving
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  141. Snow Peas
    27.1mg (2% DV) in 1 cup, whole
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  142. Crookneck Summer Squash
    26.7mg (2% DV) in 1 cup sliced
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  143. Cooked Tomatoes
    26.4mg (2% DV) in 1 cup
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  144. Stewed Tomatoes
    26.3mg (2% DV) in 1 cup
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  145. Endive
    26mg (2% DV) in 1 cup
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  146. Baked Potatoes (With Skin)
    26mg (2% DV) in 1 potato medium
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  147. Celery
    25.6mg (2% DV) in 1 stalk, large (11 Inch-12 Inch long)
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  148. Cooked Oriental Radishes
    25mg (2% DV) in 1 cup, sliced
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  149. Pickled Beets
    25mg (2% DV) in 1 cup slices
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  150. Scallop Squash
    24.7mg (2% DV) in 1 cup slices
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  151. Chicory Roots
    24.6mg (2% DV) in 1 root
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  152. Savoy Cabbage
    24.5mg (2% DV) in 1 cup, shredded
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  153. Kale
    24mg (2% DV) in 1 cup 1 Inch pieces, loosely packed
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  154. Carrots
    23.8mg (2% DV) in 1 large (7-1/4 Inch to 8-/1/2 Inch long)
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  155. Cooked Taro
    23.8mg (2% DV) in 1 cup, sliced
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  156. Canned Tomato Paste
    23.8mg (2% DV) in 1/4 cup
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  157. Cauliflower
    23.5mg (2% DV) in 1 cup chopped (1/2 Inch pieces)
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  158. Spaghetti Squash
    23.2mg (2% DV) in 1 cup, cubes
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  159. Hash Browns
    21.8mg (2% DV) in 1 cup
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  160. Beets (Raw)
    21.8mg (2% DV) in 1 cup
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  161. Sweet Pickled Cucumbers
    21.4mg (2% DV) in 1 large Gherkin (3 Inch long)
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  162. Green Cauliflower
    21.1mg (2% DV) in 1 cup
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  163. Cooked Chayote
    20.8mg (2% DV) in 1 cup (1 Inch pieces)
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  164. Sweet Yellow Peppers
    20.5mg (2% DV) in 1 pepper, large (3-3/4 Inch long, 3 Inch dia)
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  165. Dill Pickles
    20mg (2% DV) in 1 spear, small
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  166. Reduced Sodium Dill Pickles
    20mg (2% DV) in 1 spear, small
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  167. Cooked Cauliflower
    19.8mg (2% DV) in 1 cup
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  168. Zucchini
    19.8mg (2% DV) in 1 cup, chopped
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  169. Bamboo Shoots
    19.6mg (2% DV) in 1 cup (1/2 Inch slices)
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  170. Radish Sprouts
    19.4mg (1% DV) in 1 cup
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  171. Lentil Sprouts
    19.3mg (1% DV) in 1 cup
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  172. Butterhead Lettuce
    19.3mg (1% DV) in 1 cup, shredded or chopped
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  173. Cooked Yam
    19mg (1% DV) in 1 cup, cubes
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  174. Swiss Chard
    18.4mg (1% DV) in 1 cup
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  175. Laver Seaweed
    18.2mg (1% DV) in 10 sheets
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  176. Canned Straw Mushrooms
    18.2mg (1% DV) in 1 cup
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  177. Baked Russet Potatoes
    18mg (1% DV) in 100 grams
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  178. Bitter Melon
    17.7mg (1% DV) in 1 cup (1/2 Inch pieces)
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  179. Kanpyo
    17.6mg (1% DV) in 1 strip
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  180. Canned Mung Bean Sprouts
    17.5mg (1% DV) in 1 cup
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  181. Banana Peppers
    17.4mg (1% DV) in 1 cup
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  182. Canned Mushrooms
    17.2mg (1% DV) in 1 cup
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  183. Summer Squash
    17mg (1% DV) in 1 cup, sliced
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  184. Kelp Seaweed
    16.8mg (1% DV) in 2 tbsp (1/8 cup)
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  185. Sun-dried Hot Chile Peppers
    16.7mg (1% DV) in 1 cup
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  186. Cucumber
    16.6mg (1% DV) in 1 cup
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  187. Hubbard Squash
    16.2mg (1% DV) in 1 cup, cubes
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  188. Green Tomatoes
    16mg (1% DV) in 1 medium
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  189. Jew's Ear
    15.8mg (1% DV) in 1 cup slices
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  190. Cremini Mushrooms
    15.7mg (1% DV) in 1 cup whole
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  191. Raw Crimini Mushrooms (Exposed To Sunlight Or UV)
    15.7mg (1% DV) in 1 cup whole
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  192. Cooked Lotus Root
    15.6mg (1% DV) in 1/2 cup
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  193. Baked Red Potatoes
    15.6mg (1% DV) in 1 potato medium (2-1/4 Inch to 3-1/4 Inch dia.)
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  194. Romaine Lettuce
    15.5mg (1% DV) in 1 cup shredded
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  195. Yellow Tomatoes
    15.3mg (1% DV) in 1 cup, chopped
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  196. Pumpkin Leaves
    15.2mg (1% DV) in 1 cup
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  197. Wakame
    15mg (1% DV) in 2 tbsp (1/8 cup)
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  198. Green Bell Peppers
    14.9mg (1% DV) in 1 cup, chopped
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  199. Tomatoes
    14.9mg (1% DV) in 1 cup cherry tomatoes
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  200. Onion Rings
    14.9mg (1% DV) in 1 cup
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