Select a nutrient to rank.

Choose a food group.

Highest or Lowest?
Serving Size

Sort by Nutrient Ratios

Sort 1700 common foods or all 8000+?
(8000+ = more food groupings)
Exclude Spices and Herbs?
||
|| Feedback

200 Vegetables Highest in Carbohydrates

Ranked by a serving size.
300g Carbohydrates = 100% DV
DV = Daily Value
RDI = Reference Dietary Intake
AI = Adequate Intake

See more about daily values.

Feedback
  1. Dried Agar Seaweed
    80.9g (27% DV) in 100 grams
  2. Cassava
    78.4g (26% DV) in 1 cup
  3. Poi
    65.4g (22% DV) in 1 cup
  4. Mashed Sweet Potatoes
    59.1g (20% DV) in 1 cup
  5. Hash Browns
    54.8g (18% DV) in 1 cup
  6. Succotash
    46.8g (16% DV) in 1 cup
  7. Cooked Taro
    45.7g (15% DV) in 1 cup, sliced
  8. Yam
    41.8g (14% DV) in 1 cup, cubes
  9. Cooked Lima Beans
    40.2g (13% DV) in 1 cup
  10. Cooked Yam
    37.4g (12% DV) in 1 cup, cubes
  11. Pickled Beets
    37g (12% DV) in 1 cup slices
  12. Baked Potatoes (With Skin)
    36.6g (12% DV) in 1 potato medium
  13. Baked Red Potatoes
    33.9g (11% DV) in 1 potato medium (2-1/4 Inch to 3-1/4 Inch dia.)
  14. Baked Potato (No Skin)
    33.6g (11% DV) in 1 potato (2-1/3 Inch x 4-3/4 Inch)
  15. Canned Lima Beans
    33.1g (11% DV) in 1 cup
  16. Pea Sprouts
    32.5g (11% DV) in 1 cup
  17. Yautia
    31.9g (11% DV) in 1 cup, sliced
  18. Baked Acorn Squash
    29.9g (10% DV) in 1 cup, cubes
  19. Taro
    27.5g (9% DV) in 1 cup, sliced
  20. Boiled Potatoes
    27.4g (9% DV) in 1 potato (2-1/2 Inch dia, sphere)
  21. Yellow Corn Sweet
    27.1g (9% DV) in 1 cup
  22. Sweet Potatoes
    26.8g (9% DV) in 1 cup, cubes
  23. Cooked Burdock Root
    26.4g (9% DV) in 1 cup (1 Inch pieces)
  24. Jerusalem-artichokes raw
    26.2g (9% DV) in 1 cup slices
  25. Sun-dried Hot Chile Peppers
    25.8g (9% DV) in 1 cup
  26. Cooked Green Peas
    25g (8% DV) in 1 cup
  27. Parsnips
    23.9g (8% DV) in 1 cup slices
  28. Cooked Sweet Potatoes
    23.6g (8% DV) in 1 medium (2 Inch dia, 5 Inch long, raw)
  29. Canned Tomato Puree
    22.5g (7% DV) in 1 cup
  30. Cooked Hubbard Squash
    22.2g (7% DV) in 1 cup, cubes
  31. Cooked Acorn Squash
    21.5g (7% DV) in 1 cup, mashed
  32. Cooked Butternut Squash
    21.5g (7% DV) in 1 cup, cubes
  33. Baked Russet Potatoes
    21.4g (7% DV) in 100 grams
  34. Cooked Onions
    21.3g (7% DV) in 1 cup
  35. Cooked Lentil Sprouts
    21.3g (7% DV) in 100 grams
  36. Baked Potatoes
    21.1g (7% DV) in 100 grams
  37. Peas
    21g (7% DV) in 1 cup
  38. Cooked Shiitake Mushrooms
    20.9g (7% DV) in 1 cup pieces
  39. Canned Pumpkin
    19.8g (7% DV) in 1 cup
  40. Cooked Sweet White Corn
    19.3g (6% DV) in 1 ear, small (5-1/2 Inch to 6-1/2 Inch long)
  41. French Fries
    19g (6% DV) in 10 strip
  42. Cooked Yellow Sweet Corn
    18.7g (6% DV) in 1 ear small (5-1/2 Inch to 6-1/2 Inch long)
  43. Cooked Winter Squash
    18.1g (6% DV) in 1 cup, cubes
  44. Lentil Sprouts
    17g (6% DV) in 1 cup
  45. Citronella (Lemon Grass)
    17g (6% DV) in 1 cup
  46. Cooked Beets
    16.9g (6% DV) in 1 cup
  47. Butternut Squash
    16.4g (5% DV) in 1 cup, cubes
  48. Onion Rings
    16.2g (5% DV) in 1 cup
  49. Arrowroot
    16.1g (5% DV) in 1 cup, sliced
  50. Cooked Artichokes (Globe or French)
    15.4g (5% DV) in 1 cup
  51. Onions
    14.9g (5% DV) in 1 cup, chopped
  52. Acorn Squash
    14.6g (5% DV) in 1 cup, cubes
  53. Cooked Podded Peas
    14.4g (5% DV) in 1 cup
  54. Celeriac
    14.4g (5% DV) in 1 cup
  55. Lotus Root
    14g (5% DV) in 10 slices (2-1/2 Inch dia)
  56. Sweet White Corn
    13.9g (5% DV) in 1 ear, small (5-1/2 Inch to 6-1/2 Inch long)
  57. Artichokes (Globe or French)
    13.5g (4% DV) in 1 artichoke, medium
  58. Cooked Parsnips
    13.3g (4% DV) in 1/2 cup slices
  59. Stewed Tomatoes
    13.2g (4% DV) in 1 cup
  60. Beets (Raw)
    13g (4% DV) in 1 cup
  61. Cooked Carrots
    12.8g (4% DV) in 1 cup slices
  62. Leeks
    12.6g (4% DV) in 1 cup
  63. Canned Tomato Paste
    12.5g (4% DV) in 1/4 cup
  64. Rutabagas (Neeps, Swedes)
    12.1g (4% DV) in 1 cup, cubes
  65. Cooked Pumpkin
    12g (4% DV) in 1 cup, mashed
  66. Sweet Yellow Peppers
    11.8g (4% DV) in 1 pepper, large (3-3/4 Inch long, 3 Inch dia)
  67. Cooked Rutabagas (Neeps, Swedes)
    11.6g (4% DV) in 1 cup, cubes
  68. Cooked Snow Peas
    11.3g (4% DV) in 1 cup
  69. Broccoli (Cooked)
    11.2g (4% DV) in 1 cup chopped
  70. Sweet Onions
    11.2g (4% DV) in 1 NLEA serving
  71. Brussels Sprouts (Cooked)
    11.1g (4% DV) in 1 cup
  72. Cooked Kohlrabi
    11g (4% DV) in 1 cup slices
  73. Cooked Collards
    10.7g (4% DV) in 1 cup, chopped
  74. Chicory Roots
    10.5g (4% DV) in 1 root
  75. Cooked Red Cabbage
    10.4g (3% DV) in 1 cup
  76. Hubbard Squash
    10.1g (3% DV) in 1 cup, cubes
  77. Cooked Spaghetti Squash
    10g (3% DV) in 1 cup
  78. Winter Squash
    10g (3% DV) in 1 cup, cubes
  79. Cooked Green Snap Beans
    9.9g (3% DV) in 1 cup
  80. Cooked Yellow Snap Beans
    9.9g (3% DV) in 1 cup
  81. Cooked Tomatoes
    9.6g (3% DV) in 1 cup
  82. Cooked Lotus Root
    9.6g (3% DV) in 1/2 cup
  83. Cooked Leeks
    9.4g (3% DV) in 1 leek
  84. Stirfried Soybean Sprouts
    9.4g (3% DV) in 100 grams
  85. Cooked Celeriac
    9.1g (3% DV) in 1 cup pieces
  86. Cooked Green Bell Peppers
    9g (3% DV) in 1 cup, chopped or strips
  87. Cooked Red Bell Peppers
    9g (3% DV) in 1 cup, strips
  88. Dried Ancho Peppers
    8.7g (3% DV) in 1 pepper
  89. Cooked Eggplant
    8.6g (3% DV) in 1 cup (1 Inch cubes)
  90. Canned Straw Mushrooms
    8.4g (3% DV) in 1 cup
  91. Kohlrabi
    8.4g (3% DV) in 1 cup
  92. Turnips
    8.4g (3% DV) in 1 cup, cubes
  93. Cooked Cabbage
    8.3g (3% DV) in 1 cup
  94. Cooked White Button Mushrooms
    8.3g (3% DV) in 1 cup pieces
  95. Cooked Chayote
    8.1g (3% DV) in 1 cup (1 Inch pieces)
  96. Canned Mushrooms
    7.9g (3% DV) in 1 cup
  97. Cooked Scallop Squash
    7.9g (3% DV) in 1 cup, mashed
  98. Cooked Turnips
    7.9g (3% DV) in 1 cup, cubes
  99. Brussels Sprouts (Raw)
    7.9g (3% DV) in 1 cup
  100. Cooked Beet Greens
    7.9g (3% DV) in 1 cup (1 Inch pieces)
  101. Bamboo Shoots
    7.9g (3% DV) in 1 cup (1/2 Inch slices)
  102. Cooked Savoy Cabbage
    7.8g (3% DV) in 1 cup, shredded
  103. Cooked Summer Squash
    7.8g (3% DV) in 1 cup, sliced
  104. Kidney Bean Sprouts
    7.5g (3% DV) in 1 cup
  105. Okra
    7.5g (2% DV) in 1 cup
  106. Sweet Pickled Cucumbers
    7.4g (2% DV) in 1 large Gherkin (3 Inch long)
  107. Asparagus (Cooked)
    7.4g (2% DV) in 1 cup
  108. Cooked Kale
    7.3g (2% DV) in 1 cup, chopped
  109. Cooked Scotch Kale
    7.3g (2% DV) in 1 cup, chopped
  110. Cooked Swiss Chard
    7.2g (2% DV) in 1 cup, chopped
  111. Cooked Okra
    7.2g (2% DV) in 1 cup slices
  112. Sweet Red Bell Peppers
    7.2g (2% DV) in 1 medium (approx 2-3/4 Inch long, 2-1/2 dia.)
  113. Yellow Snap Beans
    7.1g (2% DV) in 1 cup 1/2 Inch pieces
  114. Serrano Peppers
    7g (2% DV) in 1 cup, chopped
  115. Baby Carrots
    7g (2% DV) in 1 NLEA serving
  116. Spaghetti Squash
    7g (2% DV) in 1 cup, cubes
  117. Green Snap Beans (Raw)
    7g (2% DV) in 1 cup 1/2 Inch pieces
  118. Green Bell Peppers
    6.9g (2% DV) in 1 cup, chopped
  119. Carrots
    6.9g (2% DV) in 1 large (7-1/4 Inch to 8-/1/2 Inch long)
  120. Cooked Cookneck Summer Squash
    6.8g (2% DV) in 1 cup, sliced
  121. Cooked Spinach
    6.8g (2% DV) in 1 cup
  122. Palm Hearts (Canned)
    6.7g (2% DV) in 1 cup
  123. Cooked Dandelion Greens
    6.7g (2% DV) in 1 cup, chopped
  124. Soybean Sprouts
    6.7g (2% DV) in 1 cup
  125. Jew's Ear
    6.7g (2% DV) in 1 cup slices
  126. Banana Peppers
    6.6g (2% DV) in 1 cup
  127. Red Cabbage
    6.6g (2% DV) in 1 cup, chopped
  128. Green Chili Peppers
    6.4g (2% DV) in 1 cup
  129. Fennel
    6.4g (2% DV) in 1 cup, sliced
  130. Jute Potherb (Molokhiya) (Cooked)
    6.3g (2% DV) in 1 cup
  131. Cooked Mustard Greens
    6.3g (2% DV) in 1 cup, chopped
  132. Cooked Turnip Greens
    6.3g (2% DV) in 1 cup, chopped
  133. Green Tomatoes
    6.3g (2% DV) in 1 medium
  134. Cooked Soybean Sprouts
    6.1g (2% DV) in 1 cup
  135. Sauerkraut
    6.1g (2% DV) in 1 cup
  136. Broccoli
    6g (2% DV) in 1 cup chopped
  137. Cooked Celery
    6g (2% DV) in 1 cup, diced
  138. Canned Asparagus
    6g (2% DV) in 1 cup
  139. Mustard Spinach
    5.9g (2% DV) in 1 cup, chopped
  140. Tomatoes
    5.8g (2% DV) in 1 cup cherry tomatoes
  141. Cooked Green Cauliflower
    5.7g (2% DV) in 1/5 head
  142. Scotch Kale
    5.6g (2% DV) in 1 cup, chopped
  143. Fiddlehead Ferns
    5.5g (2% DV) in 100 grams
  144. Portabellas (Exposed to Sunlight or UV)
    5.4g (2% DV) in 1 cup sliced
  145. Bitter Melon (Cooked)
    5.4g (2% DV) in 1 cup (1/2 Inch pieces)
  146. Cauliflower
    5.3g (2% DV) in 1 cup chopped (1/2 Inch pieces)
  147. Sweet Pickled Relish
    5.3g (2% DV) in 1 tbsp
  148. Oyster Mushrooms
    5.2g (2% DV) in 1 cup sliced
  149. Asparagus
    5.2g (2% DV) in 1 cup
  150. Cabbage
    5.2g (2% DV) in 1 cup, chopped
  151. Cooked Garden Cress
    5.1g (2% DV) in 1 cup
  152. Cooked Cauliflower
    5.1g (2% DV) in 1 cup
  153. Dandelion Greens
    5.1g (2% DV) in 1 cup, chopped
  154. Cooked Oriental Radishes
    5g (2% DV) in 1 cup, sliced
  155. Cooked Mustard Spinach
    5g (2% DV) in 1 cup, chopped
  156. Scallop Squash
    5g (2% DV) in 1 cup slices
  157. Crookneck Summer Squash
    4.9g (2% DV) in 1 cup sliced
  158. Cooked Nopales
    4.9g (2% DV) in 1 cup
  159. Maitake Mushrooms
    4.9g (2% DV) in 1 cup diced
  160. Cooked Zucchini
    4.8g (2% DV) in 1 cup, sliced
  161. Eggplant
    4.8g (2% DV) in 1 cup, cubes
  162. Snow Peas
    4.8g (2% DV) in 1 cup, whole
  163. Oriental Radishes
    4.8g (2% DV) in 1 cup slices
  164. Chinese Broccoli
    4.7g (2% DV) in 100 grams
  165. Ketchup
    4.7g (2% DV) in 1 tbsp
  166. Low Sodium Ketchup
    4.7g (2% DV) in 1 tbsp
  167. Cooked Escarole
    4.6g (2% DV) in 1 cup
  168. Cooked Pumpkin Flowers
    4.4g (1% DV) in 1 cup
  169. White Button Mushrooms (Stir-Fried)
    4.4g (1% DV) in 1 cup sliced
  170. Cooked Chrysanthemum
    4.3g (1% DV) in 1 cup (1 Inch pieces)
  171. Savoy Cabbage
    4.3g (1% DV) in 1 cup, shredded
  172. Hot Green Chili Peppers
    4.3g (1% DV) in 1 pepper
  173. Bamboo Shoots (Canned)
    4.2g (1% DV) in 1 cup (1/8 Inch slices)
  174. Yellow Tomatoes
    4.1g (1% DV) in 1 cup, chopped
  175. Kanpyo
    4.1g (1% DV) in 1 strip
  176. Cooked Purslane
    4.1g (1% DV) in 1 cup
  177. Red Chili Peppers
    4g (1% DV) in 1 pepper
  178. Radishes
    3.9g (1% DV) in 1 cup slices
  179. Turnip Greens
    3.9g (1% DV) in 1 cup, chopped
  180. Green Cauliflower
    3.9g (1% DV) in 1 cup
  181. Zucchini
    3.9g (1% DV) in 1 cup, chopped
  182. Cooked New Zealand Spinach
    3.8g (1% DV) in 1 cup, chopped
  183. Parsley
    3.8g (1% DV) in 1 cup chopped
  184. Summer Squash
    3.8g (1% DV) in 1 cup, sliced
  185. Cucumber
    3.8g (1% DV) in 1 cup
  186. Crimini Mushrooms
    3.7g (1% DV) in 1 cup whole
  187. Crimini Mushrooms (Exposed to Sunlight or UV)
    3.7g (1% DV) in 1 cup whole
  188. Chantarelle Mushrooms
    3.7g (1% DV) in 1 cup
  189. Cooked Swamp Cabbage
    3.6g (1% DV) in 1 cup, chopped
  190. Kimchi
    3.6g (1% DV) in 1 cup
  191. Dried Pasilla Peppers
    3.6g (1% DV) in 1 pepper
  192. Sour Pickled Cucumber
    3.5g (1% DV) in 1 cup
  193. Hot Dog Relish
    3.5g (1% DV) in 1 tbsp
  194. Bitter Melon
    3.4g (1% DV) in 1 cup (1/2 Inch pieces)
  195. Vinespinach
    3.4g (1% DV) in 100 grams
  196. Morel Mushrooms
    3.4g (1% DV) in 1 cup
  197. Cooked Chinese Broccoli
    3.4g (1% DV) in 1 cup
  198. Portabella Mushrooms
    3.3g (1% DV) in 1 cup diced
  199. Portabellas (Exposed to Sun/UV)
    3.3g (1% DV) in 1 cup diced
  200. Low Sodium Sour Pickles
    3.2g (1% DV) in 1 cup, chopped or diced

Data Source: USDA National Nutrient Database for Standard Reference, Release 28.