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200 Vegetables Highest in Choline

Ranked by a Common Serving Size
550mg Choline = 100% DV
  1. Cooked Lima Beans
    75mg (14% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  2. Cooked Collards
    73mg (13% DV) in 1 cup, chopped
    Database: Standard Release (Common)(Source)
  3. Brussels Sprouts (Cooked)
    63.3mg (12% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  4. Canned Lima Beans
    62.7mg (11% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  5. Broccoli (Cooked)
    62.6mg (11% DV) in 1 cup chopped
    Database: Standard Release (Common)(Source)
  6. Cooked Shiitake Mushrooms
    53.4mg (10% DV) in 1 cup pieces
    Database: Standard Release (Common)(Source)
  7. Cooked Green Cauliflower
    52.9mg (10% DV) in 1/5 head
    Database: Standard Release (Common)(Source)
  8. Canned Asparagus
    51.8mg (9% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  9. Cooked Swiss Chard
    50.2mg (9% DV) in 1 cup, chopped
    Database: Standard Release (Common)(Source)
  10. Cooked Artichokes (Globe Or French)
    49.1mg (9% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  11. Cassava
    48.8mg (9% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  12. Cooked Cauliflower
    48.5mg (9% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  13. Cooked Green Peas (Salted)
    47.5mg (9% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  14. Cooked Green Peas
    47.5mg (9% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  15. Cauliflower
    47.4mg (9% DV) in 1 cup chopped (1/2 inch pieces)
    Database: Standard Release (Common)(Source)
  16. Asparagus (Cooked)
    47mg (9% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  17. Canned Tomato Puree
    44mg (8% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  18. Artichokes (Globe Or French)
    44mg (8% DV) in 1 artichoke, medium
    Database: Standard Release (Common)(Source)
  19. Oyster Mushrooms
    41.9mg (8% DV) in 1 cup sliced
    Database: Standard Release (Common)(Source)
  20. Peas
    41.2mg (7% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  21. Portobellos (Exposed To Sunlight Or Uv)
    39.7mg (7% DV) in 1 cup sliced
    Database: Standard Release (Common)(Source)
  22. Cooked Soybean Sprouts
    38.7mg (7% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  23. Green Cauliflower
    36.5mg (7% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  24. Maitake Mushrooms
    35.8mg (7% DV) in 1 cup diced
    Database: Standard Release (Common)(Source)
  25. Cooked Spinach
    35.5mg (6% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  26. Boiled Sweet Potatoes
    35.4mg (6% DV) in 1 cup, mashed
    Database: Standard Release (Common)(Source)
  27. Pickled Beets
    34.1mg (6% DV) in 1 cup slices
    Database: Standard Release (Common)(Source)
  28. Cooked Podded Peas
    33.6mg (6% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  29. Yellow Sweet Corn
    33.4mg (6% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  30. Baked Red Potatoes
    32.7mg (6% DV) in 1 potato medium (2-1/4 inch to 3-1/4 inch dia.)
    Database: Standard Release (Common)(Source)
  31. Cooked Red Cabbage
    32.1mg (6% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  32. Cooked White Button Mushrooms
    31.8mg (6% DV) in 1 cup pieces
    Database: Standard Release (Common)(Source)
  33. Canned Mushrooms
    31.8mg (6% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  34. Sun-Dried Hot Chile Peppers
    31.2mg (6% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  35. Cooked Cabbage
    30.5mg (6% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  36. Cooked Hubbard Squash
    29.9mg (5% DV) in 1 cup, cubes
    Database: Standard Release (Common)(Source)
  37. Cooked Broccoli Raab
    28.6mg (5% DV) in 1 nlea serving
    Database: Standard Release (Common)(Source)
  38. Cooked Taro
    28.1mg (5% DV) in 1 cup, sliced
    Database: Standard Release (Common)(Source)
  39. Cooked Snow Peas
    27.8mg (5% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  40. Chinese Broccoli
    26.5mg (5% DV) in 100 grams
    Database: Standard Release (Common)(Source)
  41. Cooked Dandelion Greens
    26.3mg (5% DV) in 1 cup, chopped
    Database: Standard Release (Common)(Source)
  42. Cooked Yellow Sweet Corn
    25.9mg (5% DV) in 1 ear small (5-1/2 inch to 6-1/2 inch long)
    Database: Standard Release (Common)(Source)
  43. Cooked Sweet White Corn
    25.9mg (5% DV) in 1 ear, small (5-1/2 inch to 6-1/2 inch long)
    Database: Standard Release (Common)(Source)
  44. Cooked Rutabagas (Neeps Swedes)
    25.8mg (5% DV) in 1 cup, cubes
    Database: Standard Release (Common)(Source)
  45. Baked Potatoes (With Skin)
    25.6mg (5% DV) in 1 potato medium
    Database: Standard Release (Common)(Source)
  46. Canned Tomato Paste
    25.4mg (5% DV) in 1/4 cup
    Database: Standard Release (Common)(Source)
  47. Canned Pumpkin
    24mg (4% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  48. White Button Mushrooms (Stir-Fried)
    23.7mg (4% DV) in 1 cup sliced
    Database: Standard Release (Common)(Source)
  49. Kimchi
    23.3mg (4% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  50. Cooked Escarole
    23.1mg (4% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  51. Baked Potato (No Skin)
    22.6mg (4% DV) in 1 potato (2-1/3 inch x 4-3/4 inch)
    Database: Standard Release (Common)(Source)
  52. Cooked Chinese Broccoli
    22.3mg (4% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  53. Cooked Yam
    22mg (4% DV) in 1 cup, cubes
    Database: Standard Release (Common)(Source)
  54. Cooked Kohlrabi
    21.8mg (4% DV) in 1 cup slices
    Database: Standard Release (Common)(Source)
  55. Cooked Winter Squash
    21.7mg (4% DV) in 1 cup, cubes
    Database: Standard Release (Common)(Source)
  56. Asparagus
    21.4mg (4% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  57. Cooked Parsnips
    21.1mg (4% DV) in 1/2 cup slices
    Database: Standard Release (Common)(Source)
  58. Cooked Yellow Snap Beans
    21.1mg (4% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  59. Cooked Green Snap Beans
    21.1mg (4% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  60. Pak-Choi (Bok Choy) (Cooked)
    20.6mg (4% DV) in 1 cup, shredded
    Database: Standard Release (Common)(Source)
  61. Rutabagas (Neeps Swedes)
    19.7mg (4% DV) in 1 cup, cubes
    Database: Standard Release (Common)(Source)
  62. Dandelion Greens
    19.4mg (4% DV) in 1 cup, chopped
    Database: Standard Release (Common)(Source)
  63. Raw Cremini Mushrooms (Exposed To Sunlight Or Uv)
    19.2mg (3% DV) in 1 cup whole
    Database: Standard Release (Common)(Source)
  64. Cremini Mushrooms
    19.2mg (3% DV) in 1 cup whole
    Database: Standard Release (Common)(Source)
  65. Cooked Garden Cress
    18.6mg (3% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  66. Boiled Potatoes
    18.4mg (3% DV) in 1 potato (2-1/2 inch dia, sphere)
    Database: Standard Release (Common)(Source)
  67. Portobellos Mushrooms
    18.2mg (3% DV) in 1 cup diced
    Database: Standard Release (Common)(Source)
  68. Raw Portobellos (Exposed To Sunlight Or Uv)
    18.2mg (3% DV) in 1 cup diced
    Database: Standard Release (Common)(Source)
  69. Cooked Green Beans (Previously Frozen)
    18.2mg (3% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  70. Cooked Pumpkin Flowers
    18mg (3% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  71. Taro
    18mg (3% DV) in 1 cup, sliced
    Database: Standard Release (Common)(Source)
  72. Cooked Burdock Root
    17.9mg (3% DV) in 1 cup (1 inch pieces)
    Database: Standard Release (Common)(Source)
  73. Broccoli
    17mg (3% DV) in 1 cup chopped
    Database: Standard Release (Common)(Source)
  74. Cooked Zucchini
    16.9mg (3% DV) in 1 cup, sliced
    Database: Standard Release (Common)(Source)
  75. Brussels Sprouts (Raw)
    16.8mg (3% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  76. Cooked Chayote
    16.8mg (3% DV) in 1 cup (1 inch pieces)
    Database: Standard Release (Common)(Source)
  77. Cooked Tomatoes
    16.6mg (3% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  78. Kohlrabi
    16.6mg (3% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  79. Sweet Potatoes
    16.4mg (3% DV) in 1 cup, cubes
    Database: Standard Release (Common)(Source)
  80. Yellow Snap Beans
    15.3mg (3% DV) in 1 cup 1/2 inch pieces
    Database: Standard Release (Common)(Source)
  81. Green Snap Beans (Raw)
    15.3mg (3% DV) in 1 cup 1/2 inch pieces
    Database: Standard Release (Common)(Source)
  82. Cooked Pumpkin
    15.2mg (3% DV) in 1 cup, mashed
    Database: Standard Release (Common)(Source)
  83. Cooked Lotus Root
    15.2mg (3% DV) in 1/2 cup
    Database: Standard Release (Common)(Source)
  84. Red Cabbage
    15.2mg (3% DV) in 1 cup, chopped
    Database: Standard Release (Common)(Source)
  85. Mung Bean Sprouts
    15mg (3% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  86. Cooked Sweet Potatoes
    14.9mg (3% DV) in 1 medium (2 inch dia, 5 inch long, raw)
    Database: Standard Release (Common)(Source)
  87. Cooked Scallop Squash
    14.9mg (3% DV) in 1 cup, mashed
    Database: Standard Release (Common)(Source)
  88. Pumpkin Leaves (Cooked)
    14.9mg (3% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  89. Sauerkraut
    14.8mg (3% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  90. Turnips
    14.4mg (3% DV) in 1 cup, cubes
    Database: Standard Release (Common)(Source)
  91. Cooked Onions
    14.3mg (3% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  92. Cooked Crookneck Summer Squash
    14.2mg (3% DV) in 1 cup, sliced
    Database: Standard Release (Common)(Source)
  93. Cooked Summer Squash
    14.2mg (3% DV) in 1 cup, sliced
    Database: Standard Release (Common)(Source)
  94. Celeriac
    14mg (3% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  95. Cooked Okra
    13.9mg (3% DV) in 1 cup slices
    Database: Standard Release (Common)(Source)
  96. Hubbard Squash
    13.7mg (2% DV) in 1 cup, cubes
    Database: Standard Release (Common)(Source)
  97. Cooked Carrots
    13.7mg (2% DV) in 1 cup slices
    Database: Standard Release (Common)(Source)
  98. Cooked Turnips
    13.6mg (2% DV) in 1 cup, cubes
    Database: Standard Release (Common)(Source)
  99. Bitter Melon (Cooked)
    13.4mg (2% DV) in 1 cup (1/2 inch pieces)
    Database: Standard Release (Common)(Source)
  100. Cooked Chrysanthemum
    12.8mg (2% DV) in 1 cup (1 inch pieces)
    Database: Standard Release (Common)(Source)
  101. Okra
    12.3mg (2% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  102. White Button Mushrooms
    12.1mg (2% DV) in 1 cup, pieces or slices
    Database: Standard Release (Common)(Source)
  103. Raw White Button Mushrooms (Exposed To Sunlight Or Uv)
    12.1mg (2% DV) in 1 cup pieces or slices
    Database: Standard Release (Common)(Source)
  104. Cooked Celery
    11.9mg (2% DV) in 1 cup, diced
    Database: Standard Release (Common)(Source)
  105. Zucchini
    11.8mg (2% DV) in 1 cup, chopped
    Database: Standard Release (Common)(Source)
  106. Cooked Spaghetti Squash
    11.6mg (2% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  107. Winter Squash
    11.6mg (2% DV) in 1 cup, cubes
    Database: Standard Release (Common)(Source)
  108. Fennel
    11.5mg (2% DV) in 1 cup, sliced
    Database: Standard Release (Common)(Source)
  109. Jute Potherb (Molokhiya) (Cooked)
    11.1mg (2% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  110. Snow Peas
    11mg (2% DV) in 1 cup, whole
    Database: Standard Release (Common)(Source)
  111. Cooked Beets
    10.7mg (2% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  112. Cooked Nopales
    10.6mg (2% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  113. Green Tomatoes
    10.6mg (2% DV) in 1 medium
    Database: Standard Release (Common)(Source)
  114. Cooked Okra (Previously Frozen)
    10.2mg (2% DV) in 1/2 cup slices
    Database: Standard Release (Common)(Source)
  115. Cooked Oriental Radishes
    10mg (2% DV) in 1 cup, sliced
    Database: Standard Release (Common)(Source)
  116. Cooked Green Bell Peppers
    10mg (2% DV) in 1 cup, chopped or strips
    Database: Standard Release (Common)(Source)
  117. Tomatoes
    10mg (2% DV) in 1 cup cherry tomatoes
    Database: Standard Release (Common)(Source)
  118. Onions
    9.8mg (2% DV) in 1 cup, chopped
    Database: Standard Release (Common)(Source)
  119. Canned Mung Bean Sprouts
    9.8mg (2% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  120. Garden Cress
    9.8mg (2% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  121. Scallop Squash
    9.5mg (2% DV) in 1 cup slices
    Database: Standard Release (Common)(Source)
  122. Cabbage
    9.5mg (2% DV) in 1 cup, chopped
    Database: Standard Release (Common)(Source)
  123. Cooked Eggplant
    9.3mg (2% DV) in 1 cup (1 inch cubes)
    Database: Standard Release (Common)(Source)
  124. Serrano Peppers
    9.3mg (2% DV) in 1 cup, chopped
    Database: Standard Release (Common)(Source)
  125. Banana Peppers
    9.2mg (2% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  126. Crookneck Summer Squash
    9mg (2% DV) in 1 cup sliced
    Database: Standard Release (Common)(Source)
  127. Savoy Cabbage
    8.6mg (2% DV) in 1 cup, shredded
    Database: Standard Release (Common)(Source)
  128. Oriental Radishes
    8.5mg (2% DV) in 1 cup slices
    Database: Standard Release (Common)(Source)
  129. Leeks
    8.5mg (2% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  130. Collards
    8.4mg (2% DV) in 1 cup, chopped
    Database: Standard Release (Common)(Source)
  131. Endive
    8.4mg (2% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  132. Spaghetti Squash
    8.3mg (2% DV) in 1 cup, cubes
    Database: Standard Release (Common)(Source)
  133. Beets (Raw)
    8.2mg (1% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  134. Green Bell Peppers
    8.2mg (1% DV) in 1 cup, chopped
    Database: Standard Release (Common)(Source)
  135. Sweet Onions
    8.1mg (1% DV) in 1 nlea serving
    Database: Standard Release (Common)(Source)
  136. Cooked Red Bell Peppers
    7.8mg (1% DV) in 1 cup, strips
    Database: Standard Release (Common)(Source)
  137. Parsley
    7.7mg (1% DV) in 1 cup chopped
    Database: Standard Release (Common)(Source)
  138. Summer Squash
    7.6mg (1% DV) in 1 cup, sliced
    Database: Standard Release (Common)(Source)
  139. Radishes
    7.5mg (1% DV) in 1 cup slices
    Database: Standard Release (Common)(Source)
  140. Broccoli Raab (Rapini)
    7.3mg (1% DV) in 1 cup chopped
    Database: Standard Release (Common)(Source)
  141. Dried Shiitake Mushrooms
    7.3mg (1% DV) in 1 mushroom
    Database: Standard Release (Common)(Source)
  142. Sweet Red Bell Peppers
    6.7mg (1% DV) in 1 medium (approx 2-3/4 inch long, 2-1/2 dia.)
    Database: Standard Release (Common)(Source)
  143. Swiss Chard
    6.5mg (1% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  144. Red Bell Peppers (Cooked)
    6.5mg (1% DV) in 1 cup chopped
    Database: Standard Release (Common)(Source)
  145. Spirulina
    6.5mg (1% DV) in 100 grams
    Database: Standard Release (Common)(Source)
  146. Baby Carrots
    6.4mg (1% DV) in 1 nlea serving
    Database: Standard Release (Common)(Source)
  147. Nopales
    6.3mg (1% DV) in 1 cup, sliced
    Database: Standard Release (Common)(Source)
  148. Carrots
    6.3mg (1% DV) in 1 large (7-1/4 inch to 8-/1/2 inch long)
    Database: Standard Release (Common)(Source)
  149. Cucumber
    6.2mg (1% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  150. Spinach
    5.8mg (1% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  151. Eggplant
    5.7mg (1% DV) in 1 cup, cubes
    Database: Standard Release (Common)(Source)
  152. Sour Pickled Cucumber
    5.6mg (1% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  153. Sauteed Green Bell Peppers
    5.5mg (1% DV) in 1 cup chopped
    Database: Standard Release (Common)(Source)
  154. Purslane
    5.5mg (1% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  155. Low Sodium Sour Pickles
    5.1mg (1% DV) in 1 cup, chopped or diced
    Database: Standard Release (Common)(Source)
  156. Hot Green Chili Peppers
    5mg (1% DV) in 1 pepper
    Database: Standard Release (Common)(Source)
  157. Green Leaf Lettuce
    4.9mg (1% DV) in 1 cup shredded
    Database: Standard Release (Common)(Source)
  158. Red Chili Peppers
    4.9mg (1% DV) in 1 pepper
    Database: Standard Release (Common)(Source)
  159. Iceberg Lettuce
    4.8mg (1% DV) in 1 cup shredded
    Database: Standard Release (Common)(Source)
  160. Alfalfa Sprouts
    4.8mg (1% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  161. Romaine Lettuce
    4.7mg (1% DV) in 1 cup shredded
    Database: Standard Release (Common)(Source)
  162. Butterhead Lettuce
    4.6mg (1% DV) in 1 cup, shredded or chopped
    Database: Standard Release (Common)(Source)
  163. Dried Spirulina Seaweed
    4.6mg (1% DV) in 1 tablespoon
    Database: Standard Release (Common)(Source)
  164. Bok Choy
    4.5mg (1% DV) in 1 cup, shredded
    Database: Standard Release (Common)(Source)
  165. Radicchio
    4.4mg (1% DV) in 1 cup, shredded
    Database: Standard Release (Common)(Source)
  166. Celery
    3.9mg (1% DV) in 1 stalk, large (11 inch-12 inch long)
    Database: Standard Release (Common)(Source)
  167. Chicory Greens
    3.7mg (1% DV) in 1 cup, chopped
    Database: Standard Release (Common)(Source)
  168. Red Leaf Lettuce
    3.3mg (1% DV) in 1 cup shredded
    Database: Standard Release (Common)(Source)
  169. Watercress
    3.1mg (1% DV) in 1 cup, chopped
    Database: Standard Release (Common)(Source)
  170. Arugula
    3.1mg (1% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  171. Laver Seaweed
    2.7mg in 10 sheets
    Database: Standard Release (Common)(Source)
  172. Tomatillos
    2.6mg in 1 medium
    Database: Standard Release (Common)(Source)
  173. Enoki Mushrooms
    2.4mg in 1 large
    Database: Standard Release (Common)(Source)
  174. Ketchup
    2.1mg in 1 tbsp
    Database: Standard Release (Common)(Source)
  175. Sun-Dried Tomatoes
    2.1mg in 1 piece
    Database: Standard Release (Common)(Source)
  176. Hungarian Peppers
    2.1mg in 1 pepper
    Database: Standard Release (Common)(Source)
  177. Low Sodium Ketchup
    2.1mg in 1 tbsp
    Database: Standard Release (Common)(Source)
  178. Wakame
    1.4mg in 2 tbsp (1/8 cup)
    Database: Standard Release (Common)(Source)
  179. Yellow Onions
    1.4mg in 1/4 cup
    Database: Standard Release (Common)(Source)
  180. Irishmoss Seaweed
    1.3mg in 2 tbsp (1/8 cup)
    Database: Standard Release (Common)(Source)
  181. Kelp Seaweed
    1.3mg in 2 tbsp (1/8 cup)
    Database: Standard Release (Common)(Source)
  182. Dill Pickles
    1.2mg in 1 spear, small
    Database: Standard Release (Common)(Source)
  183. Reduced Sodium Dill Pickles
    1.2mg in 1 spear, small
    Database: Standard Release (Common)(Source)
  184. Shallots
    1.1mg in 1 tbsp chopped
    Database: Standard Release (Common)(Source)
  185. Jalapeno Peppers
    1.1mg in 1 pepper
    Database: Standard Release (Common)(Source)
  186. Sweet Pickled Cucumbers
    1.1mg in 1 large gherkin (3 inch long)
    Database: Standard Release (Common)(Source)
  187. Spring Onions
    0.9mg in 1 medium (4-1/8 inch long)
    Database: Standard Release (Common)(Source)
  188. Canned Pimentos
    0.8mg in 1 tbsp
    Database: Standard Release (Common)(Source)
  189. Garlic
    0.7mg in 1 clove
    Database: Standard Release (Common)(Source)
  190. Sweet Pickled Relish
    0.7mg in 1 tbsp
    Database: Standard Release (Common)(Source)
  191. Cooked Beet Greens
    0.7mg in 1 cup (1 inch pieces)
    Database: Standard Release (Common)(Source)
  192. Ginger
    0.6mg in 1 tsp
    Database: Standard Release (Common)(Source)
  193. Cooked Mustard Greens
    0.6mg in 1 cup, chopped
    Database: Standard Release (Common)(Source)
  194. Cilantro
    0.5mg in 1/4 cup
    Database: Standard Release (Common)(Source)
  195. Cooked Kale
    0.5mg in 1 cup, chopped
    Database: Standard Release (Common)(Source)
  196. Cooked Turnip Greens
    0.4mg in 1 cup, chopped
    Database: Standard Release (Common)(Source)
  197. Mustard Greens
    0.3mg in 1 cup, chopped
    Database: Standard Release (Common)(Source)
  198. Low Sodium Sweet Pickles
    0.3mg in 1 slice
    Database: Standard Release (Common)(Source)
  199. Chives
    0.2mg in 1 tbsp chopped
    Database: Standard Release (Common)(Source)
  200. Beet Greens (Raw)
    0.2mg in 1 cup
    Database: Standard Release (Common)(Source)