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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
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  2. Cooked Collards
    73mg (13% DV) in 1 cup, chopped
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  3. Brussels Sprouts (Cooked)
    63.3mg (12% DV) in 1 cup
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  4. Canned Lima Beans
    62.7mg (11% DV) in 1 cup
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  5. Broccoli (Cooked)
    62.6mg (11% DV) in 1 cup chopped
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  6. Cooked Shiitake Mushrooms
    53.4mg (10% DV) in 1 cup pieces
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  7. Cooked Green Cauliflower
    52.9mg (10% DV) in 1/5 head
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  8. Canned Asparagus
    51.8mg (9% DV) in 1 cup
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  9. Cooked Swiss Chard
    50.2mg (9% DV) in 1 cup, chopped
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  10. Cooked Artichokes (Globe Or French)
    49.1mg (9% DV) in 1 cup
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  11. Cassava
    48.8mg (9% DV) in 1 cup
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  12. Cooked Cauliflower
    48.5mg (9% DV) in 1 cup
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  13. Cooked Green Peas
    47.5mg (9% DV) in 1 cup
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  14. Cooked Green Peas (Salted)
    47.5mg (9% DV) in 1 cup
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  15. Cauliflower
    47.4mg (9% DV) in 1 cup chopped (1/2 Inch pieces)
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  16. Asparagus (Cooked)
    47mg (9% DV) in 1 cup
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  17. Artichokes (Globe Or French)
    44mg (8% DV) in 1 artichoke, medium
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  18. Canned Tomato Puree
    44mg (8% DV) in 1 cup
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  19. Oyster Mushrooms
    41.9mg (8% DV) in 1 cup sliced
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  20. Peas
    41.2mg (7% DV) in 1 cup
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  21. Portobellos (Exposed To Sunlight Or Uv)
    39.7mg (7% DV) in 1 cup sliced
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  22. Cooked Soybean Sprouts
    38.7mg (7% DV) in 1 cup
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  23. Green Cauliflower
    36.5mg (7% DV) in 1 cup
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  24. Hash Browns
    36.2mg (7% DV) in 1 cup
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  25. Maitake Mushrooms
    35.8mg (7% DV) in 1 cup diced
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  26. Cooked Spinach
    35.5mg (6% DV) in 1 cup
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  27. Boiled Sweet Potatoes
    35.4mg (6% DV) in 1 cup, mashed
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  28. Pickled Beets
    34.1mg (6% DV) in 1 cup slices
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  29. Cooked Podded Peas
    33.6mg (6% DV) in 1 cup
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  30. Yellow Sweet Corn
    33.4mg (6% DV) in 1 cup
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  31. Baked Red Potatoes
    32.7mg (6% DV) in 1 potato medium (2-1/4 Inch to 3-1/4 Inch dia.)
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  32. Cooked Red Cabbage
    32.1mg (6% DV) in 1 cup
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  33. Cooked White Button Mushrooms
    31.8mg (6% DV) in 1 cup pieces
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  34. Canned Mushrooms
    31.8mg (6% DV) in 1 cup
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  35. Sun-dried Hot Chile Peppers
    31.2mg (6% DV) in 1 cup
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  36. Cooked Cabbage
    30.5mg (6% DV) in 1 cup
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  37. Cooked Hubbard Squash
    29.9mg (5% DV) in 1 cup, cubes
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  38. Cooked Broccoli Raab
    28.6mg (5% DV) in 1 NLEA serving
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  39. Cooked Taro
    28.1mg (5% DV) in 1 cup, sliced
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  40. Cooked Snow Peas
    27.8mg (5% DV) in 1 cup
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  41. Chinese Broccoli
    26.5mg (5% DV) in 100 grams
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  42. Cooked Dandelion Greens
    26.3mg (5% DV) in 1 cup, chopped
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  43. Cooked Yellow Sweet Corn
    25.9mg (5% DV) in 1 ear small (5-1/2 Inch to 6-1/2 Inch long)
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  44. Cooked Sweet White Corn
    25.9mg (5% DV) in 1 ear, small (5-1/2 Inch to 6-1/2 Inch long)
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  45. Cooked Rutabagas (Neeps, Swedes)
    25.8mg (5% DV) in 1 cup, cubes
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  46. Baked Potatoes (With Skin)
    25.6mg (5% DV) in 1 potato medium
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  47. Canned Tomato Paste
    25.4mg (5% DV) in 1/4 cup
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  48. Canned Pumpkin
    24mg (4% DV) in 1 cup
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  49. White Button Mushrooms (Stir-fried)
    23.7mg (4% DV) in 1 cup sliced
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  50. Kimchi
    23.3mg (4% DV) in 1 cup
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  51. Cooked Escarole
    23.1mg (4% DV) in 1 cup
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  52. Baked Potato (No Skin)
    22.6mg (4% DV) in 1 potato (2-1/3 Inch x 4-3/4 Inch)
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  53. Cooked Chinese Broccoli
    22.3mg (4% DV) in 1 cup
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  54. Cooked Yam
    22mg (4% DV) in 1 cup, cubes
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  55. Cooked Kohlrabi
    21.8mg (4% DV) in 1 cup slices
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  56. Cooked Winter Squash
    21.7mg (4% DV) in 1 cup, cubes
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  57. Asparagus
    21.4mg (4% DV) in 1 cup
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  58. Cooked Green Snap Beans
    21.1mg (4% DV) in 1 cup
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  59. Cooked Yellow Snap Beans
    21.1mg (4% DV) in 1 cup
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  60. Cooked Parsnips
    21.1mg (4% DV) in 1/2 cup slices
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  61. Pak-choi (Bok Choy) (Cooked)
    20.6mg (4% DV) in 1 cup, shredded
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  62. Rutabagas (Neeps, Swedes)
    19.7mg (4% DV) in 1 cup, cubes
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  63. Dandelion Greens
    19.4mg (4% DV) in 1 cup, chopped
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  64. Cremini Mushrooms
    19.2mg (3% DV) in 1 cup whole
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  65. Raw Crimini Mushrooms (Exposed To Sunlight Or UV)
    19.2mg (3% DV) in 1 cup whole
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  66. Cooked Garden Cress
    18.6mg (3% DV) in 1 cup
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  67. Boiled Potatoes
    18.4mg (3% DV) in 1 potato (2-1/2 Inch dia, sphere)
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  68. Portabella Mushrooms
    18.2mg (3% DV) in 1 cup diced
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  69. Raw Portabellas (Exposed to Sunlight or UV)
    18.2mg (3% DV) in 1 cup diced
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  70. Cooked Green Beans (Previously Frozen)
    18.2mg (3% DV) in 1 cup
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  71. Taro
    18mg (3% DV) in 1 cup, sliced
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  72. Cooked Pumpkin Flowers
    18mg (3% DV) in 1 cup
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  73. Cooked Burdock Root
    17.9mg (3% DV) in 1 cup (1 Inch pieces)
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  74. Broccoli
    17mg (3% DV) in 1 cup chopped
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  75. Cooked Zucchini
    16.9mg (3% DV) in 1 cup, sliced
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  76. Brussels Sprouts (Raw)
    16.8mg (3% DV) in 1 cup
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  77. Cooked Chayote
    16.8mg (3% DV) in 1 cup (1 Inch pieces)
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  78. Kohlrabi
    16.6mg (3% DV) in 1 cup
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  79. Cooked Tomatoes
    16.6mg (3% DV) in 1 cup
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  80. Sweet Potatoes
    16.4mg (3% DV) in 1 cup, cubes
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  81. Green Snap Beans (Raw)
    15.3mg (3% DV) in 1 cup 1/2 Inch pieces
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  82. Yellow Snap Beans
    15.3mg (3% DV) in 1 cup 1/2 Inch pieces
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  83. Cooked Lotus Root
    15.2mg (3% DV) in 1/2 cup
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  84. Red Cabbage
    15.2mg (3% DV) in 1 cup, chopped
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  85. Cooked Pumpkin
    15.2mg (3% DV) in 1 cup, mashed
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  86. Baked Russet Potatoes
    15mg (3% DV) in 100 grams
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  87. Mung Bean Sprouts
    15mg (3% DV) in 1 cup
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  88. Cooked Sweet Potatoes
    14.9mg (3% DV) in 1 medium (2 Inch dia, 5 Inch long, raw)
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  89. Pumpkin Leaves (Cooked)
    14.9mg (3% DV) in 1 cup
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  90. Cooked Scallop Squash
    14.9mg (3% DV) in 1 cup, mashed
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  91. Sauerkraut
    14.8mg (3% DV) in 1 cup
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  92. Turnips
    14.4mg (3% DV) in 1 cup, cubes
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  93. Baked Potatoes
    14.4mg (3% DV) in 100 grams
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  94. Cooked Onions
    14.3mg (3% DV) in 1 cup
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  95. Cooked Crookneck Summer Squash
    14.2mg (3% DV) in 1 cup, sliced
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  96. Cooked Summer Squash
    14.2mg (3% DV) in 1 cup, sliced
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  97. Celeriac
    14mg (3% DV) in 1 cup
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  98. Cooked Okra
    13.9mg (3% DV) in 1 cup slices
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  99. Cooked Carrots
    13.7mg (2% DV) in 1 cup slices
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  100. Hubbard Squash
    13.7mg (2% DV) in 1 cup, cubes
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  101. Cooked Turnips
    13.6mg (2% DV) in 1 cup, cubes
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  102. Bitter Melon (Cooked)
    13.4mg (2% DV) in 1 cup (1/2 Inch pieces)
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  103. Cooked Chrysanthemum
    12.8mg (2% DV) in 1 cup (1 Inch pieces)
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  104. Okra
    12.3mg (2% DV) in 1 cup
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  105. White Button Mushrooms
    12.1mg (2% DV) in 1 cup, pieces or slices
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  106. Raw White Button Mushrooms (Exposed To Sunlight Or UV)
    12.1mg (2% DV) in 1 cup pieces or slices
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  107. Cooked Celery
    11.9mg (2% DV) in 1 cup, diced
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  108. Zucchini
    11.8mg (2% DV) in 1 cup, chopped
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  109. Cooked Spaghetti Squash
    11.6mg (2% DV) in 1 cup
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  110. Winter Squash
    11.6mg (2% DV) in 1 cup, cubes
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  111. Fennel
    11.5mg (2% DV) in 1 cup, sliced
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  112. Jute Potherb (Molokhiya) (Cooked)
    11.1mg (2% DV) in 1 cup
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  113. Snow Peas
    11mg (2% DV) in 1 cup, whole
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  114. Cooked Beets
    10.7mg (2% DV) in 1 cup
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  115. Cooked Nopales
    10.6mg (2% DV) in 1 cup
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  116. Green Tomatoes
    10.6mg (2% DV) in 1 medium
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  117. Cooked Okra (Previously Frozen)
    10.2mg (2% DV) in 1/2 cup slices
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  118. Cooked Oriental Radishes
    10mg (2% DV) in 1 cup, sliced
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  119. Cooked Green Bell Peppers
    10mg (2% DV) in 1 cup, chopped or strips
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  120. Tomatoes
    10mg (2% DV) in 1 cup cherry tomatoes
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  121. Onions
    9.8mg (2% DV) in 1 cup, chopped
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  122. Garden Cress
    9.8mg (2% DV) in 1 cup
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  123. Canned Mung Bean Sprouts
    9.8mg (2% DV) in 1 cup
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  124. Cabbage
    9.5mg (2% DV) in 1 cup, chopped
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  125. Scallop Squash
    9.5mg (2% DV) in 1 cup slices
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  126. Serrano Peppers
    9.3mg (2% DV) in 1 cup, chopped
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  127. Cooked Eggplant
    9.3mg (2% DV) in 1 cup (1 Inch cubes)
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  128. Banana Peppers
    9.2mg (2% DV) in 1 cup
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  129. Crookneck Summer Squash
    9mg (2% DV) in 1 cup sliced
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  130. Savoy Cabbage
    8.6mg (2% DV) in 1 cup, shredded
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  131. Oriental Radishes
    8.5mg (2% DV) in 1 cup slices
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  132. Leeks
    8.5mg (2% DV) in 1 cup
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  133. Endive
    8.4mg (2% DV) in 1 cup
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  134. Collards
    8.4mg (2% DV) in 1 cup, chopped
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  135. Spaghetti Squash
    8.3mg (2% DV) in 1 cup, cubes
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  136. Green Bell Peppers
    8.2mg (1% DV) in 1 cup, chopped
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  137. Beets (Raw)
    8.2mg (1% DV) in 1 cup
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  138. Sweet Onions
    8.1mg (1% DV) in 1 NLEA serving
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  139. Cooked Red Bell Peppers
    7.8mg (1% DV) in 1 cup, strips
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  140. Parsley
    7.7mg (1% DV) in 1 cup chopped
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  141. Summer Squash
    7.6mg (1% DV) in 1 cup, sliced
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  142. Radishes
    7.5mg (1% DV) in 1 cup slices
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  143. Broccoli Raab (Rapini)
    7.3mg (1% DV) in 1 cup chopped
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  144. Dried Shiitake Mushrooms
    7.3mg (1% DV) in 1 mushroom
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  145. Sweet Red Bell Peppers
    6.7mg (1% DV) in 1 medium (approx 2-3/4 Inch long, 2-1/2 dia.)
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  146. Spirulina
    6.5mg (1% DV) in 100 grams
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  147. Swiss Chard
    6.5mg (1% DV) in 1 cup
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  148. Red Bell Peppers (Cooked)
    6.5mg (1% DV) in 1 cup chopped
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  149. Baby Carrots
    6.4mg (1% DV) in 1 NLEA serving
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  150. Carrots
    6.3mg (1% DV) in 1 large (7-1/4 Inch to 8-/1/2 Inch long)
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  151. Nopales
    6.3mg (1% DV) in 1 cup, sliced
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  152. Cucumber
    6.2mg (1% DV) in 1 cup
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  153. Spinach
    5.8mg (1% DV) in 1 cup
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  154. Eggplant
    5.7mg (1% DV) in 1 cup, cubes
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  155. Sour Pickled Cucumber
    5.6mg (1% DV) in 1 cup
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  156. Sauteed Green Bell Peppers
    5.5mg (1% DV) in 1 cup chopped
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  157. Purslane
    5.5mg (1% DV) in 1 cup
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  158. Low Sodium Sour Pickles
    5.1mg (1% DV) in 1 cup, chopped or diced
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  159. Onion Rings
    5.1mg (1% DV) in 1 cup
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  160. Hot Green Chili Peppers
    5mg (1% DV) in 1 pepper
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  161. Red Chili Peppers
    4.9mg (1% DV) in 1 pepper
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  162. Green Leaf Lettuce
    4.9mg (1% DV) in 1 cup shredded
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  163. Iceberg Lettuce
    4.8mg (1% DV) in 1 cup shredded
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  164. Alfalfa Sprouts
    4.8mg (1% DV) in 1 cup
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  165. Romaine Lettuce
    4.7mg (1% DV) in 1 cup shredded
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  166. Butterhead Lettuce
    4.6mg (1% DV) in 1 cup, shredded or chopped
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  167. Dried Spirulina Seaweed
    4.6mg (1% DV) in 1 tablespoon
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  168. Bok Choy
    4.5mg (1% DV) in 1 cup, shredded
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  169. Radicchio
    4.4mg (1% DV) in 1 cup, shredded
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  170. Celery
    3.9mg (1% DV) in 1 stalk, large (11 Inch-12 Inch long)
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  171. Chicory Greens
    3.7mg (1% DV) in 1 cup, chopped
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  172. Red Leaf Lettuce
    3.3mg (1% DV) in 1 cup shredded
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  173. Watercress
    3.1mg (1% DV) in 1 cup, chopped
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  174. Arugula
    3.1mg (1% DV) in 1 cup
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  175. Laver Seaweed
    2.7mg in 10 sheets
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  176. Tomatillos
    2.6mg in 1 medium
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  177. Enoki Mushrooms
    2.4mg in 1 large
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  178. Ketchup
    2.1mg in 1 tbsp
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  179. Low Sodium Ketchup
    2.1mg in 1 tbsp
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  180. Sun-dried Tomatoes
    2.1mg in 1 piece
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  181. Hungarian Peppers
    2.1mg in 1 pepper
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  182. Yellow Onions
    1.4mg in 1/4 cup
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  183. Wakame
    1.4mg in 2 tbsp (1/8 cup)
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  184. Irishmoss Seaweed
    1.3mg in 2 tbsp (1/8 cup)
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  185. Kelp Seaweed
    1.3mg in 2 tbsp (1/8 cup)
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  186. Dill Pickles
    1.2mg in 1 spear, small
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  187. Reduced Sodium Dill Pickles
    1.2mg in 1 spear, small
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  188. Shallots
    1.1mg in 1 tbsp chopped
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  189. Sweet Pickled Cucumbers
    1.1mg in 1 large Gherkin (3 Inch long)
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  190. Jalapeno Peppers
    1.1mg in 1 pepper
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  191. Spring Onions
    0.9mg in 1 medium (4-1/8 Inch long)
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  192. Canned Pimentos
    0.8mg in 1 tbsp
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  193. Sweet Pickled Relish
    0.7mg in 1 tbsp
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  194. Cooked Beet Greens
    0.7mg in 1 cup (1 Inch pieces)
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  195. Garlic
    0.7mg in 1 clove
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  196. Ginger
    0.6mg in 1 tsp
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  197. Cooked Mustard Greens
    0.6mg in 1 cup, chopped
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  198. Cooked Kale
    0.5mg in 1 cup, chopped
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  199. Cilantro
    0.5mg in 1/4 cup
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  200. Cooked Turnip Greens
    0.4mg in 1 cup, chopped
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Data Source: USDA National Nutrient Database for Standard Reference, Release 28.

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