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200 Vegetables Highest in Copper

Ranked by a Common Serving Size
0.9mg Copper = 100% DV
  1. Cooked Shiitake Mushrooms
    1.3mg (144% DV) in 1 cup pieces
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  2. Cooked White Button Mushrooms
    0.8mg (87% DV) in 1 cup pieces
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  3. Canned Tomato Puree
    0.7mg (80% DV) in 1 cup
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  4. Mashed Sweet Potatoes
    0.7mg (79% DV) in 1 cup
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  5. Spirulina
    0.6mg (66% DV) in 100 grams
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  6. Stirfried Soybean Sprouts
    0.5mg (59% DV) in 100 grams
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  7. Cooked Lima Beans
    0.5mg (58% DV) in 1 cup
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  8. Portobellos (Exposed To Sunlight Or Uv)
    0.5mg (52% DV) in 1 cup sliced
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  9. Hash Browns
    0.5mg (51% DV) in 1 cup
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  10. Jew's Ear
    0.4mg (49% DV) in 1 cup slices
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  11. Cremini Mushrooms
    0.4mg (48% DV) in 1 cup whole
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  12. Raw Crimini Mushrooms (Exposed To Sunlight Or UV)
    0.4mg (48% DV) in 1 cup whole
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  13. Dried Spirulina Seaweed
    0.4mg (47% DV) in 1 tablespoon
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  14. Morel Mushrooms
    0.4mg (46% DV) in 1 cup
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  15. Canned Lima Beans
    0.4mg (45% DV) in 1 cup
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  16. Canned Mushrooms
    0.4mg (41% DV) in 1 cup
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  17. Cooked Turnip Greens
    0.4mg (40% DV) in 1 cup, chopped
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  18. Cooked Beet Greens
    0.4mg (40% DV) in 1 cup (1 Inch pieces)
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  19. Yautia
    0.3mg (39% DV) in 1 cup, sliced
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  20. Succotash
    0.3mg (38% DV) in 1 cup
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  21. Cooked Lentil Sprouts
    0.3mg (37% DV) in 100 grams
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  22. Baked Potato (No Skin)
    0.3mg (37% DV) in 1 potato (2-1/3 Inch x 4-3/4 Inch)
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  23. Pea Sprouts
    0.3mg (36% DV) in 1 cup
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  24. Fiddlehead Ferns
    0.3mg (36% DV) in 100 grams
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  25. White Button Mushrooms (Stir-fried)
    0.3mg (35% DV) in 1 cup sliced
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  26. Cooked Spinach
    0.3mg (35% DV) in 1 cup
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  27. Cooked Soybean Sprouts
    0.3mg (34% DV) in 1 cup
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  28. Boiled Sweet Potatoes
    0.3mg (34% DV) in 1 cup, mashed
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  29. Baked Red Potatoes
    0.3mg (33% DV) in 1 potato medium (2-1/4 Inch to 3-1/4 Inch dia.)
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  30. Soybean Sprouts
    0.3mg (33% DV) in 1 cup
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  31. Asparagus (Cooked)
    0.3mg (33% DV) in 1 cup
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  32. Artichokes (Globe Or French)
    0.3mg (33% DV) in 1 artichoke, medium
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  33. Kidney Bean Sprouts
    0.3mg (33% DV) in 1 cup
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  34. Bamboo Shoots
    0.3mg (32% DV) in 1 cup (1/2 Inch slices)
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  35. Cooked Swiss Chard
    0.3mg (32% DV) in 1 cup, chopped
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  36. Cooked Green Peas
    0.3mg (31% DV) in 1 cup
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  37. Cooked Green Peas (Salted)
    0.3mg (31% DV) in 1 cup
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  38. Lentil Sprouts
    0.3mg (30% DV) in 1 cup
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  39. Cooked Taro
    0.3mg (29% DV) in 1 cup, sliced
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  40. Pickled Beets
    0.3mg (29% DV) in 1 cup slices
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  41. Canned Pumpkin
    0.3mg (29% DV) in 1 cup
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  42. Boiled Potatoes
    0.3mg (28% DV) in 1 potato (2-1/2 Inch dia, sphere)
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  43. Peas
    0.3mg (28% DV) in 1 cup
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  44. Asparagus
    0.3mg (28% DV) in 1 cup
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  45. Portabella Mushrooms
    0.2mg (27% DV) in 1 cup diced
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  46. Raw Portabellas (Exposed to Sunlight or UV)
    0.2mg (27% DV) in 1 cup diced
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  47. Canned Straw Mushrooms
    0.2mg (27% DV) in 1 cup
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  48. Canned Tomato Paste
    0.2mg (27% DV) in 1/4 cup
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  49. Kale
    0.2mg (27% DV) in 1 cup 1 Inch pieces, loosely packed
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  50. Canned Asparagus
    0.2mg (26% DV) in 1 cup
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  51. White Button Mushrooms
    0.2mg (25% DV) in 1 cup, pieces or slices
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  52. Cooked Pumpkin
    0.2mg (25% DV) in 1 cup, mashed
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  53. Raw White Button Mushrooms (Exposed To Sunlight Or UV)
    0.2mg (25% DV) in 1 cup pieces or slices
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  54. Jute Potherb (Molokhiya) (Cooked)
    0.2mg (25% DV) in 1 cup
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  55. Cooked Kohlrabi
    0.2mg (24% DV) in 1 cup slices
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  56. Oyster Mushrooms
    0.2mg (23% DV) in 1 cup sliced
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  57. Lotus Root
    0.2mg (23% DV) in 10 slices (2-1/2 Inch dia)
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  58. Cooked Yam
    0.2mg (23% DV) in 1 cup, cubes
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  59. Cassava
    0.2mg (23% DV) in 1 cup
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  60. Cooked Mustard Greens
    0.2mg (23% DV) in 1 cup, chopped
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  61. Baked Potatoes (With Skin)
    0.2mg (23% DV) in 1 potato medium
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  62. Cooked Kale
    0.2mg (23% DV) in 1 cup, chopped
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  63. Cooked Scotch Kale
    0.2mg (23% DV) in 1 cup, chopped
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  64. Sweet Potatoes
    0.2mg (22% DV) in 1 cup, cubes
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  65. Cooked Scallop Squash
    0.2mg (22% DV) in 1 cup, mashed
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  66. Sweet Yellow Peppers
    0.2mg (22% DV) in 1 pepper, large (3-3/4 Inch long, 3 Inch dia)
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  67. Canned Mung Bean Sprouts
    0.2mg (22% DV) in 1 cup
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  68. Palm Hearts (Canned)
    0.2mg (22% DV) in 1 cup
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  69. Turnip Greens
    0.2mg (21% DV) in 1 cup, chopped
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  70. Chantarelle Mushrooms
    0.2mg (21% DV) in 1 cup
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  71. Cooked Hawaiin Mountain Yam
    0.2mg (21% DV) in 1 cup, cubes
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  72. Dried Shiitake Mushrooms
    0.2mg (21% DV) in 1 mushroom
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  73. Cooked Summer Squash
    0.2mg (21% DV) in 1 cup, sliced
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  74. Cooked Sweet Potatoes
    0.2mg (20% DV) in 1 medium (2 Inch dia, 5 Inch long, raw)
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  75. Cooked Tomatoes
    0.2mg (20% DV) in 1 cup
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  76. Taro
    0.2mg (20% DV) in 1 cup, sliced
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  77. Citronella (Lemon Grass)
    0.2mg (20% DV) in 1 cup
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  78. Cooked Chayote
    0.2mg (20% DV) in 1 cup (1 Inch pieces)
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  79. Baked Acorn Squash
    0.2mg (20% DV) in 1 cup, cubes
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  80. Maitake Mushrooms
    0.2mg (20% DV) in 1 cup diced
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  81. Kohlrabi
    0.2mg (19% DV) in 1 cup
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  82. Mung Bean Sprouts
    0.2mg (19% DV) in 1 cup
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  83. Cooked Winter Squash
    0.2mg (19% DV) in 1 cup, cubes
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  84. Scotch Kale
    0.2mg (18% DV) in 1 cup, chopped
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  85. Parsnips
    0.2mg (18% DV) in 1 cup slices
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  86. Cooked Garden Cress
    0.2mg (17% DV) in 1 cup
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  87. Bamboo Shoots (Canned)
    0.1mg (17% DV) in 1 cup (1/8 Inch slices)
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  88. Cooked Oriental Radishes
    0.1mg (16% DV) in 1 cup, sliced
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  89. Arrowroot
    0.1mg (16% DV) in 1 cup, sliced
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  90. Cooked Podded Peas
    0.1mg (16% DV) in 1 cup
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  91. Cooked Onions
    0.1mg (16% DV) in 1 cup
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  92. Yellow Tomatoes
    0.1mg (16% DV) in 1 cup, chopped
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  93. Cooked New Zealand Spinach
    0.1mg (15% DV) in 1 cup, chopped
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  94. Cooked Okra
    0.1mg (15% DV) in 1 cup slices
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  95. Sauerkraut
    0.1mg (15% DV) in 1 cup
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  96. Radicchio
    0.1mg (15% DV) in 1 cup, shredded
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  97. Serrano Peppers
    0.1mg (15% DV) in 1 cup, chopped
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  98. Cooked Pumpkin Flowers
    0.1mg (15% DV) in 1 cup
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  99. Cooked Chrysanthemum
    0.1mg (15% DV) in 1 cup (1 Inch pieces)
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  100. Oriental Radishes
    0.1mg (15% DV) in 1 cup slices
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  101. Scallop Squash
    0.1mg (15% DV) in 1 cup slices
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  102. Cooked Butternut Squash
    0.1mg (15% DV) in 1 cup, cubes
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  103. Sour Pickled Cucumber
    0.1mg (15% DV) in 1 cup
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  104. Cooked Escarole
    0.1mg (15% DV) in 1 cup
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  105. Cooked Purslane
    0.1mg (15% DV) in 1 cup
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  106. Cooked Lotus Root
    0.1mg (14% DV) in 1/2 cup
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  107. Brussels Sprouts (Cooked)
    0.1mg (14% DV) in 1 cup
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  108. Cooked Yellow Snap Beans
    0.1mg (14% DV) in 1 cup
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  109. Baked Potatoes
    0.1mg (14% DV) in 100 grams
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  110. Cooked Acorn Squash
    0.1mg (14% DV) in 1 cup, mashed
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  111. Cooked Beets
    0.1mg (14% DV) in 1 cup
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  112. Cooked Snow Peas
    0.1mg (14% DV) in 1 cup
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  113. Low Sodium Sour Pickles
    0.1mg (14% DV) in 1 cup, chopped or diced
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  114. Cooked Dandelion Greens
    0.1mg (13% DV) in 1 cup, chopped
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  115. Crookneck Summer Squash
    0.1mg (13% DV) in 1 cup sliced
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  116. Cooked Crookneck Summer Squash
    0.1mg (13% DV) in 1 cup, sliced
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  117. Banana Peppers
    0.1mg (13% DV) in 1 cup
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  118. Mustard Spinach
    0.1mg (13% DV) in 1 cup, chopped
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  119. Cooked Burdock Root
    0.1mg (12% DV) in 1 cup (1 Inch pieces)
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  120. Green Tomatoes
    0.1mg (12% DV) in 1 medium
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  121. Turnips
    0.1mg (12% DV) in 1 cup, cubes
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  122. Celeriac
    0.1mg (12% DV) in 1 cup
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  123. Okra
    0.1mg (12% DV) in 1 cup
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  124. Cooked Parsnips
    0.1mg (12% DV) in 1/2 cup slices
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  125. Leeks
    0.1mg (12% DV) in 1 cup
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  126. Baked Russet Potatoes
    0.1mg (12% DV) in 100 grams
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  127. Vinespinach
    0.1mg (12% DV) in 100 grams
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  128. Cooked Napa Cabbage
    0.1mg (12% DV) in 1 cup
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  129. Cooked Tahitian Taro
    0.1mg (12% DV) in 1 cup slices
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  130. Cooked Artichokes (Globe Or French)
    0.1mg (11% DV) in 1 cup
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  131. Beets (Raw)
    0.1mg (11% DV) in 1 cup
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  132. Butternut Squash
    0.1mg (11% DV) in 1 cup, cubes
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  133. French Fries
    0.1mg (11% DV) in 10 strip
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  134. Bamboo Shoots (Cooked)
    0.1mg (11% DV) in 1 cup (1/2 Inch slices)
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  135. Green Bell Peppers
    0.1mg (11% DV) in 1 cup, chopped
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  136. Cooked Collards
    0.1mg (11% DV) in 1 cup, chopped
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  137. Stewed Tomatoes
    0.1mg (11% DV) in 1 cup
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  138. Broccoli (Cooked)
    0.1mg (11% DV) in 1 cup chopped
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  139. Dandelion Greens
    0.1mg (10% DV) in 1 cup, chopped
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  140. Pumpkin Leaves (Cooked)
    0.1mg (10% DV) in 1 cup
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  141. Cooked Zucchini
    0.1mg (10% DV) in 1 cup, sliced
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  142. Mustard Greens
    0.1mg (10% DV) in 1 cup, chopped
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  143. Cooked Hubbard Squash
    0.1mg (10% DV) in 1 cup, cubes
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  144. Acorn Squash
    0.1mg (10% DV) in 1 cup, cubes
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  145. Cooked Mustard Spinach
    0.1mg (10% DV) in 1 cup, chopped
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  146. Parsley
    0.1mg (10% DV) in 1 cup chopped
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  147. Tahitian Taro
    0.1mg (10% DV) in 1 cup slices
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  148. Cooked Green Bell Peppers
    0.1mg (10% DV) in 1 cup, chopped or strips
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  149. Tomatoes
    0.1mg (10% DV) in 1 cup cherry tomatoes
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  150. Cooked Red Bell Peppers
    0.1mg (10% DV) in 1 cup, strips
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  151. Chicory Greens
    0.1mg (10% DV) in 1 cup, chopped
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  152. Dried Ancho Peppers
    0.1mg (10% DV) in 1 pepper
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  153. Garden Cress
    0.1mg (9% DV) in 1 cup
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  154. Baby Carrots
    0.1mg (9% DV) in 1 NLEA serving
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  155. Sun-dried Hot Chile Peppers
    0.1mg (9% DV) in 1 cup
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  156. Sweet Onions
    0.1mg (9% DV) in 1 NLEA serving
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  157. Winter Squash
    0.1mg (9% DV) in 1 cup, cubes
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  158. Cooked Red Cabbage
    0.1mg (9% DV) in 1 cup
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  159. Cooked Green Beans (Previously Frozen)
    0.1mg (9% DV) in 1 cup
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  160. Yellow Sweet Corn
    0.1mg (9% DV) in 1 cup
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  161. Hot Green Chili Peppers
    0.1mg (9% DV) in 1 pepper
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  162. Cooked Leeks
    0.1mg (9% DV) in 1 leek
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  163. Cooked Savoy Cabbage
    0.1mg (8% DV) in 1 cup, shredded
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  164. Hubbard Squash
    0.1mg (8% DV) in 1 cup, cubes
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  165. Beet Greens (Raw)
    0.1mg (8% DV) in 1 cup
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  166. Cooked Nopales
    0.1mg (8% DV) in 1 cup
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  167. Cooked Green Snap Beans
    0.1mg (8% DV) in 1 cup
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  168. Cooked Okra (Previously Frozen)
    0.1mg (8% DV) in 1/2 cup slices
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  169. Chrysanthemum Leaves
    0.1mg (8% DV) in 1 cup, chopped
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  170. Green Snap Beans (Raw)
    0.1mg (8% DV) in 1 cup 1/2 Inch pieces
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  171. Laver Seaweed
    0.1mg (8% DV) in 10 sheets
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  172. Yellow Snap Beans
    0.1mg (8% DV) in 1 cup 1/2 Inch pieces
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  173. Cooked Celeriac
    0.1mg (7% DV) in 1 cup pieces
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  174. Eggplant
    0.1mg (7% DV) in 1 cup, cubes
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  175. Zucchini
    0.1mg (7% DV) in 1 cup, chopped
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  176. Cooked Broccoli Raab
    0.1mg (7% DV) in 1 NLEA serving
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  177. Swiss Chard
    0.1mg (7% DV) in 1 cup
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  178. Chinese Broccoli
    0.1mg (7% DV) in 100 grams
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  179. Brussels Sprouts (Raw)
    0.1mg (7% DV) in 1 cup
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  180. Onions
    0.1mg (7% DV) in 1 cup, chopped
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  181. Cooked Eggplant
    0.1mg (6% DV) in 1 cup (1 Inch cubes)
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  182. Radishes
    0.1mg (6% DV) in 1 cup slices
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  183. Summer Squash
    0.1mg (6% DV) in 1 cup, sliced
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  184. Red Chili Peppers
    0.1mg (6% DV) in 1 pepper
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  185. Fennel
    0.1mg (6% DV) in 1 cup, sliced
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  186. Cooked Celery
    0.1mg (6% DV) in 1 cup, diced
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  187. Cooked Spaghetti Squash
    0.1mg (6% DV) in 1 cup
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  188. Cooked Chinese Broccoli
    0.1mg (6% DV) in 1 cup
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  189. Alfalfa Sprouts
    0.1mg (6% DV) in 1 cup
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  190. New Zealand Spinach
    0.1mg (6% DV) in 1 cup, chopped
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  191. Pumpkin Leaves
    0.1mg (6% DV) in 1 cup
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  192. Cooked Sweet White Corn
    0.1mg (6% DV) in 1 ear, small (5-1/2 Inch to 6-1/2 Inch long)
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  193. Endive
    0.1mg (6% DV) in 1 cup
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  194. Snow Peas
    0.1mg (6% DV) in 1 cup, whole
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  195. White Icicle Radishes (Daikon)
    0.1mg (6% DV) in 1/2 cup slices
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  196. Purslane
    0mg (5% DV) in 1 cup
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  197. Cooked Rutabagas (Neeps, Swedes)
    0mg (5% DV) in 1 cup, cubes
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  198. Cooked Malabar Spinach
    0mg (5% DV) in 1 cup
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  199. Chicory Roots
    0mg (5% DV) in 1 root
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  200. Radish Sprouts
    0mg (5% DV) in 1 cup
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