Click the to add any food to this list.
Click the to add any food to this list.

Nutrient Ranking Tool

Select a nutrient to rank.

Choose a food group.

Sort by Highest or Lowest?
Choose a Serving Size
Select Data To Show (More Info)
More Options
Exclude Spices and Herbs?

Sort by Nutrient Ratios


200 Vegetables Highest in Iron, Fe

Ranked by a Common Serving Size
18mg Iron, Fe = 100% DV
  1. Morel Mushrooms
    8mg (44% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  2. Cooked Spinach
    6.4mg (36% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  3. Citronella (Lemon Grass)
    5.5mg (31% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  4. Palm Hearts (Canned)
    4.6mg (26% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  5. Canned Tomato Puree
    4.5mg (25% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  6. Canned Asparagus
    4.4mg (24% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  7. Cooked Lima Beans
    4.2mg (23% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  8. Canned Lima Beans
    4mg (22% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  9. Cooked Swiss Chard
    4mg (22% DV) in 1 cup, chopped
    Database: Standard Release (Common)(Source)
  10. Kimchi
    3.8mg (21% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  11. Cooked Podded Peas
    3.8mg (21% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  12. Cooked Chrysanthemum
    3.7mg (21% DV) in 1 cup (1 inch pieces)
    Database: Standard Release (Common)(Source)
  13. Parsley
    3.7mg (21% DV) in 1 cup chopped
    Database: Standard Release (Common)(Source)
  14. Canned Pumpkin
    3.4mg (19% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  15. Mashed Sweet Potatoes
    3.4mg (19% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  16. Cooked Snow Peas
    3.2mg (18% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  17. Cooked Lentil Sprouts
    3.1mg (17% DV) in 100 grams
    Database: Standard Release (Common)(Source)
  18. Succotash
    2.9mg (16% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  19. Asparagus
    2.9mg (16% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  20. Spirulina
    2.8mg (16% DV) in 100 grams
    Database: Standard Release (Common)(Source)
  21. Cooked White Button Mushrooms
    2.7mg (15% DV) in 1 cup pieces
    Database: Standard Release (Common)(Source)
  22. Arrowroot
    2.7mg (15% DV) in 1 cup, sliced
    Database: Standard Release (Common)(Source)
  23. Cooked Beet Greens
    2.7mg (15% DV) in 1 cup (1 inch pieces)
    Database: Standard Release (Common)(Source)
  24. Pea Sprouts
    2.7mg (15% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  25. Jute Potherb (Molokhiya) (Cooked)
    2.7mg (15% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  26. Canned Straw Mushrooms
    2.6mg (14% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  27. Cooked Green Peas (Salted)
    2.5mg (14% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  28. Cooked Green Peas
    2.5mg (14% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  29. Lentil Sprouts
    2.5mg (14% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  30. Boiled Sweet Potatoes
    2.4mg (13% DV) in 1 cup, mashed
    Database: Standard Release (Common)(Source)
  31. Mustard Spinach
    2.3mg (13% DV) in 1 cup, chopped
    Database: Standard Release (Common)(Source)
  32. Pumpkin Leaves (Cooked)
    2.3mg (13% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  33. Sun-Dried Hot Chile Peppers
    2.2mg (12% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  34. Sauerkraut
    2.1mg (12% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  35. Cooked Collards
    2.1mg (12% DV) in 1 cup, chopped
    Database: Standard Release (Common)(Source)
  36. Peas
    2.1mg (12% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  37. Cooked Tahitian Taro
    2.1mg (12% DV) in 1 cup slices
    Database: Standard Release (Common)(Source)
  38. Canned Tomato Paste
    2mg (11% DV) in 1/4 cup
    Database: Standard Release (Common)(Source)
  39. Dried Spirulina Seaweed
    2mg (11% DV) in 1 tablespoon
    Database: Standard Release (Common)(Source)
  40. Cooked Dandelion Greens
    1.9mg (11% DV) in 1 cup, chopped
    Database: Standard Release (Common)(Source)
  41. Leeks
    1.9mg (11% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  42. Baked Acorn Squash
    1.9mg (11% DV) in 1 cup, cubes
    Database: Standard Release (Common)(Source)
  43. Baked Potatoes (With Skin)
    1.9mg (11% DV) in 1 potato medium
    Database: Standard Release (Common)(Source)
  44. Dried Ancho Peppers
    1.9mg (11% DV) in 1 pepper
    Database: Standard Release (Common)(Source)
  45. Chantarelle Mushrooms
    1.9mg (11% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  46. Brussels Sprouts (Cooked)
    1.9mg (11% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  47. Green Chili Peppers
    1.8mg (10% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  48. Pak-Choi (Bok Choy) (Cooked)
    1.8mg (10% DV) in 1 cup, shredded
    Database: Standard Release (Common)(Source)
  49. Dandelion Greens
    1.7mg (9% DV) in 1 cup, chopped
    Database: Standard Release (Common)(Source)
  50. Cooked Tomatoes
    1.6mg (9% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  51. Tahitian Taro
    1.6mg (9% DV) in 1 cup slices
    Database: Standard Release (Common)(Source)
  52. Cooked Yellow Snap Beans
    1.6mg (9% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  53. Asparagus (Cooked)
    1.6mg (9% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  54. Artichokes (Globe Or French)
    1.6mg (9% DV) in 1 artichoke, medium
    Database: Standard Release (Common)(Source)
  55. Soybean Sprouts
    1.5mg (8% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  56. Dried Fungi Cloud Ears
    1.5mg (8% DV) in 5 pieces
    Database: Standard Release (Common)(Source)
  57. Kidney Bean Sprouts
    1.5mg (8% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  58. Cooked Pumpkin
    1.4mg (8% DV) in 1 cup, mashed
    Database: Standard Release (Common)(Source)
  59. Cooked Acorn Squash
    1.4mg (8% DV) in 1 cup, mashed
    Database: Standard Release (Common)(Source)
  60. Cooked Leeks
    1.4mg (8% DV) in 1 leek
    Database: Standard Release (Common)(Source)
  61. Cooked Mustard Spinach
    1.4mg (8% DV) in 1 cup, chopped
    Database: Standard Release (Common)(Source)
  62. Snow Peas
    1.3mg (7% DV) in 1 cup, whole
    Database: Standard Release (Common)(Source)
  63. Cooked Swamp Cabbage
    1.3mg (7% DV) in 1 cup, chopped
    Database: Standard Release (Common)(Source)
  64. Yautia
    1.3mg (7% DV) in 1 cup, sliced
    Database: Standard Release (Common)(Source)
  65. Cooked Beets
    1.3mg (7% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  66. Fiddlehead Ferns
    1.3mg (7% DV) in 100 grams
    Database: Standard Release (Common)(Source)
  67. Cooked Soybean Sprouts
    1.2mg (7% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  68. Canned Mushrooms
    1.2mg (7% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  69. Cooked Mustard Greens
    1.2mg (7% DV) in 1 cup, chopped
    Database: Standard Release (Common)(Source)
  70. Chrysanthemum Leaves
    1.2mg (7% DV) in 1 cup, chopped
    Database: Standard Release (Common)(Source)
  71. Cooked Pumpkin Flowers
    1.2mg (7% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  72. Cooked Butternut Squash
    1.2mg (7% DV) in 1 cup, cubes
    Database: Standard Release (Common)(Source)
  73. Brussels Sprouts (Raw)
    1.2mg (7% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  74. Baked Red Potatoes
    1.2mg (7% DV) in 1 potato medium (2-1/4 inch to 3-1/4 inch dia.)
    Database: Standard Release (Common)(Source)
  75. Cooked Turnip Greens
    1.2mg (7% DV) in 1 cup, chopped
    Database: Standard Release (Common)(Source)
  76. Vinespinach
    1.2mg (7% DV) in 100 grams
    Database: Standard Release (Common)(Source)
  77. Cooked New Zealand Spinach
    1.2mg (7% DV) in 1 cup, chopped
    Database: Standard Release (Common)(Source)
  78. Cooked Kale
    1.1mg (6% DV) in 1 cup, chopped
    Database: Standard Release (Common)(Source)
  79. Stewed Tomatoes
    1.1mg (6% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  80. Oyster Mushrooms
    1.1mg (6% DV) in 1 cup sliced
    Database: Standard Release (Common)(Source)
  81. Cooked Broccoli Raab
    1.1mg (6% DV) in 1 nlea serving
    Database: Standard Release (Common)(Source)
  82. Celeriac
    1.1mg (6% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  83. Beets (Raw)
    1.1mg (6% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  84. Cooked Garden Cress
    1.1mg (6% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  85. Cooked Escarole
    1.1mg (6% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  86. Acorn Squash
    1mg (6% DV) in 1 cup, cubes
    Database: Standard Release (Common)(Source)
  87. Cooked Hubbard Squash
    1mg (6% DV) in 1 cup, cubes
    Database: Standard Release (Common)(Source)
  88. Cooked Taro
    1mg (6% DV) in 1 cup, sliced
    Database: Standard Release (Common)(Source)
  89. Butternut Squash
    1mg (6% DV) in 1 cup, cubes
    Database: Standard Release (Common)(Source)
  90. Yellow Snap Beans
    1mg (6% DV) in 1 cup 1/2 inch pieces
    Database: Standard Release (Common)(Source)
  91. Beet Greens (Raw)
    1mg (6% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  92. Cooked Burdock Root
    1mg (6% DV) in 1 cup (1 inch pieces)
    Database: Standard Release (Common)(Source)
  93. Green Snap Beans (Raw)
    1mg (6% DV) in 1 cup 1/2 inch pieces
    Database: Standard Release (Common)(Source)
  94. Broccoli (Cooked)
    1mg (6% DV) in 1 cup chopped
    Database: Standard Release (Common)(Source)
  95. Cooked Red Cabbage
    1mg (6% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  96. Irishmoss Seaweed
    0.9mg (5% DV) in 2 tbsp (1/8 cup)
    Database: Standard Release (Common)(Source)
  97. Lotus Root
    0.9mg (5% DV) in 10 slices (2-1/2 inch dia)
    Database: Standard Release (Common)(Source)
  98. Mustard Greens
    0.9mg (5% DV) in 1 cup, chopped
    Database: Standard Release (Common)(Source)
  99. Pumpkin Leaves
    0.9mg (5% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  100. Purslane
    0.9mg (5% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  101. Swamp Cabbage
    0.9mg (5% DV) in 1 cup, chopped
    Database: Standard Release (Common)(Source)
  102. Broccoli Raab (Rapini)
    0.9mg (5% DV) in 1 cup chopped
    Database: Standard Release (Common)(Source)
  103. Sweet Yellow Peppers
    0.9mg (5% DV) in 1 pepper, large (3-3/4 inch long, 3 inch dia)
    Database: Standard Release (Common)(Source)
  104. Serrano Peppers
    0.9mg (5% DV) in 1 cup, chopped
    Database: Standard Release (Common)(Source)
  105. Cooked Artichokes (Globe Or French)
    0.9mg (5% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  106. Mung Bean Sprouts
    0.9mg (5% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  107. Cooked Green Beans (Previously Frozen)
    0.9mg (5% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  108. Pickled Beets
    0.9mg (5% DV) in 1 cup slices
    Database: Standard Release (Common)(Source)
  109. Cooked Winter Squash
    0.9mg (5% DV) in 1 cup, cubes
    Database: Standard Release (Common)(Source)
  110. Spinach
    0.8mg (4% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  111. Yellow Sweet Corn
    0.8mg (4% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  112. Sweet Potatoes
    0.8mg (4% DV) in 1 cup, cubes
    Database: Standard Release (Common)(Source)
  113. Cooked Sweet Potatoes
    0.8mg (4% DV) in 1 medium (2 inch dia, 5 inch long, raw)
    Database: Standard Release (Common)(Source)
  114. Cooked Scallop Squash
    0.8mg (4% DV) in 1 cup, mashed
    Database: Standard Release (Common)(Source)
  115. Baby Carrots
    0.8mg (4% DV) in 1 nlea serving
    Database: Standard Release (Common)(Source)
  116. Cooked Napa Cabbage
    0.8mg (4% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  117. Parsnips
    0.8mg (4% DV) in 1 cup slices
    Database: Standard Release (Common)(Source)
  118. Cooked Green Snap Beans
    0.8mg (4% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  119. Bamboo Shoots
    0.8mg (4% DV) in 1 cup (1/2 inch slices)
    Database: Standard Release (Common)(Source)
  120. Cooked Celeriac
    0.7mg (4% DV) in 1 cup pieces
    Database: Standard Release (Common)(Source)
  121. Cooked Crookneck Summer Squash
    0.7mg (4% DV) in 1 cup, sliced
    Database: Standard Release (Common)(Source)
  122. Cooked Zucchini
    0.7mg (4% DV) in 1 cup, sliced
    Database: Standard Release (Common)(Source)
  123. Cooked Yam
    0.7mg (4% DV) in 1 cup, cubes
    Database: Standard Release (Common)(Source)
  124. Yellow Tomatoes
    0.7mg (4% DV) in 1 cup, chopped
    Database: Standard Release (Common)(Source)
  125. Dried Pasilla Peppers
    0.7mg (4% DV) in 1 pepper
    Database: Standard Release (Common)(Source)
  126. Broccoli
    0.7mg (4% DV) in 1 cup chopped
    Database: Standard Release (Common)(Source)
  127. Cooked Nopales
    0.7mg (4% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  128. Cooked Malabar Spinach
    0.7mg (4% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  129. Garden Cress
    0.7mg (4% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  130. Cooked Kohlrabi
    0.7mg (4% DV) in 1 cup slices
    Database: Standard Release (Common)(Source)
  131. Butterhead Lettuce
    0.7mg (4% DV) in 1 cup, shredded or chopped
    Database: Standard Release (Common)(Source)
  132. Red Cabbage
    0.7mg (4% DV) in 1 cup, chopped
    Database: Standard Release (Common)(Source)
  133. Winter Squash
    0.7mg (4% DV) in 1 cup, cubes
    Database: Standard Release (Common)(Source)
  134. Cassava
    0.6mg (3% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  135. Cooked Celery
    0.6mg (3% DV) in 1 cup, diced
    Database: Standard Release (Common)(Source)
  136. Rutabagas (Neeps Swedes)
    0.6mg (3% DV) in 1 cup, cubes
    Database: Standard Release (Common)(Source)
  137. Swiss Chard
    0.6mg (3% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  138. Chrysanthemum
    0.6mg (3% DV) in 1 cup (1 inch pieces)
    Database: Standard Release (Common)(Source)
  139. Crookneck Summer Squash
    0.6mg (3% DV) in 1 cup sliced
    Database: Standard Release (Common)(Source)
  140. Jews Ear
    0.6mg (3% DV) in 1 cup slices
    Database: Standard Release (Common)(Source)
  141. Okra
    0.6mg (3% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  142. Turnip Greens
    0.6mg (3% DV) in 1 cup, chopped
    Database: Standard Release (Common)(Source)
  143. Taro
    0.6mg (3% DV) in 1 cup, sliced
    Database: Standard Release (Common)(Source)
  144. Low Sodium Sour Pickles
    0.6mg (3% DV) in 1 cup, chopped or diced
    Database: Standard Release (Common)(Source)
  145. Cooked Red Bell Peppers
    0.6mg (3% DV) in 1 cup, strips
    Database: Standard Release (Common)(Source)
  146. Cooked Savoy Cabbage
    0.6mg (3% DV) in 1 cup, shredded
    Database: Standard Release (Common)(Source)
  147. Bok Choy
    0.6mg (3% DV) in 1 cup, shredded
    Database: Standard Release (Common)(Source)
  148. Sour Pickled Cucumber
    0.6mg (3% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  149. Fennel
    0.6mg (3% DV) in 1 cup, sliced
    Database: Standard Release (Common)(Source)
  150. Cooked Green Cauliflower
    0.6mg (3% DV) in 1/5 head
    Database: Standard Release (Common)(Source)
  151. Banana Peppers
    0.6mg (3% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  152. Chinese Broccoli
    0.6mg (3% DV) in 100 grams
    Database: Standard Release (Common)(Source)
  153. Cooked Green Bell Peppers
    0.6mg (3% DV) in 1 cup, chopped or strips
    Database: Standard Release (Common)(Source)
  154. Green Tomatoes
    0.6mg (3% DV) in 1 medium
    Database: Standard Release (Common)(Source)
  155. Cooked Hawaiin Mountain Yam
    0.6mg (3% DV) in 1 cup, cubes
    Database: Standard Release (Common)(Source)
  156. Cooked Shiitake Mushrooms
    0.6mg (3% DV) in 1 cup pieces
    Database: Standard Release (Common)(Source)
  157. Cooked Summer Squash
    0.6mg (3% DV) in 1 cup, sliced
    Database: Standard Release (Common)(Source)
  158. Hot Green Chili Peppers
    0.5mg (3% DV) in 1 pepper
    Database: Standard Release (Common)(Source)
  159. Oriental Radishes
    0.5mg (3% DV) in 1 cup slices
    Database: Standard Release (Common)(Source)
  160. Chicory Roots
    0.5mg (3% DV) in 1 root
    Database: Standard Release (Common)(Source)
  161. Laver Seaweed
    0.5mg (3% DV) in 10 sheets
    Database: Standard Release (Common)(Source)
  162. Cooked Onions
    0.5mg (3% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  163. Cooked Parsnips
    0.5mg (3% DV) in 1/2 cup slices
    Database: Standard Release (Common)(Source)
  164. Hubbard Squash
    0.5mg (3% DV) in 1 cup, cubes
    Database: Standard Release (Common)(Source)
  165. Romaine Lettuce
    0.5mg (3% DV) in 1 cup shredded
    Database: Standard Release (Common)(Source)
  166. Cooked Okra (Previously Frozen)
    0.5mg (3% DV) in 1/2 cup slices
    Database: Standard Release (Common)(Source)
  167. Baked Potato (No Skin)
    0.5mg (3% DV) in 1 potato (2-1/3 inch x 4-3/4 inch)
    Database: Standard Release (Common)(Source)
  168. Scallop Squash
    0.5mg (3% DV) in 1 cup slices
    Database: Standard Release (Common)(Source)
  169. Zucchini
    0.5mg (3% DV) in 1 cup, chopped
    Database: Standard Release (Common)(Source)
  170. Cooked Spaghetti Squash
    0.5mg (3% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  171. Cooked Sweet White Corn
    0.5mg (3% DV) in 1 ear, small (5-1/2 inch to 6-1/2 inch long)
    Database: Standard Release (Common)(Source)
  172. Canned Mung Bean Sprouts
    0.5mg (3% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  173. Red Bell Peppers (Cooked)
    0.5mg (3% DV) in 1 cup chopped
    Database: Standard Release (Common)(Source)
  174. Red Chili Peppers
    0.5mg (3% DV) in 1 pepper
    Database: Standard Release (Common)(Source)
  175. Nopales
    0.5mg (3% DV) in 1 cup, sliced
    Database: Standard Release (Common)(Source)
  176. Sweet Red Bell Peppers
    0.5mg (3% DV) in 1 medium (approx 2-3/4 inch long, 2-1/2 dia.)
    Database: Standard Release (Common)(Source)
  177. Cooked Carrots
    0.5mg (3% DV) in 1 cup slices
    Database: Standard Release (Common)(Source)
  178. Portobellos (Exposed To Sunlight Or Uv)
    0.5mg (3% DV) in 1 cup sliced
    Database: Standard Release (Common)(Source)
  179. Green Cauliflower
    0.5mg (3% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  180. Cooked Chinese Broccoli
    0.5mg (3% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  181. Green Bell Peppers
    0.5mg (3% DV) in 1 cup, chopped
    Database: Standard Release (Common)(Source)
  182. Bitter Melon (Cooked)
    0.5mg (3% DV) in 1 cup (1/2 inch pieces)
    Database: Standard Release (Common)(Source)
  183. Kohlrabi
    0.5mg (3% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  184. Cooked Lotus Root
    0.5mg (3% DV) in 1/2 cup
    Database: Standard Release (Common)(Source)
  185. Cauliflower
    0.4mg (2% DV) in 1 cup chopped (1/2 inch pieces)
    Database: Standard Release (Common)(Source)
  186. Stirfried Soybean Sprouts
    0.4mg (2% DV) in 100 grams
    Database: Standard Release (Common)(Source)
  187. Cooked Yellow Sweet Corn
    0.4mg (2% DV) in 1 ear small (5-1/2 inch to 6-1/2 inch long)
    Database: Standard Release (Common)(Source)
  188. Sweet Onions
    0.4mg (2% DV) in 1 nlea serving
    Database: Standard Release (Common)(Source)
  189. White Button Mushrooms
    0.4mg (2% DV) in 1 cup, pieces or slices
    Database: Standard Release (Common)(Source)
  190. Cooked Okra
    0.4mg (2% DV) in 1 cup slices
    Database: Standard Release (Common)(Source)
  191. Radishes
    0.4mg (2% DV) in 1 cup slices
    Database: Standard Release (Common)(Source)
  192. Sweet White Corn
    0.4mg (2% DV) in 1 ear, small (5-1/2 inch to 6-1/2 inch long)
    Database: Standard Release (Common)(Source)
  193. White Icicle Radishes (Daikon)
    0.4mg (2% DV) in 1/2 cup slices
    Database: Standard Release (Common)(Source)
  194. Cooked Cauliflower
    0.4mg (2% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  195. Raw White Button Mushrooms (Exposed To Sunlight Or Uv)
    0.4mg (2% DV) in 1 cup pieces or slices
    Database: Standard Release (Common)(Source)
  196. Cooked Chayote
    0.4mg (2% DV) in 1 cup (1 inch pieces)
    Database: Standard Release (Common)(Source)
  197. Boiled Potatoes
    0.4mg (2% DV) in 1 potato (2-1/2 inch dia, sphere)
    Database: Standard Release (Common)(Source)
  198. Bitter Melon
    0.4mg (2% DV) in 1 cup (1/2 inch pieces)
    Database: Standard Release (Common)(Source)
  199. Tomatoes
    0.4mg (2% DV) in 1 cup cherry tomatoes
    Database: Standard Release (Common)(Source)
  200. Endive
    0.4mg (2% DV) in 1 cup
    Database: Standard Release (Common)(Source)