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