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200 Vegetables Highest in Magnesium

Ranked by a Common Serving Size
420mg Magnesium = 100% DV
  1. Cooked Spinach
    156.6mg (37% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  2. Cooked Swiss Chard
    150.5mg (36% DV) in 1 cup, chopped
    Database: Standard Release (Common)(Source)
  3. Cooked Lima Beans
    125.8mg (30% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  4. Succotash
    101.8mg (24% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  5. Cooked Beet Greens
    97.9mg (23% DV) in 1 cup (1 inch pieces)
    Database: Standard Release (Common)(Source)
  6. Stirfried Soybean Sprouts
    96mg (23% DV) in 100 grams
    Database: Standard Release (Common)(Source)
  7. Baked Acorn Squash
    88.2mg (21% DV) in 1 cup, cubes
    Database: Standard Release (Common)(Source)
  8. Canned Lima Beans
    84.3mg (20% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  9. Cooked Purslane
    77.1mg (18% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  10. Artichokes (Globe Or French)
    76.8mg (18% DV) in 1 artichoke, medium
    Database: Standard Release (Common)(Source)
  11. Cooked Nopales
    70mg (17% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  12. Cooked Tahitian Taro
    69.9mg (17% DV) in 1 cup slices
    Database: Standard Release (Common)(Source)
  13. Pea Sprouts
    67.2mg (16% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  14. Vinespinach
    65mg (15% DV) in 100 grams
    Database: Standard Release (Common)(Source)
  15. Cooked Acorn Squash
    63.7mg (15% DV) in 1 cup, mashed
    Database: Standard Release (Common)(Source)
  16. Cooked Green Peas (Salted)
    62.4mg (15% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  17. Cooked Green Peas
    62.4mg (15% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  18. Mashed Sweet Potatoes
    61.2mg (15% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  19. Cooked Butternut Squash
    59.5mg (14% DV) in 1 cup, cubes
    Database: Standard Release (Common)(Source)
  20. Boiled Sweet Potatoes
    59mg (14% DV) in 1 cup, mashed
    Database: Standard Release (Common)(Source)
  21. Tahitian Taro
    58.8mg (14% DV) in 1 cup slices
    Database: Standard Release (Common)(Source)
  22. Cooked Okra
    57.6mg (14% DV) in 1 cup slices
    Database: Standard Release (Common)(Source)
  23. Cooked New Zealand Spinach
    57.6mg (14% DV) in 1 cup, chopped
    Database: Standard Release (Common)(Source)
  24. Canned Tomato Puree
    57.5mg (14% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  25. Okra
    57mg (14% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  26. Canned Pumpkin
    56.4mg (13% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  27. Cooked Soybean Sprouts
    56.4mg (13% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  28. Palm Hearts (Canned)
    55.5mg (13% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  29. Jute Potherb (Molokhiya) (Cooked)
    53.9mg (13% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  30. Yellow Sweet Corn
    53.7mg (13% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  31. Cooked Artichokes (Globe Or French)
    52.1mg (12% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  32. Soybean Sprouts
    50.4mg (12% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  33. Cooked Burdock Root
    48.8mg (12% DV) in 1 cup (1 inch pieces)
    Database: Standard Release (Common)(Source)
  34. Baked Potatoes (With Skin)
    48.4mg (12% DV) in 1 potato medium
    Database: Standard Release (Common)(Source)
  35. Baked Red Potatoes
    48.4mg (12% DV) in 1 potato medium (2-1/4 inch to 3-1/4 inch dia.)
    Database: Standard Release (Common)(Source)
  36. Peas
    47.9mg (11% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  37. Butternut Squash
    47.6mg (11% DV) in 1 cup, cubes
    Database: Standard Release (Common)(Source)
  38. Cooked Scallop Squash
    45.6mg (11% DV) in 1 cup, mashed
    Database: Standard Release (Common)(Source)
  39. Cooked Hubbard Squash
    45.1mg (11% DV) in 1 cup, cubes
    Database: Standard Release (Common)(Source)
  40. Acorn Squash
    44.8mg (11% DV) in 1 cup, cubes
    Database: Standard Release (Common)(Source)
  41. Cooked Podded Peas
    44.8mg (11% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  42. Nopales
    44.7mg (11% DV) in 1 cup, sliced
    Database: Standard Release (Common)(Source)
  43. Cassava
    43.3mg (10% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  44. Cooked Summer Squash
    43.2mg (10% DV) in 1 cup, sliced
    Database: Standard Release (Common)(Source)
  45. Cooked Snow Peas
    41.6mg (10% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  46. Citronella (Lemon Grass)
    40.2mg (10% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  47. Cooked Collards
    39.9mg (10% DV) in 1 cup, chopped
    Database: Standard Release (Common)(Source)
  48. Swamp Cabbage
    39.8mg (9% DV) in 1 cup, chopped
    Database: Standard Release (Common)(Source)
  49. Cooked Taro
    39.6mg (9% DV) in 1 cup, sliced
    Database: Standard Release (Common)(Source)
  50. Cooked Beets
    39.1mg (9% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  51. Baked Potato (No Skin)
    39mg (9% DV) in 1 potato (2-1/3 inch x 4-3/4 inch)
    Database: Standard Release (Common)(Source)
  52. Parsnips
    38.6mg (9% DV) in 1 cup slices
    Database: Standard Release (Common)(Source)
  53. Kidney Bean Sprouts
    38.6mg (9% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  54. Cooked Okra (Previously Frozen)
    36.8mg (9% DV) in 1/2 cup slices
    Database: Standard Release (Common)(Source)
  55. Cooked Garden Cress
    35.1mg (8% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  56. Cooked Lentil Sprouts
    35mg (8% DV) in 100 grams
    Database: Standard Release (Common)(Source)
  57. Cooked Savoy Cabbage
    34.8mg (8% DV) in 1 cup, shredded
    Database: Standard Release (Common)(Source)
  58. Taro
    34.3mg (8% DV) in 1 cup, sliced
    Database: Standard Release (Common)(Source)
  59. Cooked Zucchini
    34.2mg (8% DV) in 1 cup, sliced
    Database: Standard Release (Common)(Source)
  60. Pickled Beets
    34.1mg (8% DV) in 1 cup slices
    Database: Standard Release (Common)(Source)
  61. Fiddlehead Ferns
    34mg (8% DV) in 100 grams
    Database: Standard Release (Common)(Source)
  62. Cooked Pumpkin Flowers
    33.5mg (8% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  63. Sweet Potatoes
    33.3mg (8% DV) in 1 cup, cubes
    Database: Standard Release (Common)(Source)
  64. Broccoli (Cooked)
    32.8mg (8% DV) in 1 cup chopped
    Database: Standard Release (Common)(Source)
  65. Sun-Dried Hot Chile Peppers
    32.6mg (8% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  66. Cooked Kale
    32.5mg (8% DV) in 1 cup, chopped
    Database: Standard Release (Common)(Source)
  67. Yautia
    32.4mg (8% DV) in 1 cup, sliced
    Database: Standard Release (Common)(Source)
  68. Cooked Turnip Greens
    31.7mg (8% DV) in 1 cup, chopped
    Database: Standard Release (Common)(Source)
  69. Cooked Kohlrabi
    31.4mg (7% DV) in 1 cup slices
    Database: Standard Release (Common)(Source)
  70. Cooked Yellow Snap Beans
    31.3mg (7% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  71. Beets (Raw)
    31.3mg (7% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  72. Celeriac
    31.2mg (7% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  73. Brussels Sprouts (Cooked)
    31.2mg (7% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  74. Baked Sweet Potatoes
    30.8mg (7% DV) in 1 medium (2 inch dia, 5 inch long, raw)
    Database: Standard Release (Common)(Source)
  75. Arrowroot
    30mg (7% DV) in 1 cup, sliced
    Database: Standard Release (Common)(Source)
  76. Parsley
    30mg (7% DV) in 1 cup chopped
    Database: Standard Release (Common)(Source)
  77. Scallop Squash
    29.9mg (7% DV) in 1 cup slices
    Database: Standard Release (Common)(Source)
  78. Boiled Potatoes
    29.9mg (7% DV) in 1 potato (2-1/2 inch dia, sphere)
    Database: Standard Release (Common)(Source)
  79. Cooked Swamp Cabbage
    29.4mg (7% DV) in 1 cup, chopped
    Database: Standard Release (Common)(Source)
  80. Swiss Chard
    29.2mg (7% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  81. Purslane
    29.2mg (7% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  82. Cooked Crookneck Summer Squash
    28.8mg (7% DV) in 1 cup, sliced
    Database: Standard Release (Common)(Source)
  83. Lentil Sprouts
    28.5mg (7% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  84. Rutabagas (Neeps Swedes)
    28mg (7% DV) in 1 cup, cubes
    Database: Standard Release (Common)(Source)
  85. Canned Tomato Paste
    27.7mg (7% DV) in 1/4 cup
    Database: Standard Release (Common)(Source)
  86. Cooked Sweet White Corn
    27.6mg (7% DV) in 1 ear, small (5-1/2 inch to 6-1/2 inch long)
    Database: Standard Release (Common)(Source)
  87. Sweet White Corn
    27mg (6% DV) in 1 ear, small (5-1/2 inch to 6-1/2 inch long)
    Database: Standard Release (Common)(Source)
  88. Pumpkin Leaves (Cooked)
    27mg (6% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  89. Cooked Winter Squash
    26.7mg (6% DV) in 1 cup, cubes
    Database: Standard Release (Common)(Source)
  90. Beet Greens (Raw)
    26.6mg (6% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  91. Kohlrabi
    25.7mg (6% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  92. Cooked Green Beans (Previously Frozen)
    25.7mg (6% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  93. Cooked Red Cabbage
    25.5mg (6% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  94. Crookneck Summer Squash
    25.4mg (6% DV) in 1 cup sliced
    Database: Standard Release (Common)(Source)
  95. Cooked Dandelion Greens
    25.2mg (6% DV) in 1 cup, chopped
    Database: Standard Release (Common)(Source)
  96. Asparagus (Cooked)
    25.2mg (6% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  97. Yellow Snap Beans
    25mg (6% DV) in 1 cup 1/2 inch pieces
    Database: Standard Release (Common)(Source)
  98. Green Snap Beans (Raw)
    25mg (6% DV) in 1 cup 1/2 inch pieces
    Database: Standard Release (Common)(Source)
  99. Leeks
    24.9mg (6% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  100. Jews Ear
    24.8mg (6% DV) in 1 cup slices
    Database: Standard Release (Common)(Source)
  101. Cooked Yam
    24.5mg (6% DV) in 1 cup, cubes
    Database: Standard Release (Common)(Source)
  102. Canned Asparagus
    24.2mg (6% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  103. Spinach
    23.7mg (6% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  104. Canned Mushrooms
    23.4mg (6% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  105. Cooked Yellow Sweet Corn
    23.1mg (6% DV) in 1 ear small (5-1/2 inch to 6-1/2 inch long)
    Database: Standard Release (Common)(Source)
  106. Cooked Onions
    23.1mg (6% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  107. Serrano Peppers
    23.1mg (6% DV) in 1 cup, chopped
    Database: Standard Release (Common)(Source)
  108. Cooked Broccoli Raab
    23mg (5% DV) in 1 nlea serving
    Database: Standard Release (Common)(Source)
  109. Cooked Parsnips
    22.6mg (5% DV) in 1/2 cup slices
    Database: Standard Release (Common)(Source)
  110. Cooked Green Snap Beans
    22.5mg (5% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  111. Cooked Cabbage
    22.5mg (5% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  112. Zucchini
    22.3mg (5% DV) in 1 cup, chopped
    Database: Standard Release (Common)(Source)
  113. Sweet Yellow Peppers
    22.3mg (5% DV) in 1 pepper, large (3-3/4 inch long, 3 inch dia)
    Database: Standard Release (Common)(Source)
  114. Cooked Pumpkin
    22.1mg (5% DV) in 1 cup, mashed
    Database: Standard Release (Common)(Source)
  115. Hubbard Squash
    22mg (5% DV) in 1 cup, cubes
    Database: Standard Release (Common)(Source)
  116. Mung Bean Sprouts
    21.8mg (5% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  117. New Zealand Spinach
    21.8mg (5% DV) in 1 cup, chopped
    Database: Standard Release (Common)(Source)
  118. Cooked Tomatoes
    21.6mg (5% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  119. Banana Peppers
    21.1mg (5% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  120. Cooked Malabar Spinach
    21.1mg (5% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  121. Kimchi
    21mg (5% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  122. Dried Fungi Cloud Ears
    20.8mg (5% DV) in 5 pieces
    Database: Standard Release (Common)(Source)
  123. Cooked Shiitake Mushrooms
    20.3mg (5% DV) in 1 cup pieces
    Database: Standard Release (Common)(Source)
  124. Brussels Sprouts (Raw)
    20.2mg (5% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  125. Dandelion Greens
    19.8mg (5% DV) in 1 cup, chopped
    Database: Standard Release (Common)(Source)
  126. Bitter Melon (Cooked)
    19.8mg (5% DV) in 1 cup (1/2 inch pieces)
    Database: Standard Release (Common)(Source)
  127. Savoy Cabbage
    19.6mg (5% DV) in 1 cup, shredded
    Database: Standard Release (Common)(Source)
  128. Cooked Escarole
    19.5mg (5% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  129. Cooked Chayote
    19.2mg (5% DV) in 1 cup (1 inch pieces)
    Database: Standard Release (Common)(Source)
  130. Dried Ancho Peppers
    19.2mg (5% DV) in 1 pepper
    Database: Standard Release (Common)(Source)
  131. Summer Squash
    19.2mg (5% DV) in 1 cup, sliced
    Database: Standard Release (Common)(Source)
  132. Broccoli
    19.1mg (5% DV) in 1 cup chopped
    Database: Standard Release (Common)(Source)
  133. Spirulina
    19mg (5% DV) in 100 grams
    Database: Standard Release (Common)(Source)
  134. Chinese Broccoli
    19mg (5% DV) in 100 grams
    Database: Standard Release (Common)(Source)
  135. Garden Cress
    19mg (5% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  136. Asparagus
    18.8mg (4% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  137. Cooked White Button Mushrooms
    18.7mg (4% DV) in 1 cup pieces
    Database: Standard Release (Common)(Source)
  138. Pak-Choi (Bok Choy) (Cooked)
    18.7mg (4% DV) in 1 cup, shredded
    Database: Standard Release (Common)(Source)
  139. Oriental Radishes
    18.6mg (4% DV) in 1 cup slices
    Database: Standard Release (Common)(Source)
  140. Cooked Celeriac
    18.6mg (4% DV) in 1 cup pieces
    Database: Standard Release (Common)(Source)
  141. Lotus Root
    18.6mg (4% DV) in 10 slices (2-1/2 inch dia)
    Database: Standard Release (Common)(Source)
  142. Sauerkraut
    18.5mg (4% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  143. Cooked Mustard Greens
    18.2mg (4% DV) in 1 cup, chopped
    Database: Standard Release (Common)(Source)
  144. Cooked Celery
    18mg (4% DV) in 1 cup, diced
    Database: Standard Release (Common)(Source)
  145. Cooked Chrysanthemum
    18mg (4% DV) in 1 cup (1 inch pieces)
    Database: Standard Release (Common)(Source)
  146. Mustard Greens
    17.9mg (4% DV) in 1 cup, chopped
    Database: Standard Release (Common)(Source)
  147. Cooked Leeks
    17.4mg (4% DV) in 1 leek
    Database: Standard Release (Common)(Source)
  148. Turnip Greens
    17.1mg (4% DV) in 1 cup, chopped
    Database: Standard Release (Common)(Source)
  149. Cooked Spaghetti Squash
    17.1mg (4% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  150. Cooked Green Cauliflower
    17.1mg (4% DV) in 1/5 head
    Database: Standard Release (Common)(Source)
  151. Cooked Rutabagas (Neeps Swedes)
    17mg (4% DV) in 1 cup, cubes
    Database: Standard Release (Common)(Source)
  152. Radish Sprouts
    16.7mg (4% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  153. Yellow Tomatoes
    16.7mg (4% DV) in 1 cup, chopped
    Database: Standard Release (Common)(Source)
  154. Mustard Spinach
    16.5mg (4% DV) in 1 cup, chopped
    Database: Standard Release (Common)(Source)
  155. Tomatoes
    16.4mg (4% DV) in 1 cup cherry tomatoes
    Database: Standard Release (Common)(Source)
  156. Chrysanthemum Leaves
    16.3mg (4% DV) in 1 cup, chopped
    Database: Standard Release (Common)(Source)
  157. Winter Squash
    16.2mg (4% DV) in 1 cup, cubes
    Database: Standard Release (Common)(Source)
  158. Cauliflower
    16.1mg (4% DV) in 1 cup chopped (1/2 inch pieces)
    Database: Standard Release (Common)(Source)
  159. Onions
    16mg (4% DV) in 1 cup, chopped
    Database: Standard Release (Common)(Source)
  160. Cooked Chinese Broccoli
    15.8mg (4% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  161. Bitter Melon
    15.8mg (4% DV) in 1 cup (1/2 inch pieces)
    Database: Standard Release (Common)(Source)
  162. Portobellos (Exposed To Sunlight Or Uv)
    15.7mg (4% DV) in 1 cup sliced
    Database: Standard Release (Common)(Source)
  163. Cooked Carrots
    15.6mg (4% DV) in 1 cup slices
    Database: Standard Release (Common)(Source)
  164. Oyster Mushrooms
    15.5mg (4% DV) in 1 cup sliced
    Database: Standard Release (Common)(Source)
  165. Stewed Tomatoes
    15.2mg (4% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  166. Snow Peas
    15.1mg (4% DV) in 1 cup, whole
    Database: Standard Release (Common)(Source)
  167. Green Bell Peppers
    14.9mg (4% DV) in 1 cup, chopped
    Database: Standard Release (Common)(Source)
  168. Pumpkin Leaves
    14.8mg (4% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  169. Fennel
    14.8mg (4% DV) in 1 cup, sliced
    Database: Standard Release (Common)(Source)
  170. Cooked Hawaiin Mountain Yam
    14.5mg (3% DV) in 1 cup, cubes
    Database: Standard Release (Common)(Source)
  171. Irishmoss Seaweed
    14.4mg (3% DV) in 2 tbsp (1/8 cup)
    Database: Standard Release (Common)(Source)
  172. Sweet Red Bell Peppers
    14.3mg (3% DV) in 1 medium (approx 2-3/4 inch long, 2-1/2 dia.)
    Database: Standard Release (Common)(Source)
  173. Turnips
    14.3mg (3% DV) in 1 cup, cubes
    Database: Standard Release (Common)(Source)
  174. Red Cabbage
    14.2mg (3% DV) in 1 cup, chopped
    Database: Standard Release (Common)(Source)
  175. Cooked Turnips
    14mg (3% DV) in 1 cup, cubes
    Database: Standard Release (Common)(Source)
  176. Dried Spirulina Seaweed
    13.7mg (3% DV) in 1 tablespoon
    Database: Standard Release (Common)(Source)
  177. Boiled Red Bell Peppers
    13.5mg (3% DV) in 1 cup, strips
    Database: Standard Release (Common)(Source)
  178. Cooked Green Bell Peppers
    13.5mg (3% DV) in 1 cup, chopped or strips
    Database: Standard Release (Common)(Source)
  179. Cucumber
    13.5mg (3% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  180. Sweet Onions
    13.3mg (3% DV) in 1 nlea serving
    Database: Standard Release (Common)(Source)
  181. Bok Choy
    13.3mg (3% DV) in 1 cup, shredded
    Database: Standard Release (Common)(Source)
  182. Cooked Oriental Radishes
    13.2mg (3% DV) in 1 cup, sliced
    Database: Standard Release (Common)(Source)
  183. Chicory Roots
    13.2mg (3% DV) in 1 root
    Database: Standard Release (Common)(Source)
  184. Cooked Lotus Root
    13.2mg (3% DV) in 1/2 cup
    Database: Standard Release (Common)(Source)
  185. Green Cauliflower
    12.8mg (3% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  186. Red Bell Peppers (Cooked)
    12.7mg (3% DV) in 1 cup chopped
    Database: Standard Release (Common)(Source)
  187. Canned Straw Mushrooms
    12.7mg (3% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  188. Cooked Mustard Spinach
    12.6mg (3% DV) in 1 cup, chopped
    Database: Standard Release (Common)(Source)
  189. Morel Mushrooms
    12.5mg (3% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  190. Green Tomatoes
    12.3mg (3% DV) in 1 medium
    Database: Standard Release (Common)(Source)
  191. Kelp Seaweed
    12.1mg (3% DV) in 2 tbsp (1/8 cup)
    Database: Standard Release (Common)(Source)
  192. Spaghetti Squash
    12.1mg (3% DV) in 1 cup, cubes
    Database: Standard Release (Common)(Source)
  193. White Button Mushrooms (Stir-Fried)
    11.9mg (3% DV) in 1 cup sliced
    Database: Standard Release (Common)(Source)
  194. Radishes
    11.6mg (3% DV) in 1 cup slices
    Database: Standard Release (Common)(Source)
  195. Eggplant
    11.5mg (3% DV) in 1 cup, cubes
    Database: Standard Release (Common)(Source)
  196. Hot Green Chili Peppers
    11.3mg (3% DV) in 1 pepper
    Database: Standard Release (Common)(Source)
  197. Canned Mung Bean Sprouts
    11.3mg (3% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  198. Cooked Cauliflower
    11.2mg (3% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  199. Cooked Eggplant
    10.9mg (3% DV) in 1 cup (1 inch cubes)
    Database: Standard Release (Common)(Source)
  200. Wakame
    10.7mg (3% DV) in 2 tbsp (1/8 cup)
    Database: Standard Release (Common)(Source)