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200 Vegetables Highest in Manganese

Ranked by a Common Serving Size
2.3mg Manganese = 100% DV
  1. Citronella (Lemon Grass)
    3.5mg (152% DV) in 1 Cup
    Database: Standard Release (Common)(Source)
  2. Mashed Sweet Potatoes
    2.5mg (110% DV) in 1 Cup
    Database: Standard Release (Common)(Source)
  3. Cooked Lima Beans
    2.1mg (93% DV) in 1 Cup
    Database: Standard Release (Common)(Source)
  4. Palm Hearts (Canned)
    2mg (88% DV) in 1 Cup
    Database: Standard Release (Common)(Source)
  5. Canned Lima Beans
    1.7mg (75% DV) in 1 Cup
    Database: Standard Release (Common)(Source)
  6. Cooked Spinach
    1.7mg (73% DV) in 1 Cup
    Database: Standard Release (Common)(Source)
  7. Succotash
    1.5mg (64% DV) in 1 Cup
    Database: Standard Release (Common)(Source)
  8. Stirfried Soybean Sprouts
    1.1mg (49% DV) in 100 grams
    Database: Standard Release (Common)(Source)
  9. Cooked Collards
    1mg (42% DV) in 1 Cup, Chopped
    Database: Standard Release (Common)(Source)
  10. Cooked New Zealand Spinach
    0.9mg (41% DV) in 1 Cup, Chopped
    Database: Standard Release (Common)(Source)
  11. Boiled Sweet Potatoes
    0.9mg (38% DV) in 1 Cup, Mashed
    Database: Standard Release (Common)(Source)
  12. Cooked Green Peas (Salted)
    0.8mg (37% DV) in 1 Cup
    Database: Standard Release (Common)(Source)
  13. Cooked Green Peas
    0.8mg (37% DV) in 1 Cup
    Database: Standard Release (Common)(Source)
  14. Cassava
    0.8mg (34% DV) in 1 Cup
    Database: Standard Release (Common)(Source)
  15. Okra
    0.8mg (34% DV) in 1 Cup
    Database: Standard Release (Common)(Source)
  16. Cooked Okra (Previously Frozen)
    0.8mg (34% DV) in 1/2 Cup Slices
    Database: Standard Release (Common)(Source)
  17. Parsnips
    0.7mg (32% DV) in 1 Cup Slices
    Database: Standard Release (Common)(Source)
  18. Cooked Beet Greens
    0.7mg (32% DV) in 1 Cup (1 Inch Pieces)
    Database: Standard Release (Common)(Source)
  19. Vinespinach
    0.7mg (32% DV) in 100 grams
    Database: Standard Release (Common)(Source)
  20. Cooked Kale
    0.7mg (31% DV) in 1 Cup, Chopped
    Database: Standard Release (Common)(Source)
  21. Cooked Soybean Sprouts
    0.7mg (29% DV) in 1 Cup
    Database: Standard Release (Common)(Source)
  22. Mustard Spinach
    0.6mg (27% DV) in 1 Cup, Chopped
    Database: Standard Release (Common)(Source)
  23. Cooked Nopales
    0.6mg (26% DV) in 1 Cup
    Database: Standard Release (Common)(Source)
  24. Peas
    0.6mg (26% DV) in 1 Cup
    Database: Standard Release (Common)(Source)
  25. Cooked Taro
    0.6mg (26% DV) in 1 Cup, Sliced
    Database: Standard Release (Common)(Source)
  26. Cooked Swiss Chard
    0.6mg (25% DV) in 1 Cup, Chopped
    Database: Standard Release (Common)(Source)
  27. Cooked Escarole
    0.6mg (25% DV) in 1 Cup
    Database: Standard Release (Common)(Source)
  28. Cooked Sweet Potatoes
    0.6mg (25% DV) in 1 Medium (2 Inch Dia, 5 Inch Long, Raw)
    Database: Standard Release (Common)(Source)
  29. Cooked Beets
    0.6mg (24% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  30. Pea Sprouts
    0.5mg (23% DV) in 1 Cup
    Database: Standard Release (Common)(Source)
  31. Fiddlehead Ferns
    0.5mg (22% DV) in 100 grams
    Database: Standard Release (Common)(Source)
  32. Cooked Yam
    0.5mg (22% DV) in 1 Cup, Cubes
    Database: Standard Release (Common)(Source)
  33. Cooked Garden Cress
    0.5mg (22% DV) in 1 Cup
    Database: Standard Release (Common)(Source)
  34. Cooked Lentil Sprouts
    0.5mg (22% DV) in 100 grams
    Database: Standard Release (Common)(Source)
  35. Pickled Beets
    0.5mg (22% DV) in 1 Cup Slices
    Database: Standard Release (Common)(Source)
  36. Baked Acorn Squash
    0.5mg (22% DV) in 1 Cup, Cubes
    Database: Standard Release (Common)(Source)
  37. Soybean Sprouts
    0.5mg (21% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  38. Dried Fungi Cloud Ears
    0.5mg (21% DV) in 5 pieces
    Database: Standard Release (Common)(Source)
  39. Cooked Mustard Spinach
    0.5mg (21% DV) in 1 Cup, Chopped
    Database: Standard Release (Common)(Source)
  40. Cooked Turnip Greens
    0.5mg (21% DV) in 1 Cup, Chopped
    Database: Standard Release (Common)(Source)
  41. Chrysanthemum Leaves
    0.5mg (21% DV) in 1 Cup, Chopped
    Database: Standard Release (Common)(Source)
  42. Cooked Okra
    0.5mg (20% DV) in 1 cup slices
    Database: Standard Release (Common)(Source)
  43. Cooked Artichokes (Globe Or French)
    0.5mg (20% DV) in 1 Cup
    Database: Standard Release (Common)(Source)
  44. Cooked Podded Peas
    0.4mg (19% DV) in 1 Cup
    Database: Standard Release (Common)(Source)
  45. Beets (Raw)
    0.4mg (19% DV) in 1 Cup
    Database: Standard Release (Common)(Source)
  46. Leeks
    0.4mg (19% DV) in 1 Cup
    Database: Standard Release (Common)(Source)
  47. Canned Tomato Puree
    0.4mg (18% DV) in 1 Cup
    Database: Standard Release (Common)(Source)
  48. Canned Asparagus
    0.4mg (18% DV) in 1 Cup
    Database: Standard Release (Common)(Source)
  49. Cooked Hawaiin Mountain Yam
    0.4mg (18% DV) in 1 Cup, Cubes
    Database: Standard Release (Common)(Source)
  50. Taro
    0.4mg (17% DV) in 1 Cup, Sliced
    Database: Standard Release (Common)(Source)
  51. Bamboo Shoots
    0.4mg (17% DV) in 1 Cup (1/2 Inch Slices)
    Database: Standard Release (Common)(Source)
  52. Nopales
    0.4mg (17% DV) in 1 Cup, Sliced
    Database: Standard Release (Common)(Source)
  53. Lentil Sprouts
    0.4mg (17% DV) in 1 Cup
    Database: Standard Release (Common)(Source)
  54. Cooked Green Beans (Previously Frozen)
    0.4mg (17% DV) in 1 Cup
    Database: Standard Release (Common)(Source)
  55. Morel Mushrooms
    0.4mg (17% DV) in 1 Cup
    Database: Standard Release (Common)(Source)
  56. Hash Browns
    0.4mg (17% DV) in 1 Cup
    Database: Standard Release (Common)(Source)
  57. Cooked Summer Squash
    0.4mg (17% DV) in 1 Cup, Sliced
    Database: Standard Release (Common)(Source)
  58. Cooked Winter Squash
    0.4mg (17% DV) in 1 Cup, Cubes
    Database: Standard Release (Common)(Source)
  59. Baked Potatoes (With Skin)
    0.4mg (16% DV) in 1 Potato Medium
    Database: Standard Release (Common)(Source)
  60. Cooked Yellow Snap Beans
    0.4mg (16% DV) in 1 Cup
    Database: Standard Release (Common)(Source)
  61. Canned Pumpkin
    0.4mg (16% DV) in 1 Cup
    Database: Standard Release (Common)(Source)
  62. New Zealand Spinach
    0.4mg (16% DV) in 1 Cup, Chopped
    Database: Standard Release (Common)(Source)
  63. Cooked Acorn Squash
    0.4mg (16% DV) in 1 Cup, Mashed
    Database: Standard Release (Common)(Source)
  64. Cooked Green Snap Beans
    0.4mg (15% DV) in 1 Cup
    Database: Standard Release (Common)(Source)
  65. Cooked Chrysanthemum
    0.4mg (15% DV) in 1 Cup (1 Inch Pieces)
    Database: Standard Release (Common)(Source)
  66. Brussels Sprouts (Cooked)
    0.4mg (15% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  67. Cooked Butternut Squash
    0.4mg (15% DV) in 1 Cup, Cubes
    Database: Standard Release (Common)(Source)
  68. Cooked Hubbard Squash
    0.3mg (15% DV) in 1 Cup, Cubes
    Database: Standard Release (Common)(Source)
  69. Sweet Potatoes
    0.3mg (15% DV) in 1 Cup, Cubes
    Database: Standard Release (Common)(Source)
  70. Cooked Burdock Root
    0.3mg (15% DV) in 1 Cup (1 Inch Pieces)
    Database: Standard Release (Common)(Source)
  71. Kidney Bean Sprouts
    0.3mg (15% DV) in 1 Cup
    Database: Standard Release (Common)(Source)
  72. Cooked Red Cabbage
    0.3mg (15% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  73. Artichokes (Globe Or French)
    0.3mg (14% DV) in 1 Artichoke, Medium
    Database: Standard Release (Common)(Source)
  74. Cooked Broccoli Raab
    0.3mg (14% DV) in 1 Nlea Serving
    Database: Standard Release (Common)(Source)
  75. Cooked Onions
    0.3mg (14% DV) in 1 Cup
    Database: Standard Release (Common)(Source)
  76. Cooked Zucchini
    0.3mg (14% DV) in 1 Cup, Sliced
    Database: Standard Release (Common)(Source)
  77. Cooked Cabbage
    0.3mg (13% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  78. Cooked Scallop Squash
    0.3mg (13% DV) in 1 Cup, Mashed
    Database: Standard Release (Common)(Source)
  79. Cooked Leeks
    0.3mg (13% DV) in 1 Leek
    Database: Standard Release (Common)(Source)
  80. Sun-Dried Hot Chile Peppers
    0.3mg (13% DV) in 1 Cup
    Database: Standard Release (Common)(Source)
  81. Broccoli (Cooked)
    0.3mg (13% DV) in 1 Cup Chopped
    Database: Standard Release (Common)(Source)
  82. Baked Red Potatoes
    0.3mg (13% DV) in 1 Potato Medium (2-1/4 Inch To 3-1/4 Inch Dia.)
    Database: Standard Release (Common)(Source)
  83. Brussels Sprouts (Raw)
    0.3mg (13% DV) in 1 Cup
    Database: Standard Release (Common)(Source)
  84. Cooked Shiitake Mushrooms
    0.3mg (13% DV) in 1 Cup Pieces
    Database: Standard Release (Common)(Source)
  85. Cooked Crookneck Summer Squash
    0.3mg (12% DV) in 1 Cup, Sliced
    Database: Standard Release (Common)(Source)
  86. Butternut Squash
    0.3mg (12% DV) in 1 Cup, Cubes
    Database: Standard Release (Common)(Source)
  87. Asparagus (Cooked)
    0.3mg (12% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  88. Garden Cress
    0.3mg (12% DV) in 1 Cup
    Database: Standard Release (Common)(Source)
  89. Cooked Chayote
    0.3mg (12% DV) in 1 Cup (1 Inch Pieces)
    Database: Standard Release (Common)(Source)
  90. Spinach
    0.3mg (12% DV) in 1 Cup
    Database: Standard Release (Common)(Source)
  91. Cooked Snow Peas
    0.3mg (12% DV) in 1 Cup
    Database: Standard Release (Common)(Source)
  92. Laver Seaweed
    0.3mg (11% DV) in 10 Sheets
    Database: Standard Release (Common)(Source)
  93. Turnip Greens
    0.3mg (11% DV) in 1 Cup, Chopped
    Database: Standard Release (Common)(Source)
  94. Pumpkin Leaves (Cooked)
    0.3mg (11% DV) in 1 Cup
    Database: Standard Release (Common)(Source)
  95. Cooked Tomatoes
    0.3mg (11% DV) in 1 Cup
    Database: Standard Release (Common)(Source)
  96. Yautia
    0.3mg (11% DV) in 1 Cup, Sliced
    Database: Standard Release (Common)(Source)
  97. Baked Potato (No Skin)
    0.3mg (11% DV) in 1 Potato (2-1/3 Inch X 4-3/4 Inch)
    Database: Standard Release (Common)(Source)
  98. Celeriac
    0.2mg (11% DV) in 1 Cup
    Database: Standard Release (Common)(Source)
  99. Pak-Choi (Bok Choy) (Cooked)
    0.2mg (11% DV) in 1 Cup, Shredded
    Database: Standard Release (Common)(Source)
  100. Cooked Dandelion Greens
    0.2mg (11% DV) in 1 Cup, Chopped
    Database: Standard Release (Common)(Source)
  101. Cooked Carrots
    0.2mg (11% DV) in 1 cup slices
    Database: Standard Release (Common)(Source)
  102. Collards
    0.2mg (10% DV) in 1 Cup, Chopped
    Database: Standard Release (Common)(Source)
  103. Chrysanthemum
    0.2mg (10% DV) in 1 Cup (1 Inch Pieces)
    Database: Standard Release (Common)(Source)
  104. Yellow Sweet Corn
    0.2mg (10% DV) in 1 Cup
    Database: Standard Release (Common)(Source)
  105. Cooked Kohlrabi
    0.2mg (10% DV) in 1 Cup Slices
    Database: Standard Release (Common)(Source)
  106. Acorn Squash
    0.2mg (10% DV) in 1 Cup, Cubes
    Database: Standard Release (Common)(Source)
  107. Cooked Chinese Broccoli
    0.2mg (10% DV) in 1 Cup
    Database: Standard Release (Common)(Source)
  108. Cooked Tahitian Taro
    0.2mg (10% DV) in 1 Cup Slices
    Database: Standard Release (Common)(Source)
  109. Cooked Parsnips
    0.2mg (10% DV) in 1/2 Cup Slices
    Database: Standard Release (Common)(Source)
  110. Cooked Napa Cabbage
    0.2mg (10% DV) in 1 Cup
    Database: Standard Release (Common)(Source)
  111. Cooked Savoy Cabbage
    0.2mg (10% DV) in 1 Cup, Shredded
    Database: Standard Release (Common)(Source)
  112. Zucchini
    0.2mg (10% DV) in 1 Cup, Chopped
    Database: Standard Release (Common)(Source)
  113. Cooked Pumpkin
    0.2mg (9% DV) in 1 Cup, Mashed
    Database: Standard Release (Common)(Source)
  114. Crookneck Summer Squash
    0.2mg (9% DV) in 1 Cup Sliced
    Database: Standard Release (Common)(Source)
  115. Sweet Yellow Peppers
    0.2mg (9% DV) in 1 Pepper, Large (3-3/4 Inch Long, 3 Inch Dia)
    Database: Standard Release (Common)(Source)
  116. Cooked Green Cauliflower
    0.2mg (9% DV) in 1/5 Head
    Database: Standard Release (Common)(Source)
  117. Dried Ancho Peppers
    0.2mg (9% DV) in 1 Pepper
    Database: Standard Release (Common)(Source)
  118. Green Snap Beans (Raw)
    0.2mg (9% DV) in 1 Cup 1/2 Inch Pieces
    Database: Standard Release (Common)(Source)
  119. Red Cabbage
    0.2mg (9% DV) in 1 Cup, Chopped
    Database: Standard Release (Common)(Source)
  120. Sauerkraut
    0.2mg (9% DV) in 1 Cup
    Database: Standard Release (Common)(Source)
  121. Yellow Snap Beans
    0.2mg (9% DV) in 1 Cup 1/2 Inch Pieces
    Database: Standard Release (Common)(Source)
  122. Asparagus
    0.2mg (9% DV) in 1 Cup
    Database: Standard Release (Common)(Source)
  123. Lotus Root
    0.2mg (9% DV) in 10 Slices (2-1/2 Inch Dia)
    Database: Standard Release (Common)(Source)
  124. Endive
    0.2mg (9% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  125. Arrowroot
    0.2mg (9% DV) in 1 Cup, Sliced
    Database: Standard Release (Common)(Source)
  126. Hubbard Squash
    0.2mg (9% DV) in 1 Cup, Cubes
    Database: Standard Release (Common)(Source)
  127. Bamboo Shoots (Canned)
    0.2mg (9% DV) in 1 Cup (1/8 Inch Slices)
    Database: Standard Release (Common)(Source)
  128. Onions
    0.2mg (9% DV) in 1 Cup, Chopped
    Database: Standard Release (Common)(Source)
  129. Scallop Squash
    0.2mg (9% DV) in 1 Cup Slices
    Database: Standard Release (Common)(Source)
  130. Canned Tomato Paste
    0.2mg (9% DV) in 1/4 Cup
    Database: Standard Release (Common)(Source)
  131. Summer Squash
    0.2mg (9% DV) in 1 Cup, Sliced
    Database: Standard Release (Common)(Source)
  132. Tahitian Taro
    0.2mg (9% DV) in 1 Cup Slices
    Database: Standard Release (Common)(Source)
  133. Serrano Peppers
    0.2mg (9% DV) in 1 Cup, Chopped
    Database: Standard Release (Common)(Source)
  134. Mung Bean Sprouts
    0.2mg (9% DV) in 1 Cup
    Database: Standard Release (Common)(Source)
  135. Stewed Tomatoes
    0.2mg (8% DV) in 1 Cup
    Database: Standard Release (Common)(Source)
  136. Broccoli
    0.2mg (8% DV) in 1 Cup Chopped
    Database: Standard Release (Common)(Source)
  137. Cooked Sweet White Corn
    0.2mg (8% DV) in 1 Ear, Small (5-1/2 Inch To 6-1/2 Inch Long)
    Database: Standard Release (Common)(Source)
  138. Eggplant
    0.2mg (8% DV) in 1 Cup, Cubes
    Database: Standard Release (Common)(Source)
  139. Winter Squash
    0.2mg (8% DV) in 1 Cup, Cubes
    Database: Standard Release (Common)(Source)
  140. Kohlrabi
    0.2mg (8% DV) in 1 Cup
    Database: Standard Release (Common)(Source)
  141. Dandelion Greens
    0.2mg (8% DV) in 1 Cup, Chopped
    Database: Standard Release (Common)(Source)
  142. Boiled Potatoes
    0.2mg (8% DV) in 1 Potato (2-1/2 Inch Dia, Sphere)
    Database: Standard Release (Common)(Source)
  143. Spirulina
    0.2mg (8% DV) in 100 grams
    Database: Standard Release (Common)(Source)
  144. Rutabagas (Neeps Swedes)
    0.2mg (8% DV) in 1 Cup, Cubes
    Database: Standard Release (Common)(Source)
  145. Green Bell Peppers
    0.2mg (8% DV) in 1 Cup, Chopped
    Database: Standard Release (Common)(Source)
  146. Cooked White Button Mushrooms
    0.2mg (8% DV) in 1 Cup Pieces
    Database: Standard Release (Common)(Source)
  147. Canned Straw Mushrooms
    0.2mg (8% DV) in 1 Cup
    Database: Standard Release (Common)(Source)
  148. Turnips
    0.2mg (8% DV) in 1 Cup, Cubes
    Database: Standard Release (Common)(Source)
  149. Tomatoes
    0.2mg (7% DV) in 1 Cup Cherry Tomatoes
    Database: Standard Release (Common)(Source)
  150. Cooked Spaghetti Squash
    0.2mg (7% DV) in 1 Cup
    Database: Standard Release (Common)(Source)
  151. Yellow Tomatoes
    0.2mg (7% DV) in 1 Cup, Chopped
    Database: Standard Release (Common)(Source)
  152. Onion Rings
    0.2mg (7% DV) in 1 Cup
    Database: Standard Release (Common)(Source)
  153. Fennel
    0.2mg (7% DV) in 1 Cup, Sliced
    Database: Standard Release (Common)(Source)
  154. Cauliflower
    0.2mg (7% DV) in 1 Cup Chopped (1/2 Inch Pieces)
    Database: Standard Release (Common)(Source)
  155. Cooked Rutabagas (Neeps Swedes)
    0.2mg (7% DV) in 1 Cup, Cubes
    Database: Standard Release (Common)(Source)
  156. Cooked Cauliflower
    0.2mg (7% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  157. Cooked Celery
    0.2mg (7% DV) in 1 Cup, Diced
    Database: Standard Release (Common)(Source)
  158. Green Cauliflower
    0.2mg (7% DV) in 1 Cup
    Database: Standard Release (Common)(Source)
  159. Broccoli Raab (Rapini)
    0.2mg (7% DV) in 1 Cup Chopped
    Database: Standard Release (Common)(Source)
  160. Cooked Red Bell Peppers
    0.2mg (7% DV) in 1 Cup, Strips
    Database: Standard Release (Common)(Source)
  161. Cooked Green Bell Peppers
    0.2mg (7% DV) in 1 Cup, Chopped Or Strips
    Database: Standard Release (Common)(Source)
  162. Chantarelle Mushrooms
    0.2mg (7% DV) in 1 Cup
    Database: Standard Release (Common)(Source)
  163. Snow Peas
    0.2mg (7% DV) in 1 Cup, Whole
    Database: Standard Release (Common)(Source)
  164. French Fries
    0.2mg (7% DV) in 10 Strip
    Database: Standard Release (Common)(Source)
  165. Cooked Celeriac
    0.1mg (6% DV) in 1 Cup Pieces
    Database: Standard Release (Common)(Source)
  166. Cooked Yellow Sweet Corn
    0.1mg (6% DV) in 1 Ear Small (5-1/2 Inch To 6-1/2 Inch Long)
    Database: Standard Release (Common)(Source)
  167. Beet Greens (Raw)
    0.1mg (6% DV) in 1 Cup
    Database: Standard Release (Common)(Source)
  168. Kale
    0.1mg (6% DV) in 1 Cup 1 Inch Pieces, Loosely Packed
    Database: Standard Release (Common)(Source)
  169. Cabbage
    0.1mg (6% DV) in 1 Cup, Chopped
    Database: Standard Release (Common)(Source)
  170. Cooked Swamp Cabbage
    0.1mg (6% DV) in 1 Cup, Chopped
    Database: Standard Release (Common)(Source)
  171. Chicory Roots
    0.1mg (6% DV) in 1 Root
    Database: Standard Release (Common)(Source)
  172. Wakame
    0.1mg (6% DV) in 2 Tbsp (1/8 Cup)
    Database: Standard Release (Common)(Source)
  173. Pumpkin Leaves
    0.1mg (6% DV) in 1 Cup
    Database: Standard Release (Common)(Source)
  174. Bamboo Shoots (Cooked)
    0.1mg (6% DV) in 1 Cup (1/2 Inch Slices)
    Database: Standard Release (Common)(Source)
  175. Canned Mushrooms
    0.1mg (6% DV) in 1 Cup
    Database: Standard Release (Common)(Source)
  176. Sweet Red Bell Peppers
    0.1mg (6% DV) in 1 Medium (Approx 2-3/4 Inch Long, 2-1/2 Dia.)
    Database: Standard Release (Common)(Source)
  177. Dried Spirulina Seaweed
    0.1mg (6% DV) in 1 Tablespoon
    Database: Standard Release (Common)(Source)
  178. Cooked Lotus Root
    0.1mg (6% DV) in 1/2 Cup
    Database: Standard Release (Common)(Source)
  179. Swiss Chard
    0.1mg (6% DV) in 1 Cup
    Database: Standard Release (Common)(Source)
  180. Purslane
    0.1mg (6% DV) in 1 Cup
    Database: Standard Release (Common)(Source)
  181. Baby Carrots
    0.1mg (6% DV) in 1 Nlea Serving
    Database: Standard Release (Common)(Source)
  182. Spaghetti Squash
    0.1mg (5% DV) in 1 Cup, Cubes
    Database: Standard Release (Common)(Source)
  183. Savoy Cabbage
    0.1mg (5% DV) in 1 Cup, Shredded
    Database: Standard Release (Common)(Source)
  184. Cremini Mushrooms
    0.1mg (5% DV) in 1 Cup Whole
    Database: Standard Release (Common)(Source)
  185. Raw Cremini Mushrooms (Exposed To Sunlight Or Uv)
    0.1mg (5% DV) in 1 Cup Whole
    Database: Standard Release (Common)(Source)
  186. Banana Peppers
    0.1mg (5% DV) in 1 Cup
    Database: Standard Release (Common)(Source)
  187. Chicory Greens
    0.1mg (5% DV) in 1 Cup, Chopped
    Database: Standard Release (Common)(Source)
  188. Green Tomatoes
    0.1mg (5% DV) in 1 Medium
    Database: Standard Release (Common)(Source)
  189. Red Bell Peppers (Cooked)
    0.1mg (5% DV) in 1 Cup Chopped
    Database: Standard Release (Common)(Source)
  190. Sweet White Corn
    0.1mg (5% DV) in 1 Ear, Small (5-1/2 Inch To 6-1/2 Inch Long)
    Database: Standard Release (Common)(Source)
  191. Cooked Eggplant
    0.1mg (5% DV) in 1 Cup (1 Inch Cubes)
    Database: Standard Release (Common)(Source)
  192. Cooked Malabar Spinach
    0.1mg (5% DV) in 1 Cup
    Database: Standard Release (Common)(Source)
  193. Sweet Onions
    0.1mg (5% DV) in 1 Nlea Serving
    Database: Standard Release (Common)(Source)
  194. Dried Pasilla Peppers
    0.1mg (5% DV) in 1 Pepper
    Database: Standard Release (Common)(Source)
  195. Cooked Turnips
    0.1mg (5% DV) in 1 Cup, Cubes
    Database: Standard Release (Common)(Source)
  196. Bok Choy
    0.1mg (5% DV) in 1 Cup, Shredded
    Database: Standard Release (Common)(Source)
  197. Bitter Melon (Cooked)
    0.1mg (5% DV) in 1 Cup (1/2 Inch Pieces)
    Database: Standard Release (Common)(Source)
  198. Jute Potherb (Molokhiya) (Cooked)
    0.1mg (5% DV) in 1 Cup
    Database: Standard Release (Common)(Source)
  199. Hot Green Chili Peppers
    0.1mg (5% DV) in 1 Pepper
    Database: Standard Release (Common)(Source)
  200. Carrots
    0.1mg (4% DV) in 1 Large (7-1/4 Inch To 8-/1/2 Inch Long)
    Database: Standard Release (Common)(Source)