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200 Vegetables Highest in Niacin (B3)

Ranked by a Common Serving Size
16mg Niacin (B3) = 100% DV
  1. Portobellos (Exposed To Sunlight Or Uv)
    7.6mg (47% DV) in 1 cup sliced
    Database: Standard Release (Common) (Source)
  2. Cooked White Button Mushrooms
    7mg (43% DV) in 1 cup pieces
    Database: Standard Release (Common) (Source)
  3. Kidney Bean Sprouts
    5.4mg (34% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  4. Fiddlehead Ferns
    5mg (31% DV) in 100 grams
    Database: Standard Release (Common) (Source)
  5. Maitake Mushrooms
    4.6mg (29% DV) in 1 cup diced
    Database: Standard Release (Common) (Source)
  6. White Button Mushrooms (Stir-Fried)
    4.3mg (27% DV) in 1 cup sliced
    Database: Standard Release (Common) (Source)
  7. Oyster Mushrooms
    4.3mg (27% DV) in 1 cup sliced
    Database: Standard Release (Common) (Source)
  8. Portobellos Mushrooms
    3.9mg (24% DV) in 1 cup diced
    Database: Standard Release (Common) (Source)
  9. Raw Portobellos (Exposed To Sunlight Or Uv)
    3.9mg (24% DV) in 1 cup diced
    Database: Standard Release (Common) (Source)
  10. Pea Sprouts
    3.7mg (23% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  11. Canned Tomato Puree
    3.7mg (23% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  12. Raw Cremini Mushrooms (Exposed To Sunlight Or Uv)
    3.3mg (21% DV) in 1 cup whole
    Database: Standard Release (Common) (Source)
  13. Cremini Mushrooms
    3.3mg (21% DV) in 1 cup whole
    Database: Standard Release (Common) (Source)
  14. Cooked Green Peas (Salted)
    3.2mg (20% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  15. Sun-Dried Hot Chile Peppers
    3.2mg (20% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  16. Cooked Green Peas
    3.2mg (20% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  17. Peas
    3mg (19% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  18. Baked Red Potatoes
    2.8mg (17% DV) in 1 potato medium (2-1/4 inch to 3-1/4 inch dia.)
    Database: Standard Release (Common) (Source)
  19. Yellow Sweet Corn
    2.6mg (16% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  20. Succotash
    2.5mg (16% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  21. White Button Mushrooms
    2.5mg (16% DV) in 1 cup, pieces or slices
    Database: Standard Release (Common) (Source)
  22. Canned Mushrooms
    2.5mg (16% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  23. Raw White Button Mushrooms (Exposed To Sunlight Or Uv)
    2.5mg (16% DV) in 1 cup pieces or slices
    Database: Standard Release (Common) (Source)
  24. Mashed Sweet Potatoes
    2.4mg (15% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  25. Baked Potatoes (With Skin)
    2.4mg (15% DV) in 1 potato medium
    Database: Standard Release (Common) (Source)
  26. Canned Asparagus
    2.3mg (14% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  27. Baked Potato (No Skin)
    2.2mg (14% DV) in 1 potato (2-1/3 inch x 4-3/4 inch)
    Database: Standard Release (Common) (Source)
  28. Chantarelle Mushrooms
    2.2mg (14% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  29. Cooked Shiitake Mushrooms
    2.2mg (14% DV) in 1 cup pieces
    Database: Standard Release (Common) (Source)
  30. Arrowroot
    2mg (13% DV) in 1 cup, sliced
    Database: Standard Release (Common) (Source)
  31. Cooked Butternut Squash
    2mg (12% DV) in 1 cup, cubes
    Database: Standard Release (Common) (Source)
  32. Asparagus (Cooked)
    2mg (12% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  33. Boiled Potatoes
    2mg (12% DV) in 1 potato (2-1/2 inch dia, sphere)
    Database: Standard Release (Common) (Source)
  34. Canned Tomato Paste
    2mg (13% DV) in 1/4 cup
    Database: Standard Release (Common) (Source)
  35. Cassava
    1.8mg (11% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  36. Boiled Sweet Potatoes
    1.8mg (11% DV) in 1 cup, mashed
    Database: Standard Release (Common) (Source)
  37. Baked Acorn Squash
    1.8mg (11% DV) in 1 cup, cubes
    Database: Standard Release (Common) (Source)
  38. Cooked Lima Beans
    1.8mg (11% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  39. Baked Sweet Potatoes
    1.7mg (11% DV) in 1 medium (2 inch dia, 5 inch long, raw)
    Database: Standard Release (Common) (Source)
  40. Butternut Squash
    1.7mg (11% DV) in 1 cup, cubes
    Database: Standard Release (Common) (Source)
  41. Cooked Broccoli Raab
    1.7mg (11% DV) in 1 nlea serving
    Database: Standard Release (Common) (Source)
  42. Kimchi
    1.7mg (10% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  43. Sweet Yellow Peppers
    1.7mg (10% DV) in 1 pepper, large (3-3/4 inch long, 3 inch dia)
    Database: Standard Release (Common) (Source)
  44. Yellow Tomatoes
    1.6mg (10% DV) in 1 cup, chopped
    Database: Standard Release (Common) (Source)
  45. Dried Fungi Cloud Ears
    1.6mg (10% DV) in 5 pieces
    Database: Standard Release (Common) (Source)
  46. Serrano Peppers
    1.6mg (10% DV) in 1 cup, chopped
    Database: Standard Release (Common) (Source)
  47. Cooked Yellow Sweet Corn
    1.5mg (9% DV) in 1 ear small (5-1/2 inch to 6-1/2 inch long)
    Database: Standard Release (Common) (Source)
  48. Cooked Sweet White Corn
    1.5mg (9% DV) in 1 ear, small (5-1/2 inch to 6-1/2 inch long)
    Database: Standard Release (Common) (Source)
  49. Banana Peppers
    1.5mg (10% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  50. Cooked Artichokes (Globe Or French)
    1.5mg (10% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  51. Morel Mushrooms
    1.5mg (9% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  52. Cooked Okra
    1.4mg (9% DV) in 1 cup slices
    Database: Standard Release (Common) (Source)
  53. Cooked Tomatoes
    1.3mg (8% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  54. Cooked Acorn Squash
    1.3mg (8% DV) in 1 cup, mashed
    Database: Standard Release (Common) (Source)
  55. Cooked Spaghetti Squash
    1.3mg (8% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  56. Canned Lima Beans
    1.3mg (8% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  57. Asparagus
    1.3mg (8% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  58. Artichokes (Globe Or French)
    1.3mg (8% DV) in 1 artichoke, medium
    Database: Standard Release (Common) (Source)
  59. Cooked Rutabagas (Neeps Swedes)
    1.2mg (8% DV) in 1 cup, cubes
    Database: Standard Release (Common) (Source)
  60. Sweet White Corn
    1.2mg (8% DV) in 1 ear, small (5-1/2 inch to 6-1/2 inch long)
    Database: Standard Release (Common) (Source)
  61. Tahitian Taro
    1.2mg (8% DV) in 1 cup slices
    Database: Standard Release (Common) (Source)
  62. Spirulina
    1.2mg (7% DV) in 100 grams
    Database: Standard Release (Common) (Source)
  63. Sweet Red Bell Peppers
    1.2mg (7% DV) in 1 medium (approx 2-3/4 inch long, 2-1/2 dia.)
    Database: Standard Release (Common) (Source)
  64. Cooked Lentil Sprouts
    1.2mg (8% DV) in 100 grams
    Database: Standard Release (Common) (Source)
  65. Stirfried Soybean Sprouts
    1.1mg (7% DV) in 100 grams
    Database: Standard Release (Common) (Source)
  66. Cooked Hubbard Squash
    1.1mg (7% DV) in 1 cup, cubes
    Database: Standard Release (Common) (Source)
  67. Cooked Scallop Squash
    1.1mg (7% DV) in 1 cup, mashed
    Database: Standard Release (Common) (Source)
  68. Stewed Tomatoes
    1.1mg (7% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  69. Radish Sprouts
    1.1mg (7% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  70. Celeriac
    1.1mg (7% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  71. Cooked Collards
    1.1mg (7% DV) in 1 cup, chopped
    Database: Standard Release (Common) (Source)
  72. Dried Ancho Peppers
    1.1mg (7% DV) in 1 pepper
    Database: Standard Release (Common) (Source)
  73. Cooked Garden Cress
    1.1mg (7% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  74. Cooked Pumpkin
    1mg (6% DV) in 1 cup, mashed
    Database: Standard Release (Common) (Source)
  75. Rutabagas (Neeps Swedes)
    1mg (6% DV) in 1 cup, cubes
    Database: Standard Release (Common) (Source)
  76. Cooked Soybean Sprouts
    1mg (6% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  77. Acorn Squash
    1mg (6% DV) in 1 cup, cubes
    Database: Standard Release (Common) (Source)
  78. Okra
    1mg (6% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  79. Spaghetti Squash
    1mg (6% DV) in 1 cup, cubes
    Database: Standard Release (Common) (Source)
  80. Red Bell Peppers (Cooked)
    1mg (6% DV) in 1 cup chopped
    Database: Standard Release (Common) (Source)
  81. Cooked Carrots
    1mg (6% DV) in 1 cup slices
    Database: Standard Release (Common) (Source)
  82. Mustard Spinach
    1mg (6% DV) in 1 cup, chopped
    Database: Standard Release (Common) (Source)
  83. Cooked Winter Squash
    1mg (6% DV) in 1 cup, cubes
    Database: Standard Release (Common) (Source)
  84. Canned Pumpkin
    0.9mg (6% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  85. Cooked Spinach
    0.9mg (6% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  86. Cooked Crookneck Summer Squash
    0.9mg (6% DV) in 1 cup, sliced
    Database: Standard Release (Common) (Source)
  87. Cooked Snow Peas
    0.9mg (5% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  88. Cooked Zucchini
    0.9mg (6% DV) in 1 cup, sliced
    Database: Standard Release (Common) (Source)
  89. Green Chili Peppers
    0.9mg (5% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  90. Parsnips
    0.9mg (6% DV) in 1 cup slices
    Database: Standard Release (Common) (Source)
  91. Cooked Podded Peas
    0.9mg (6% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  92. Yautia
    0.9mg (6% DV) in 1 cup, sliced
    Database: Standard Release (Common) (Source)
  93. Tomatoes
    0.9mg (6% DV) in 1 cup cherry tomatoes
    Database: Standard Release (Common) (Source)
  94. Lentil Sprouts
    0.9mg (5% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  95. Broccoli (Cooked)
    0.9mg (5% DV) in 1 cup chopped
    Database: Standard Release (Common) (Source)
  96. Brussels Sprouts (Cooked)
    0.9mg (6% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  97. Cooked Summer Squash
    0.9mg (6% DV) in 1 cup, sliced
    Database: Standard Release (Common) (Source)
  98. Bamboo Shoots
    0.9mg (6% DV) in 1 cup (1/2 inch slices)
    Database: Standard Release (Common) (Source)
  99. Dried Spirulina Seaweed
    0.9mg (6% DV) in 1 tablespoon
    Database: Standard Release (Common) (Source)
  100. Soybean Sprouts
    0.8mg (5% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  101. Scallop Squash
    0.8mg (5% DV) in 1 cup slices
    Database: Standard Release (Common) (Source)
  102. Cooked Yam
    0.8mg (5% DV) in 1 cup, cubes
    Database: Standard Release (Common) (Source)
  103. Yellow Snap Beans
    0.8mg (5% DV) in 1 cup 1/2 inch pieces
    Database: Standard Release (Common) (Source)
  104. Cooked Yellow Snap Beans
    0.8mg (5% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  105. Parsley
    0.8mg (5% DV) in 1 cup chopped
    Database: Standard Release (Common) (Source)
  106. Cooked Green Snap Beans
    0.8mg (5% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  107. Jute Potherb (Molokhiya) (Cooked)
    0.8mg (5% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  108. Mung Bean Sprouts
    0.8mg (5% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  109. Cooked Mustard Spinach
    0.8mg (5% DV) in 1 cup, chopped
    Database: Standard Release (Common) (Source)
  110. Cooked Celeriac
    0.7mg (4% DV) in 1 cup pieces
    Database: Standard Release (Common) (Source)
  111. Shiitake Mushrooms
    0.7mg (5% DV) in 1 piece whole
    Database: Standard Release (Common) (Source)
  112. Sweet Potatoes
    0.7mg (5% DV) in 1 cup, cubes
    Database: Standard Release (Common) (Source)
  113. Cooked Taro
    0.7mg (4% DV) in 1 cup, sliced
    Database: Standard Release (Common) (Source)
  114. Sauteed Green Bell Peppers
    0.7mg (4% DV) in 1 cup chopped
    Database: Standard Release (Common) (Source)
  115. Citronella (Lemon Grass)
    0.7mg (5% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  116. Cooked Beet Greens
    0.7mg (4% DV) in 1 cup (1 inch pieces)
    Database: Standard Release (Common) (Source)
  117. Brussels Sprouts (Raw)
    0.7mg (4% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  118. Pak-Choi (Bok Choy) (Cooked)
    0.7mg (5% DV) in 1 cup, shredded
    Database: Standard Release (Common) (Source)
  119. Carrots
    0.7mg (4% DV) in 1 large (7-1/4 inch to 8-/1/2 inch long)
    Database: Standard Release (Common) (Source)
  120. Cooked Chayote
    0.7mg (4% DV) in 1 cup (1 inch pieces)
    Database: Standard Release (Common) (Source)
  121. Cooked Chrysanthemum
    0.7mg (5% DV) in 1 cup (1 inch pieces)
    Database: Standard Release (Common) (Source)
  122. Green Bell Peppers
    0.7mg (4% DV) in 1 cup, chopped
    Database: Standard Release (Common) (Source)
  123. Cooked Tahitian Taro
    0.7mg (4% DV) in 1 cup slices
    Database: Standard Release (Common) (Source)
  124. Green Snap Beans (Raw)
    0.7mg (5% DV) in 1 cup 1/2 inch pieces
    Database: Standard Release (Common) (Source)
  125. Cooked New Zealand Spinach
    0.7mg (4% DV) in 1 cup, chopped
    Database: Standard Release (Common) (Source)
  126. Cooked Celery
    0.6mg (3% DV) in 1 cup, diced
    Database: Standard Release (Common) (Source)
  127. Cooked Eggplant
    0.6mg (4% DV) in 1 cup (1 inch cubes)
    Database: Standard Release (Common) (Source)
  128. Crookneck Summer Squash
    0.6mg (4% DV) in 1 cup sliced
    Database: Standard Release (Common) (Source)
  129. Cooked Kale
    0.6mg (4% DV) in 1 cup, chopped
    Database: Standard Release (Common) (Source)
  130. Cooked Parsnips
    0.6mg (4% DV) in 1/2 cup slices
    Database: Standard Release (Common) (Source)
  131. Hubbard Squash
    0.6mg (4% DV) in 1 cup, cubes
    Database: Standard Release (Common) (Source)
  132. Cooked Mustard Greens
    0.6mg (4% DV) in 1 cup, chopped
    Database: Standard Release (Common) (Source)
  133. Cooked Okra (Previously Frozen)
    0.6mg (4% DV) in 1/2 cup slices
    Database: Standard Release (Common) (Source)
  134. Zucchini
    0.6mg (3% DV) in 1 cup, chopped
    Database: Standard Release (Common) (Source)
  135. Taro
    0.6mg (4% DV) in 1 cup, sliced
    Database: Standard Release (Common) (Source)
  136. Tomatillos
    0.6mg (4% DV) in 1 medium
    Database: Standard Release (Common) (Source)
  137. Palm Hearts (Canned)
    0.6mg (4% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  138. Red Chili Peppers
    0.6mg (4% DV) in 1 pepper
    Database: Standard Release (Common) (Source)
  139. Boiled Red Bell Peppers
    0.6mg (4% DV) in 1 cup, strips
    Database: Standard Release (Common) (Source)
  140. Broccoli
    0.6mg (4% DV) in 1 cup chopped
    Database: Standard Release (Common) (Source)
  141. Cooked Swiss Chard
    0.6mg (4% DV) in 1 cup, chopped
    Database: Standard Release (Common) (Source)
  142. Fennel
    0.6mg (3% DV) in 1 cup, sliced
    Database: Standard Release (Common) (Source)
  143. Cooked Green Cauliflower
    0.6mg (4% DV) in 1/5 head
    Database: Standard Release (Common) (Source)
  144. Cooked Beets
    0.6mg (4% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  145. Cooked Green Bell Peppers
    0.6mg (4% DV) in 1 cup, chopped or strips
    Database: Standard Release (Common) (Source)
  146. Green Tomatoes
    0.6mg (4% DV) in 1 medium
    Database: Standard Release (Common) (Source)
  147. Cooked Turnip Greens
    0.6mg (4% DV) in 1 cup, chopped
    Database: Standard Release (Common) (Source)
  148. Cooked Kohlrabi
    0.6mg (4% DV) in 1 cup slices
    Database: Standard Release (Common) (Source)
  149. Pickled Beets
    0.6mg (4% DV) in 1 cup slices
    Database: Standard Release (Common) (Source)
  150. Summer Squash
    0.6mg (3% DV) in 1 cup, sliced
    Database: Standard Release (Common) (Source)
  151. Winter Squash
    0.6mg (4% DV) in 1 cup, cubes
    Database: Standard Release (Common) (Source)
  152. Cooked Red Cabbage
    0.6mg (4% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  153. Pumpkin Leaves (Cooked)
    0.6mg (4% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  154. Cauliflower
    0.5mg (3% DV) in 1 cup chopped (1/2 inch pieces)
    Database: Standard Release (Common) (Source)
  155. Cooked Dandelion Greens
    0.5mg (3% DV) in 1 cup, chopped
    Database: Standard Release (Common) (Source)
  156. Eggplant
    0.5mg (3% DV) in 1 cup, cubes
    Database: Standard Release (Common) (Source)
  157. Cooked Purslane
    0.5mg (3% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  158. Cooked Turnips
    0.5mg (3% DV) in 1 cup, cubes
    Database: Standard Release (Common) (Source)
  159. Swamp Cabbage
    0.5mg (3% DV) in 1 cup, chopped
    Database: Standard Release (Common) (Source)
  160. Cooked Swamp Cabbage
    0.5mg (3% DV) in 1 cup, chopped
    Database: Standard Release (Common) (Source)
  161. Baby Carrots
    0.5mg (3% DV) in 1 nlea serving
    Database: Standard Release (Common) (Source)
  162. Cooked Napa Cabbage
    0.5mg (3% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  163. Dried Pasilla Peppers
    0.5mg (3% DV) in 1 pepper
    Database: Standard Release (Common) (Source)
  164. Broccoli Raab (Rapini)
    0.5mg (3% DV) in 1 cup chopped
    Database: Standard Release (Common) (Source)
  165. Cooked Cauliflower
    0.5mg (3% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  166. Green Cauliflower
    0.5mg (3% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  167. Beets (Raw)
    0.5mg (3% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  168. Chinese Broccoli
    0.5mg (3% DV) in 100 grams
    Database: Standard Release (Common) (Source)
  169. Garden Cress
    0.5mg (3% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  170. Cooked Escarole
    0.5mg (3% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  171. Turnips
    0.5mg (3% DV) in 1 cup, cubes
    Database: Standard Release (Common) (Source)
  172. Kohlrabi
    0.5mg (3% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  173. Vinespinach
    0.5mg (3% DV) in 100 grams
    Database: Standard Release (Common) (Source)
  174. Cooked Green Beans (Previously Frozen)
    0.5mg (3% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  175. Dried Shiitake Mushrooms
    0.5mg (3% DV) in 1 mushroom
    Database: Standard Release (Common) (Source)
  176. Hot Green Chili Peppers
    0.4mg (3% DV) in 1 pepper
    Database: Standard Release (Common) (Source)
  177. Laver Seaweed
    0.4mg (2% DV) in 10 sheets
    Database: Standard Release (Common) (Source)
  178. Dandelion Greens
    0.4mg (3% DV) in 1 cup, chopped
    Database: Standard Release (Common) (Source)
  179. Snow Peas
    0.4mg (2% DV) in 1 cup, whole
    Database: Standard Release (Common) (Source)
  180. Leeks
    0.4mg (2% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  181. Mustard Greens
    0.4mg (3% DV) in 1 cup, chopped
    Database: Standard Release (Common) (Source)
  182. Cooked Pumpkin Flowers
    0.4mg (3% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  183. Pumpkin Leaves
    0.4mg (2% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  184. Nopales
    0.4mg (2% DV) in 1 cup, sliced
    Database: Standard Release (Common) (Source)
  185. Canned Straw Mushrooms
    0.4mg (3% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  186. Cooked Burdock Root
    0.4mg (3% DV) in 1 cup (1 inch pieces)
    Database: Standard Release (Common) (Source)
  187. Bok Choy
    0.4mg (2% DV) in 1 cup, shredded
    Database: Standard Release (Common) (Source)
  188. Enoki Mushrooms
    0.4mg (2% DV) in 1 large
    Database: Standard Release (Common) (Source)
  189. Cooked Nopales
    0.4mg (3% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  190. Cooked Chinese Broccoli
    0.4mg (2% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  191. Bitter Melon
    0.4mg (2% DV) in 1 cup (1/2 inch pieces)
    Database: Standard Release (Common) (Source)
  192. Cooked Cabbage
    0.4mg (2% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  193. Red Cabbage
    0.4mg (2% DV) in 1 cup, chopped
    Database: Standard Release (Common) (Source)
  194. Bamboo Shoots (Cooked)
    0.4mg (2% DV) in 1 cup (1/2 inch slices)
    Database: Standard Release (Common) (Source)
  195. Cooked Onions
    0.3mg (2% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  196. Lotus Root
    0.3mg (2% DV) in 10 slices (2-1/2 inch dia)
    Database: Standard Release (Common) (Source)
  197. Chrysanthemum Leaves
    0.3mg (2% DV) in 1 cup, chopped
    Database: Standard Release (Common) (Source)
  198. Radishes
    0.3mg (2% DV) in 1 cup slices
    Database: Standard Release (Common) (Source)
  199. Turnip Greens
    0.3mg (2% DV) in 1 cup, chopped
    Database: Standard Release (Common) (Source)
  200. Canned Mung Bean Sprouts
    0.3mg (2% DV) in 1 cup
    Database: Standard Release (Common) (Source)