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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
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  2. Cooked White Button Mushrooms
    7mg (43% DV) in 1 cup pieces
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  3. Kidney Bean Sprouts
    5.4mg (34% DV) in 1 cup
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  4. Fiddlehead Ferns
    5mg (31% DV) in 100 grams
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  5. Maitake Mushrooms
    4.6mg (29% DV) in 1 cup diced
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  6. White Button Mushrooms (Stir-fried)
    4.3mg (27% DV) in 1 cup sliced
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  7. Oyster Mushrooms
    4.3mg (27% DV) in 1 cup sliced
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  8. Portabella Mushrooms
    3.9mg (24% DV) in 1 cup diced
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  9. Raw Portabellas (Exposed to Sunlight or UV)
    3.9mg (24% DV) in 1 cup diced
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  10. Pea Sprouts
    3.7mg (23% DV) in 1 cup
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  11. Canned Tomato Puree
    3.7mg (23% DV) in 1 cup
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  12. Hash Browns
    3.6mg (22% DV) in 1 cup
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  13. Cremini Mushrooms
    3.3mg (21% DV) in 1 cup whole
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  14. Raw Crimini Mushrooms (Exposed To Sunlight Or UV)
    3.3mg (21% DV) in 1 cup whole
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  15. Cooked Green Peas
    3.2mg (20% DV) in 1 cup
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  16. Cooked Green Peas (Salted)
    3.2mg (20% DV) in 1 cup
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  17. Sun-dried Hot Chile Peppers
    3.2mg (20% DV) in 1 cup
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  18. Peas
    3mg (19% DV) in 1 cup
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  19. Baked Red Potatoes
    2.8mg (17% DV) in 1 potato medium (2-1/4 Inch to 3-1/4 Inch dia.)
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  20. Yellow Sweet Corn
    2.6mg (16% DV) in 1 cup
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  21. Succotash
    2.5mg (16% DV) in 1 cup
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  22. White Button Mushrooms
    2.5mg (16% DV) in 1 cup, pieces or slices
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  23. Raw White Button Mushrooms (Exposed To Sunlight Or UV)
    2.5mg (16% DV) in 1 cup pieces or slices
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  24. Canned Mushrooms
    2.5mg (16% DV) in 1 cup
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  25. Baked Potatoes (With Skin)
    2.4mg (15% DV) in 1 potato medium
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  26. Mashed Sweet Potatoes
    2.4mg (15% DV) in 1 cup
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  27. Canned Asparagus
    2.3mg (14% DV) in 1 cup
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  28. Chantarelle Mushrooms
    2.2mg (14% DV) in 1 cup
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  29. Baked Potato (No Skin)
    2.2mg (14% DV) in 1 potato (2-1/3 Inch x 4-3/4 Inch)
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  30. Cooked Shiitake Mushrooms
    2.2mg (14% DV) in 1 cup pieces
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  31. Arrowroot
    2mg (13% DV) in 1 cup, sliced
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  32. Canned Tomato Paste
    2mg (13% DV) in 1/4 cup
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  33. Cooked Butternut Squash
    2mg (12% DV) in 1 cup, cubes
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  34. Boiled Potatoes
    2mg (12% DV) in 1 potato (2-1/2 Inch dia, sphere)
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  35. Asparagus (Cooked)
    2mg (12% DV) in 1 cup
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  36. Baked Acorn Squash
    1.8mg (11% DV) in 1 cup, cubes
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  37. Cooked Lima Beans
    1.8mg (11% DV) in 1 cup
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  38. Boiled Sweet Potatoes
    1.8mg (11% DV) in 1 cup, mashed
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  39. Cassava
    1.8mg (11% DV) in 1 cup
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  40. Cooked Broccoli Raab
    1.7mg (11% DV) in 1 NLEA serving
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  41. Cooked Sweet Potatoes
    1.7mg (11% DV) in 1 medium (2 Inch dia, 5 Inch long, raw)
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  42. Butternut Squash
    1.7mg (11% DV) in 1 cup, cubes
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  43. Sweet Yellow Peppers
    1.7mg (10% DV) in 1 pepper, large (3-3/4 Inch long, 3 Inch dia)
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  44. Kimchi
    1.7mg (10% DV) in 1 cup
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  45. Yellow Tomatoes
    1.6mg (10% DV) in 1 cup, chopped
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  46. Serrano Peppers
    1.6mg (10% DV) in 1 cup, chopped
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  47. Dried Fungi Cloud Ears
    1.6mg (10% DV) in 5 pieces
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  48. Banana Peppers
    1.5mg (10% DV) in 1 cup
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  49. Cooked Artichokes (Globe Or French)
    1.5mg (10% DV) in 1 cup
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  50. Baked Potatoes
    1.5mg (10% DV) in 100 grams
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  51. Cooked Yellow Sweet Corn
    1.5mg (9% DV) in 1 ear small (5-1/2 Inch to 6-1/2 Inch long)
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  52. Morel Mushrooms
    1.5mg (9% DV) in 1 cup
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  53. Cooked Sweet White Corn
    1.5mg (9% DV) in 1 ear, small (5-1/2 Inch to 6-1/2 Inch long)
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  54. French Fries
    1.5mg (9% DV) in 10 strip
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  55. Cooked Okra
    1.4mg (9% DV) in 1 cup slices
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  56. Baked Russet Potatoes
    1.3mg (8% DV) in 100 grams
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  57. Artichokes (Globe Or French)
    1.3mg (8% DV) in 1 artichoke, medium
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  58. Canned Lima Beans
    1.3mg (8% DV) in 1 cup
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  59. Asparagus
    1.3mg (8% DV) in 1 cup
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  60. Cooked Acorn Squash
    1.3mg (8% DV) in 1 cup, mashed
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  61. Cooked Tomatoes
    1.3mg (8% DV) in 1 cup
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  62. Cooked Spaghetti Squash
    1.3mg (8% DV) in 1 cup
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  63. Tahitian Taro
    1.2mg (8% DV) in 1 cup slices
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  64. Sweet White Corn
    1.2mg (8% DV) in 1 ear, small (5-1/2 Inch to 6-1/2 Inch long)
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  65. Cooked Rutabagas (Neeps, Swedes)
    1.2mg (8% DV) in 1 cup, cubes
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  66. Cooked Lentil Sprouts
    1.2mg (8% DV) in 100 grams
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  67. Spirulina
    1.2mg (7% DV) in 100 grams
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  68. Sweet Red Bell Peppers
    1.2mg (7% DV) in 1 medium (approx 2-3/4 Inch long, 2-1/2 dia.)
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  69. Cooked Hubbard Squash
    1.1mg (7% DV) in 1 cup, cubes
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  70. Stewed Tomatoes
    1.1mg (7% DV) in 1 cup
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  71. Cooked Scallop Squash
    1.1mg (7% DV) in 1 cup, mashed
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  72. Stirfried Soybean Sprouts
    1.1mg (7% DV) in 100 grams
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  73. Cooked Collards
    1.1mg (7% DV) in 1 cup, chopped
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  74. Celeriac
    1.1mg (7% DV) in 1 cup
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  75. Dried Ancho Peppers
    1.1mg (7% DV) in 1 pepper
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  76. Radish Sprouts
    1.1mg (7% DV) in 1 cup
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  77. Cooked Garden Cress
    1.1mg (7% DV) in 1 cup
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  78. Cooked Scotch Kale
    1mg (6% DV) in 1 cup, chopped
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  79. Cooked Soybean Sprouts
    1mg (6% DV) in 1 cup
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  80. Mustard Spinach
    1mg (6% DV) in 1 cup, chopped
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  81. Cooked Winter Squash
    1mg (6% DV) in 1 cup, cubes
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  82. Cooked Pumpkin
    1mg (6% DV) in 1 cup, mashed
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  83. Red Bell Peppers (Cooked)
    1mg (6% DV) in 1 cup chopped
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  84. Cooked Carrots
    1mg (6% DV) in 1 cup slices
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  85. Okra
    1mg (6% DV) in 1 cup
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  86. Rutabagas (Neeps, Swedes)
    1mg (6% DV) in 1 cup, cubes
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  87. Acorn Squash
    1mg (6% DV) in 1 cup, cubes
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  88. Spaghetti Squash
    1mg (6% DV) in 1 cup, cubes
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  89. Brussels Sprouts (Cooked)
    0.9mg (6% DV) in 1 cup
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  90. Parsnips
    0.9mg (6% DV) in 1 cup slices
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  91. Cooked Summer Squash
    0.9mg (6% DV) in 1 cup, sliced
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  92. Cooked Zucchini
    0.9mg (6% DV) in 1 cup, sliced
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  93. Cooked Crookneck Summer Squash
    0.9mg (6% DV) in 1 cup, sliced
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  94. Bamboo Shoots
    0.9mg (6% DV) in 1 cup (1/2 Inch slices)
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  95. Cooked Podded Peas
    0.9mg (6% DV) in 1 cup
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  96. Yautia
    0.9mg (6% DV) in 1 cup, sliced
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  97. Canned Pumpkin
    0.9mg (6% DV) in 1 cup
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  98. Dried Spirulina Seaweed
    0.9mg (6% DV) in 1 tablespoon
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  99. Tomatoes
    0.9mg (6% DV) in 1 cup cherry tomatoes
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  100. Cooked Spinach
    0.9mg (6% DV) in 1 cup
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  101. Green Chili Peppers
    0.9mg (5% DV) in 1 cup
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  102. Scotch Kale
    0.9mg (5% DV) in 1 cup, chopped
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  103. Lentil Sprouts
    0.9mg (5% DV) in 1 cup
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  104. Broccoli (Cooked)
    0.9mg (5% DV) in 1 cup chopped
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  105. Cooked Snow Peas
    0.9mg (5% DV) in 1 cup
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  106. Soybean Sprouts
    0.8mg (5% DV) in 1 cup
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  107. Parsley
    0.8mg (5% DV) in 1 cup chopped
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  108. Scallop Squash
    0.8mg (5% DV) in 1 cup slices
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  109. Mung Bean Sprouts
    0.8mg (5% DV) in 1 cup
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  110. Jute Potherb (Molokhiya) (Cooked)
    0.8mg (5% DV) in 1 cup
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  111. Cooked Mustard Spinach
    0.8mg (5% DV) in 1 cup, chopped
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  112. Cooked Green Snap Beans
    0.8mg (5% DV) in 1 cup
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  113. Cooked Yellow Snap Beans
    0.8mg (5% DV) in 1 cup
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  114. Yellow Snap Beans
    0.8mg (5% DV) in 1 cup 1/2 Inch pieces
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  115. Cooked Yam
    0.8mg (5% DV) in 1 cup, cubes
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  116. Sweet Potatoes
    0.7mg (5% DV) in 1 cup, cubes
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  117. Citronella (Lemon Grass)
    0.7mg (5% DV) in 1 cup
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  118. Shiitake Mushrooms
    0.7mg (5% DV) in 1 piece whole
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  119. Green Snap Beans (Raw)
    0.7mg (5% DV) in 1 cup 1/2 Inch pieces
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  120. Pak-choi (Bok Choy) (Cooked)
    0.7mg (5% DV) in 1 cup, shredded
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  121. Cooked Chrysanthemum
    0.7mg (5% DV) in 1 cup (1 Inch pieces)
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  122. Cooked Beet Greens
    0.7mg (4% DV) in 1 cup (1 Inch pieces)
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  123. Green Bell Peppers
    0.7mg (4% DV) in 1 cup, chopped
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  124. Carrots
    0.7mg (4% DV) in 1 large (7-1/4 Inch to 8-/1/2 Inch long)
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  125. Cooked New Zealand Spinach
    0.7mg (4% DV) in 1 cup, chopped
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  126. Cooked Taro
    0.7mg (4% DV) in 1 cup, sliced
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  127. Cooked Chayote
    0.7mg (4% DV) in 1 cup (1 Inch pieces)
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  128. Sauteed Green Bell Peppers
    0.7mg (4% DV) in 1 cup chopped
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  129. Cooked Celeriac
    0.7mg (4% DV) in 1 cup pieces
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  130. Cooked Tahitian Taro
    0.7mg (4% DV) in 1 cup slices
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  131. Brussels Sprouts (Raw)
    0.7mg (4% DV) in 1 cup
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  132. Cooked Kale
    0.7mg (4% DV) in 1 cup, chopped
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  133. Onion Rings
    0.6mg (4% DV) in 1 cup
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  134. Cooked Kohlrabi
    0.6mg (4% DV) in 1 cup slices
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  135. Cooked Green Bell Peppers
    0.6mg (4% DV) in 1 cup, chopped or strips
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  136. Cooked Red Bell Peppers
    0.6mg (4% DV) in 1 cup, strips
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  137. Palm Hearts (Canned)
    0.6mg (4% DV) in 1 cup
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  138. Cooked Swiss Chard
    0.6mg (4% DV) in 1 cup, chopped
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  139. Tomatillos
    0.6mg (4% DV) in 1 medium
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  140. Taro
    0.6mg (4% DV) in 1 cup, sliced
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  141. Green Tomatoes
    0.6mg (4% DV) in 1 medium
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  142. Cooked Green Cauliflower
    0.6mg (4% DV) in 1/5 head
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  143. Cooked Mustard Greens
    0.6mg (4% DV) in 1 cup, chopped
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  144. Pumpkin Leaves (Cooked)
    0.6mg (4% DV) in 1 cup
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  145. Cooked Eggplant
    0.6mg (4% DV) in 1 cup (1 Inch cubes)
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  146. Cooked Turnip Greens
    0.6mg (4% DV) in 1 cup, chopped
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  147. Broccoli
    0.6mg (4% DV) in 1 cup chopped
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  148. Hubbard Squash
    0.6mg (4% DV) in 1 cup, cubes
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  149. Winter Squash
    0.6mg (4% DV) in 1 cup, cubes
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  150. Cooked Red Cabbage
    0.6mg (4% DV) in 1 cup
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  151. Pickled Beets
    0.6mg (4% DV) in 1 cup slices
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  152. Crookneck Summer Squash
    0.6mg (4% DV) in 1 cup sliced
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  153. Cooked Okra (Previously Frozen)
    0.6mg (4% DV) in 1/2 cup slices
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  154. Cooked Parsnips
    0.6mg (4% DV) in 1/2 cup slices
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  155. Cooked Beets
    0.6mg (4% DV) in 1 cup
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  156. Red Chili Peppers
    0.6mg (4% DV) in 1 pepper
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  157. Zucchini
    0.6mg (3% DV) in 1 cup, chopped
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  158. Cooked Celery
    0.6mg (3% DV) in 1 cup, diced
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  159. Fennel
    0.6mg (3% DV) in 1 cup, sliced
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  160. Summer Squash
    0.6mg (3% DV) in 1 cup, sliced
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  161. Cauliflower
    0.5mg (3% DV) in 1 cup chopped (1/2 Inch pieces)
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  162. Cooked Dandelion Greens
    0.5mg (3% DV) in 1 cup, chopped
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  163. Kohlrabi
    0.5mg (3% DV) in 1 cup
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  164. Eggplant
    0.5mg (3% DV) in 1 cup, cubes
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  165. Cooked Purslane
    0.5mg (3% DV) in 1 cup
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  166. Turnips
    0.5mg (3% DV) in 1 cup, cubes
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  167. Cooked Green Beans (Previously Frozen)
    0.5mg (3% DV) in 1 cup
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  168. Cooked Cauliflower
    0.5mg (3% DV) in 1 cup
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  169. Dried Shiitake Mushrooms
    0.5mg (3% DV) in 1 mushroom
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  170. Cooked Napa Cabbage
    0.5mg (3% DV) in 1 cup
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  171. Swamp Cabbage
    0.5mg (3% DV) in 1 cup, chopped
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  172. Dried Pasilla Peppers
    0.5mg (3% DV) in 1 pepper
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  173. Garden Cress
    0.5mg (3% DV) in 1 cup
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  174. Vinespinach
    0.5mg (3% DV) in 100 grams
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  175. Cooked Swamp Cabbage
    0.5mg (3% DV) in 1 cup, chopped
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  176. Broccoli Raab (Rapini)
    0.5mg (3% DV) in 1 cup chopped
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  177. Baby Carrots
    0.5mg (3% DV) in 1 NLEA serving
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  178. Green Cauliflower
    0.5mg (3% DV) in 1 cup
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  179. Cooked Escarole
    0.5mg (3% DV) in 1 cup
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  180. Cooked Turnips
    0.5mg (3% DV) in 1 cup, cubes
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  181. Chinese Broccoli
    0.5mg (3% DV) in 100 grams
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  182. Beets (Raw)
    0.5mg (3% DV) in 1 cup
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  183. Mustard Greens
    0.4mg (3% DV) in 1 cup, chopped
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  184. Dandelion Greens
    0.4mg (3% DV) in 1 cup, chopped
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  185. Cooked Nopales
    0.4mg (3% DV) in 1 cup
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  186. Hot Green Chili Peppers
    0.4mg (3% DV) in 1 pepper
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  187. Cooked Pumpkin Flowers
    0.4mg (3% DV) in 1 cup
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  188. Canned Straw Mushrooms
    0.4mg (3% DV) in 1 cup
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  189. Cooked Burdock Root
    0.4mg (3% DV) in 1 cup (1 Inch pieces)
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  190. Cooked Chinese Broccoli
    0.4mg (2% DV) in 1 cup
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  191. Laver Seaweed
    0.4mg (2% DV) in 10 sheets
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  192. Snow Peas
    0.4mg (2% DV) in 1 cup, whole
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  193. Bitter Melon
    0.4mg (2% DV) in 1 cup (1/2 Inch pieces)
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  194. Cooked Cabbage
    0.4mg (2% DV) in 1 cup
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  195. Red Cabbage
    0.4mg (2% DV) in 1 cup, chopped
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  196. Bamboo Shoots (Cooked)
    0.4mg (2% DV) in 1 cup (1/2 Inch slices)
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  197. Pumpkin Leaves
    0.4mg (2% DV) in 1 cup
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  198. Leeks
    0.4mg (2% DV) in 1 cup
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  199. Nopales
    0.4mg (2% DV) in 1 cup, sliced
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  200. Enoki Mushrooms
    0.4mg (2% DV) in 1 large
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