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200 Vegetables Highest in Pantothenic acid (B5)

Ranked by a Common Serving Size
5mg Pantothenic acid (B5) = 100% DV
  1. Cooked Shiitake Mushrooms
    5.2mg (104% DV) in 1 Cup Pieces
    Database: Standard Release (Common)(Source)
  2. Cooked White Button Mushrooms
    3.4mg (67% DV) in 1 Cup Pieces
    Database: Standard Release (Common)(Source)
  3. Jews Ear
    2mg (39% DV) in 1 Cup Slices
    Database: Standard Release (Common)(Source)
  4. Boiled Sweet Potatoes
    1.9mg (38% DV) in 1 Cup, Mashed
    Database: Standard Release (Common)(Source)
  5. White Button Mushrooms (Stir-Fried)
    1.6mg (31% DV) in 1 Cup Sliced
    Database: Standard Release (Common)(Source)
  6. Portobellos (Exposed To Sunlight Or Uv)
    1.5mg (31% DV) in 1 Cup Sliced
    Database: Standard Release (Common)(Source)
  7. Hash Browns
    1.4mg (28% DV) in 1 Cup
    Database: Standard Release (Common)(Source)
  8. Cooked Podded Peas
    1.4mg (27% DV) in 1 Cup
    Database: Standard Release (Common)(Source)
  9. Mashed Sweet Potatoes
    1.3mg (26% DV) in 1 Cup
    Database: Standard Release (Common)(Source)
  10. Cremini Mushrooms
    1.3mg (26% DV) in 1 Cup Whole
    Database: Standard Release (Common)(Source)
  11. Raw Cremini Mushrooms (Exposed To Sunlight Or Uv)
    1.3mg (26% DV) in 1 Cup Whole
    Database: Standard Release (Common)(Source)
  12. Canned Mushrooms
    1.3mg (25% DV) in 1 Cup
    Database: Standard Release (Common)(Source)
  13. Cooked Escarole
    1.2mg (25% DV) in 1 Cup
    Database: Standard Release (Common)(Source)
  14. Pea Sprouts
    1.2mg (25% DV) in 1 Cup
    Database: Standard Release (Common)(Source)
  15. Stirfried Soybean Sprouts
    1.2mg (24% DV) in 100 grams
    Database: Standard Release (Common)(Source)
  16. Oyster Mushrooms
    1.1mg (22% DV) in 1 Cup Sliced
    Database: Standard Release (Common)(Source)
  17. Canned Tomato Puree
    1.1mg (22% DV) in 1 Cup
    Database: Standard Release (Common)(Source)
  18. Succotash
    1.1mg (22% DV) in 1 Cup
    Database: Standard Release (Common)(Source)
  19. Cooked Snow Peas
    1.1mg (22% DV) in 1 Cup
    Database: Standard Release (Common)(Source)
  20. Sweet Potatoes
    1.1mg (21% DV) in 1 Cup, Cubes
    Database: Standard Release (Common)(Source)
  21. White Button Mushrooms
    1mg (21% DV) in 1 Cup, Pieces Or Slices
    Database: Standard Release (Common)(Source)
  22. Raw White Button Mushrooms (Exposed To Sunlight Or Uv)
    1mg (21% DV) in 1 Cup Pieces Or Slices
    Database: Standard Release (Common)(Source)
  23. Yellow Sweet Corn
    1mg (21% DV) in 1 Cup
    Database: Standard Release (Common)(Source)
  24. Baked Acorn Squash
    1mg (21% DV) in 1 Cup, Cubes
    Database: Standard Release (Common)(Source)
  25. Cooked Sweet Potatoes
    1mg (20% DV) in 1 Medium (2 Inch Dia, 5 Inch Long, Raw)
    Database: Standard Release (Common)(Source)
  26. Canned Pumpkin
    1mg (20% DV) in 1 Cup
    Database: Standard Release (Common)(Source)
  27. Portobellos Mushrooms
    1mg (20% DV) in 1 Cup Diced
    Database: Standard Release (Common)(Source)
  28. Raw Portobellos (Exposed To Sunlight Or Uv)
    1mg (20% DV) in 1 Cup Diced
    Database: Standard Release (Common)(Source)
  29. Broccoli (Cooked)
    1mg (19% DV) in 1 Cup Chopped
    Database: Standard Release (Common)(Source)
  30. Cooked Hubbard Squash
    0.9mg (18% DV) in 1 Cup, Cubes
    Database: Standard Release (Common)(Source)
  31. Baked Potato (No Skin)
    0.9mg (17% DV) in 1 Potato (2-1/3 Inch X 4-3/4 Inch)
    Database: Standard Release (Common)(Source)
  32. Parsnips
    0.8mg (16% DV) in 1 Cup Slices
    Database: Standard Release (Common)(Source)
  33. Dried Shiitake Mushrooms
    0.8mg (16% DV) in 1 Mushroom
    Database: Standard Release (Common)(Source)
  34. Canned Straw Mushrooms
    0.8mg (15% DV) in 1 Cup
    Database: Standard Release (Common)(Source)
  35. Cooked Acorn Squash
    0.7mg (15% DV) in 1 Cup, Mashed
    Database: Standard Release (Common)(Source)
  36. Cooked Butternut Squash
    0.7mg (15% DV) in 1 Cup, Cubes
    Database: Standard Release (Common)(Source)
  37. Cauliflower
    0.7mg (14% DV) in 1 Cup Chopped (1/2 Inch Pieces)
    Database: Standard Release (Common)(Source)
  38. Boiled Potatoes
    0.7mg (14% DV) in 1 Potato (2-1/2 Inch Dia, Sphere)
    Database: Standard Release (Common)(Source)
  39. Cooked Yellow Sweet Corn
    0.7mg (14% DV) in 1 Ear Small (5-1/2 Inch To 6-1/2 Inch Long)
    Database: Standard Release (Common)(Source)
  40. Cooked Soybean Sprouts
    0.7mg (14% DV) in 1 Cup
    Database: Standard Release (Common)(Source)
  41. Cooked Hawaiin Mountain Yam
    0.7mg (14% DV) in 1 Cup, Cubes
    Database: Standard Release (Common)(Source)
  42. Kidney Bean Sprouts
    0.7mg (14% DV) in 1 Cup
    Database: Standard Release (Common)(Source)
  43. Cooked Sweet White Corn
    0.7mg (13% DV) in 1 Ear, Small (5-1/2 Inch To 6-1/2 Inch Long)
    Database: Standard Release (Common)(Source)
  44. Cooked Chayote
    0.7mg (13% DV) in 1 Cup (1 Inch Pieces)
    Database: Standard Release (Common)(Source)
  45. Soybean Sprouts
    0.7mg (13% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  46. Baked Potatoes (With Skin)
    0.7mg (13% DV) in 1 Potato Medium
    Database: Standard Release (Common)(Source)
  47. Cooked Cauliflower
    0.6mg (13% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  48. Green Tomatoes
    0.6mg (12% DV) in 1 Medium
    Database: Standard Release (Common)(Source)
  49. Cooked Green Cauliflower
    0.6mg (12% DV) in 1/5 Head
    Database: Standard Release (Common)(Source)
  50. Baked Red Potatoes
    0.6mg (12% DV) in 1 Potato Medium (2-1/4 Inch To 3-1/4 Inch Dia.)
    Database: Standard Release (Common)(Source)
  51. Chantarelle Mushrooms
    0.6mg (12% DV) in 1 Cup
    Database: Standard Release (Common)(Source)
  52. Cooked Crookneck Summer Squash
    0.6mg (12% DV) in 1 Cup, Sliced
    Database: Standard Release (Common)(Source)
  53. Cooked Lentil Sprouts
    0.6mg (11% DV) in 100 grams
    Database: Standard Release (Common)(Source)
  54. Acorn Squash
    0.6mg (11% DV) in 1 Cup, Cubes
    Database: Standard Release (Common)(Source)
  55. Butternut Squash
    0.6mg (11% DV) in 1 Cup, Cubes
    Database: Standard Release (Common)(Source)
  56. Sweet White Corn
    0.6mg (11% DV) in 1 Ear, Small (5-1/2 Inch To 6-1/2 Inch Long)
    Database: Standard Release (Common)(Source)
  57. Cooked Spaghetti Squash
    0.6mg (11% DV) in 1 Cup
    Database: Standard Release (Common)(Source)
  58. Celeriac
    0.5mg (11% DV) in 1 Cup
    Database: Standard Release (Common)(Source)
  59. Broccoli
    0.5mg (10% DV) in 1 Cup Chopped
    Database: Standard Release (Common)(Source)
  60. Cooked Zucchini
    0.5mg (10% DV) in 1 Cup, Sliced
    Database: Standard Release (Common)(Source)
  61. Cooked Pumpkin
    0.5mg (10% DV) in 1 Cup, Mashed
    Database: Standard Release (Common)(Source)
  62. Cooked Winter Squash
    0.5mg (10% DV) in 1 Cup, Cubes
    Database: Standard Release (Common)(Source)
  63. Cooked Celery
    0.5mg (10% DV) in 1 Cup, Diced
    Database: Standard Release (Common)(Source)
  64. Cooked Beet Greens
    0.5mg (9% DV) in 1 Cup (1 Inch Pieces)
    Database: Standard Release (Common)(Source)
  65. Snow Peas
    0.5mg (9% DV) in 1 Cup, Whole
    Database: Standard Release (Common)(Source)
  66. Hubbard Squash
    0.5mg (9% DV) in 1 Cup, Cubes
    Database: Standard Release (Common)(Source)
  67. Cooked New Zealand Spinach
    0.5mg (9% DV) in 1 Cup, Chopped
    Database: Standard Release (Common)(Source)
  68. Cooked Parsnips
    0.5mg (9% DV) in 1/2 Cup Slices
    Database: Standard Release (Common)(Source)
  69. Endive
    0.5mg (9% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  70. Lentil Sprouts
    0.4mg (9% DV) in 1 Cup
    Database: Standard Release (Common)(Source)
  71. Green Cauliflower
    0.4mg (9% DV) in 1 Cup
    Database: Standard Release (Common)(Source)
  72. Cooked Taro
    0.4mg (9% DV) in 1 Cup, Sliced
    Database: Standard Release (Common)(Source)
  73. Cooked Burdock Root
    0.4mg (9% DV) in 1 Cup (1 Inch Pieces)
    Database: Standard Release (Common)(Source)
  74. Cooked Lima Beans
    0.4mg (9% DV) in 1 Cup
    Database: Standard Release (Common)(Source)
  75. Artichokes (Globe Or French)
    0.4mg (9% DV) in 1 Artichoke, Medium
    Database: Standard Release (Common)(Source)
  76. Cooked Yam
    0.4mg (8% DV) in 1 Cup, Cubes
    Database: Standard Release (Common)(Source)
  77. Cooked Collards
    0.4mg (8% DV) in 1 Cup, Chopped
    Database: Standard Release (Common)(Source)
  78. Asparagus (Cooked)
    0.4mg (8% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  79. Mung Bean Sprouts
    0.4mg (8% DV) in 1 Cup
    Database: Standard Release (Common)(Source)
  80. Cooked Turnip Greens
    0.4mg (8% DV) in 1 Cup, Chopped
    Database: Standard Release (Common)(Source)
  81. Brussels Sprouts (Cooked)
    0.4mg (8% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  82. Cooked Broccoli Raab
    0.4mg (8% DV) in 1 Nlea Serving
    Database: Standard Release (Common)(Source)
  83. Sweet Red Bell Peppers
    0.4mg (8% DV) in 1 Medium (Approx 2-3/4 Inch Long, 2-1/2 Dia.)
    Database: Standard Release (Common)(Source)
  84. Asparagus
    0.4mg (7% DV) in 1 Cup
    Database: Standard Release (Common)(Source)
  85. Spaghetti Squash
    0.4mg (7% DV) in 1 Cup, Cubes
    Database: Standard Release (Common)(Source)
  86. Cooked Carrots
    0.4mg (7% DV) in 1 cup slices
    Database: Standard Release (Common)(Source)
  87. Sun-Dried Hot Chile Peppers
    0.4mg (7% DV) in 1 Cup
    Database: Standard Release (Common)(Source)
  88. Arrowroot
    0.4mg (7% DV) in 1 Cup, Sliced
    Database: Standard Release (Common)(Source)
  89. Baby Carrots
    0.3mg (7% DV) in 1 Nlea Serving
    Database: Standard Release (Common)(Source)
  90. Cooked Okra
    0.3mg (7% DV) in 1 cup slices
    Database: Standard Release (Common)(Source)
  91. Dried Ancho Peppers
    0.3mg (7% DV) in 1 Pepper
    Database: Standard Release (Common)(Source)
  92. French Fries
    0.3mg (7% DV) in 10 Strip
    Database: Standard Release (Common)(Source)
  93. Cooked Artichokes (Globe Or French)
    0.3mg (7% DV) in 1 Cup
    Database: Standard Release (Common)(Source)
  94. Canned Asparagus
    0.3mg (7% DV) in 1 Cup
    Database: Standard Release (Common)(Source)
  95. Chicory Greens
    0.3mg (7% DV) in 1 Cup, Chopped
    Database: Standard Release (Common)(Source)
  96. Banana Peppers
    0.3mg (7% DV) in 1 Cup
    Database: Standard Release (Common)(Source)
  97. Spirulina
    0.3mg (7% DV) in 100 grams
    Database: Standard Release (Common)(Source)
  98. Taro
    0.3mg (6% DV) in 1 Cup, Sliced
    Database: Standard Release (Common)(Source)
  99. Cooked Celeriac
    0.3mg (6% DV) in 1 Cup Pieces
    Database: Standard Release (Common)(Source)
  100. Sweet Yellow Peppers
    0.3mg (6% DV) in 1 Pepper, Large (3-3/4 Inch Long, 3 Inch Dia)
    Database: Standard Release (Common)(Source)
  101. Pickled Beets
    0.3mg (6% DV) in 1 Cup Slices
    Database: Standard Release (Common)(Source)
  102. Cooked Tomatoes
    0.3mg (6% DV) in 1 Cup
    Database: Standard Release (Common)(Source)
  103. Lotus Root
    0.3mg (6% DV) in 10 Slices (2-1/2 Inch Dia)
    Database: Standard Release (Common)(Source)
  104. Morel Mushrooms
    0.3mg (6% DV) in 1 Cup
    Database: Standard Release (Common)(Source)
  105. Shiitake Mushrooms
    0.3mg (6% DV) in 1 Piece Whole
    Database: Standard Release (Common)(Source)
  106. Cooked Swiss Chard
    0.3mg (6% DV) in 1 Cup, Chopped
    Database: Standard Release (Common)(Source)
  107. Yautia
    0.3mg (6% DV) in 1 Cup, Sliced
    Database: Standard Release (Common)(Source)
  108. Radish Sprouts
    0.3mg (6% DV) in 1 Cup
    Database: Standard Release (Common)(Source)
  109. Brussels Sprouts (Raw)
    0.3mg (5% DV) in 1 Cup
    Database: Standard Release (Common)(Source)
  110. Cucumber
    0.3mg (5% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  111. Mustard Spinach
    0.3mg (5% DV) in 1 Cup, Chopped
    Database: Standard Release (Common)(Source)
  112. Cooked Kohlrabi
    0.3mg (5% DV) in 1 Cup Slices
    Database: Standard Release (Common)(Source)
  113. Cooked Rutabagas (Neeps Swedes)
    0.3mg (5% DV) in 1 Cup, Cubes
    Database: Standard Release (Common)(Source)
  114. Cooked Spinach
    0.3mg (5% DV) in 1 Cup
    Database: Standard Release (Common)(Source)
  115. Cooked Cabbage
    0.3mg (5% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  116. Turnips
    0.3mg (5% DV) in 1 Cup, Cubes
    Database: Standard Release (Common)(Source)
  117. Red Bell Peppers (Cooked)
    0.3mg (5% DV) in 1 Cup Chopped
    Database: Standard Release (Common)(Source)
  118. Stewed Tomatoes
    0.3mg (5% DV) in 1 Cup
    Database: Standard Release (Common)(Source)
  119. Zucchini
    0.3mg (5% DV) in 1 Cup, Chopped
    Database: Standard Release (Common)(Source)
  120. Cooked Beets
    0.2mg (5% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  121. Cooked Summer Squash
    0.2mg (5% DV) in 1 Cup, Sliced
    Database: Standard Release (Common)(Source)
  122. Okra
    0.2mg (5% DV) in 1 Cup
    Database: Standard Release (Common)(Source)
  123. Cooked Green Peas (Salted)
    0.2mg (5% DV) in 1 Cup
    Database: Standard Release (Common)(Source)
  124. Cooked Green Peas
    0.2mg (5% DV) in 1 Cup
    Database: Standard Release (Common)(Source)
  125. Dried Spirulina Seaweed
    0.2mg (5% DV) in 1 Tablespoon
    Database: Standard Release (Common)(Source)
  126. Bamboo Shoots
    0.2mg (5% DV) in 1 Cup (1/2 Inch Slices)
    Database: Standard Release (Common)(Source)
  127. Parsley
    0.2mg (5% DV) in 1 Cup Chopped
    Database: Standard Release (Common)(Source)
  128. Bitter Melon (Cooked)
    0.2mg (5% DV) in 1 Cup (1/2 Inch Pieces)
    Database: Standard Release (Common)(Source)
  129. Cooked Onions
    0.2mg (5% DV) in 1 Cup
    Database: Standard Release (Common)(Source)
  130. Canned Lima Beans
    0.2mg (5% DV) in 1 Cup
    Database: Standard Release (Common)(Source)
  131. Cooked Red Cabbage
    0.2mg (5% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  132. Cooked Savoy Cabbage
    0.2mg (5% DV) in 1 Cup, Shredded
    Database: Standard Release (Common)(Source)
  133. Eggplant
    0.2mg (5% DV) in 1 Cup, Cubes
    Database: Standard Release (Common)(Source)
  134. Green Snap Beans (Raw)
    0.2mg (5% DV) in 1 Cup 1/2 Inch Pieces
    Database: Standard Release (Common)(Source)
  135. Rutabagas (Neeps Swedes)
    0.2mg (4% DV) in 1 Cup, Cubes
    Database: Standard Release (Common)(Source)
  136. Cooked Nopales
    0.2mg (4% DV) in 1 Cup
    Database: Standard Release (Common)(Source)
  137. Kohlrabi
    0.2mg (4% DV) in 1 Cup
    Database: Standard Release (Common)(Source)
  138. Cooked Turnips
    0.2mg (4% DV) in 1 Cup, Cubes
    Database: Standard Release (Common)(Source)
  139. Cooked Kale
    0.2mg (4% DV) in 1 Cup, Chopped
    Database: Standard Release (Common)(Source)
  140. Cooked Garden Cress
    0.2mg (4% DV) in 1 Cup
    Database: Standard Release (Common)(Source)
  141. Cassava
    0.2mg (4% DV) in 1 Cup
    Database: Standard Release (Common)(Source)
  142. Winter Squash
    0.2mg (4% DV) in 1 Cup, Cubes
    Database: Standard Release (Common)(Source)
  143. Cooked Mustard Spinach
    0.2mg (4% DV) in 1 Cup, Chopped
    Database: Standard Release (Common)(Source)
  144. Beets (Raw)
    0.2mg (4% DV) in 1 Cup
    Database: Standard Release (Common)(Source)
  145. Serrano Peppers
    0.2mg (4% DV) in 1 Cup, Chopped
    Database: Standard Release (Common)(Source)
  146. Turnip Greens
    0.2mg (4% DV) in 1 Cup, Chopped
    Database: Standard Release (Common)(Source)
  147. Crookneck Summer Squash
    0.2mg (4% DV) in 1 Cup Sliced
    Database: Standard Release (Common)(Source)
  148. Fennel
    0.2mg (4% DV) in 1 Cup, Sliced
    Database: Standard Release (Common)(Source)
  149. Bitter Melon
    0.2mg (4% DV) in 1 Cup (1/2 Inch Pieces)
    Database: Standard Release (Common)(Source)
  150. Onions
    0.2mg (4% DV) in 1 Cup, Chopped
    Database: Standard Release (Common)(Source)
  151. Carrots
    0.2mg (4% DV) in 1 Large (7-1/4 Inch To 8-/1/2 Inch Long)
    Database: Standard Release (Common)(Source)
  152. Chicory Roots
    0.2mg (4% DV) in 1 Root
    Database: Standard Release (Common)(Source)
  153. Cooked Okra (Previously Frozen)
    0.2mg (4% DV) in 1/2 Cup Slices
    Database: Standard Release (Common)(Source)
  154. Radishes
    0.2mg (4% DV) in 1 Cup Slices
    Database: Standard Release (Common)(Source)
  155. Cooked Scallop Squash
    0.2mg (4% DV) in 1 Cup, Mashed
    Database: Standard Release (Common)(Source)
  156. Maitake Mushrooms
    0.2mg (4% DV) in 1 Cup Diced
    Database: Standard Release (Common)(Source)
  157. Cabbage
    0.2mg (4% DV) in 1 Cup, Chopped
    Database: Standard Release (Common)(Source)
  158. Alfalfa Sprouts
    0.2mg (4% DV) in 1 Cup
    Database: Standard Release (Common)(Source)
  159. Palm Hearts (Canned)
    0.2mg (4% DV) in 1 Cup
    Database: Standard Release (Common)(Source)
  160. Cooked Lotus Root
    0.2mg (4% DV) in 1/2 Cup
    Database: Standard Release (Common)(Source)
  161. Canned Mung Bean Sprouts
    0.2mg (4% DV) in 1 Cup
    Database: Standard Release (Common)(Source)
  162. New Zealand Spinach
    0.2mg (4% DV) in 1 Cup, Chopped
    Database: Standard Release (Common)(Source)
  163. Summer Squash
    0.2mg (4% DV) in 1 Cup, Sliced
    Database: Standard Release (Common)(Source)
  164. Cooked Tahitian Taro
    0.2mg (3% DV) in 1 Cup Slices
    Database: Standard Release (Common)(Source)
  165. Cooked Oriental Radishes
    0.2mg (3% DV) in 1 Cup, Sliced
    Database: Standard Release (Common)(Source)
  166. Cooked Mustard Greens
    0.2mg (3% DV) in 1 Cup, Chopped
    Database: Standard Release (Common)(Source)
  167. Kanpyo
    0.2mg (3% DV) in 1 Strip
    Database: Standard Release (Common)(Source)
  168. Oriental Radishes
    0.2mg (3% DV) in 1 Cup Slices
    Database: Standard Release (Common)(Source)
  169. Celery
    0.2mg (3% DV) in 1 Stalk, Large (11 Inch-12 Inch Long)
    Database: Standard Release (Common)(Source)
  170. Tahitian Taro
    0.2mg (3% DV) in 1 Cup Slices
    Database: Standard Release (Common)(Source)
  171. Yellow Tomatoes
    0.2mg (3% DV) in 1 Cup, Chopped
    Database: Standard Release (Common)(Source)
  172. Peas
    0.2mg (3% DV) in 1 Cup
    Database: Standard Release (Common)(Source)
  173. Green Bell Peppers
    0.1mg (3% DV) in 1 Cup, Chopped
    Database: Standard Release (Common)(Source)
  174. Sweet Onions
    0.1mg (3% DV) in 1 Nlea Serving
    Database: Standard Release (Common)(Source)
  175. Nopales
    0.1mg (3% DV) in 1 Cup, Sliced
    Database: Standard Release (Common)(Source)
  176. Onion Rings
    0.1mg (3% DV) in 1 Cup
    Database: Standard Release (Common)(Source)
  177. Cooked Chinese Broccoli
    0.1mg (3% DV) in 1 Cup
    Database: Standard Release (Common)(Source)
  178. Laver Seaweed
    0.1mg (3% DV) in 10 Sheets
    Database: Standard Release (Common)(Source)
  179. Pak-Choi (Bok Choy) (Cooked)
    0.1mg (3% DV) in 1 Cup, Shredded
    Database: Standard Release (Common)(Source)
  180. Scallop Squash
    0.1mg (3% DV) in 1 Cup Slices
    Database: Standard Release (Common)(Source)
  181. Tomatoes
    0.1mg (3% DV) in 1 Cup Cherry Tomatoes
    Database: Standard Release (Common)(Source)
  182. Sauerkraut
    0.1mg (3% DV) in 1 Cup
    Database: Standard Release (Common)(Source)
  183. Red Cabbage
    0.1mg (3% DV) in 1 Cup, Chopped
    Database: Standard Release (Common)(Source)
  184. Savoy Cabbage
    0.1mg (3% DV) in 1 Cup, Shredded
    Database: Standard Release (Common)(Source)
  185. Broccoli Raab (Rapini)
    0.1mg (3% DV) in 1 Cup Chopped
    Database: Standard Release (Common)(Source)
  186. Sauteed Green Bell Peppers
    0.1mg (3% DV) in 1 Cup Chopped
    Database: Standard Release (Common)(Source)
  187. Leeks
    0.1mg (3% DV) in 1 Cup
    Database: Standard Release (Common)(Source)
  188. Cooked Swamp Cabbage
    0.1mg (2% DV) in 1 Cup, Chopped
    Database: Standard Release (Common)(Source)
  189. Garden Cress
    0.1mg (2% DV) in 1 Cup
    Database: Standard Release (Common)(Source)
  190. Bamboo Shoots (Canned)
    0.1mg (2% DV) in 1 Cup (1/8 Inch Slices)
    Database: Standard Release (Common)(Source)
  191. Dried Fungi Cloud Ears
    0.1mg (2% DV) in 5 pieces
    Database: Standard Release (Common)(Source)
  192. Mustard Greens
    0.1mg (2% DV) in 1 Cup, Chopped
    Database: Standard Release (Common)(Source)
  193. Green Chili Peppers
    0.1mg (2% DV) in 1 Cup
    Database: Standard Release (Common)(Source)
  194. Chrysanthemum Leaves
    0.1mg (2% DV) in 1 Cup, Chopped
    Database: Standard Release (Common)(Source)
  195. Dried Pasilla Peppers
    0.1mg (2% DV) in 1 Pepper
    Database: Standard Release (Common)(Source)
  196. Radicchio
    0.1mg (2% DV) in 1 Cup, Shredded
    Database: Standard Release (Common)(Source)
  197. Cooked Red Bell Peppers
    0.1mg (2% DV) in 1 Cup, Strips
    Database: Standard Release (Common)(Source)
  198. Cooked Green Bell Peppers
    0.1mg (2% DV) in 1 Cup, Chopped Or Strips
    Database: Standard Release (Common)(Source)
  199. Watercress
    0.1mg (2% DV) in 1 Cup, Chopped
    Database: Standard Release (Common)(Source)
  200. Collards
    0.1mg (2% DV) in 1 Cup, Chopped
    Database: Standard Release (Common)(Source)