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200 Vegetables Highest in Phosphorus

Ranked by a Common Serving Size
1250mg Phosphorus = 100% DV
  1. Succotash
    224.6mg (18% DV) in 1 cup
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  2. Cooked Lima Beans
    221mg (18% DV) in 1 cup
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  3. Stirfried Soybean Sprouts
    216mg (17% DV) in 100 grams
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  4. Pea Sprouts
    198mg (16% DV) in 1 cup
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  5. Cooked Green Peas
    187.2mg (15% DV) in 1 cup
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  6. Cooked Green Peas (Salted)
    187.2mg (15% DV) in 1 cup
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  7. Celeriac
    179.4mg (14% DV) in 1 cup
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  8. Canned Lima Beans
    176.1mg (14% DV) in 1 cup
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  9. Portobellos (Exposed To Sunlight Or Uv)
    163.4mg (13% DV) in 1 cup sliced
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  10. Peas
    156.6mg (13% DV) in 1 cup
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  11. Cooked Lentil Sprouts
    153mg (12% DV) in 100 grams
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  12. Cooked White Button Mushrooms
    135.7mg (11% DV) in 1 cup pieces
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  13. Lentil Sprouts
    133.2mg (11% DV) in 1 cup
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  14. Mashed Sweet Potatoes
    132.6mg (11% DV) in 1 cup
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  15. Yellow Sweet Corn
    129.1mg (10% DV) in 1 cup
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  16. Morel Mushrooms
    128mg (10% DV) in 1 cup
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  17. Cooked Soybean Sprouts
    126.9mg (10% DV) in 1 cup
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  18. Baked Red Potatoes
    124.6mg (10% DV) in 1 potato medium (2-1/4 Inch to 3-1/4 Inch dia.)
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  19. Baked Potatoes (With Skin)
    121.1mg (10% DV) in 1 potato medium
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  20. Arrowroot
    117.6mg (9% DV) in 1 cup, sliced
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  21. Cooked Burdock Root
    116.3mg (9% DV) in 1 cup (1 Inch pieces)
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  22. Artichokes (Globe Or French)
    115.2mg (9% DV) in 1 artichoke, medium
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  23. Soybean Sprouts
    114.8mg (9% DV) in 1 cup
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  24. White Button Mushrooms (Stir-fried)
    113.4mg (9% DV) in 1 cup sliced
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  25. Canned Straw Mushrooms
    111mg (9% DV) in 1 cup
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  26. Hash Browns
    109.2mg (9% DV) in 1 cup
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  27. Boiled Sweet Potatoes
    105mg (8% DV) in 1 cup, mashed
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  28. Broccoli (Cooked)
    104.5mg (8% DV) in 1 cup chopped
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  29. Cremini Mushrooms
    104.4mg (8% DV) in 1 cup whole
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  30. Raw Crimini Mushrooms (Exposed To Sunlight Or UV)
    104.4mg (8% DV) in 1 cup whole
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  31. Canned Asparagus
    104.1mg (8% DV) in 1 cup
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  32. Oyster Mushrooms
    103.2mg (8% DV) in 1 cup sliced
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  33. Canned Mushrooms
    103mg (8% DV) in 1 cup
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  34. Cooked Artichokes (Globe Or French)
    102.5mg (8% DV) in 1 cup
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  35. Cooked Celeriac
    102.3mg (8% DV) in 1 cup pieces
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  36. Fiddlehead Ferns
    101mg (8% DV) in 100 grams
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  37. Cooked Spinach
    100.8mg (8% DV) in 1 cup
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  38. Cooked Taro
    100.3mg (8% DV) in 1 cup, sliced
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  39. Canned Tomato Puree
    100mg (8% DV) in 1 cup
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  40. Asparagus (Cooked)
    97.2mg (8% DV) in 1 cup
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  41. Palm Hearts (Canned)
    94.9mg (8% DV) in 1 cup
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  42. Parsnips
    94.4mg (8% DV) in 1 cup slices
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  43. Portabella Mushrooms
    92.9mg (7% DV) in 1 cup diced
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  44. Raw Portabellas (Exposed to Sunlight or UV)
    92.9mg (7% DV) in 1 cup diced
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  45. Cooked Podded Peas
    92.8mg (7% DV) in 1 cup
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  46. Baked Acorn Squash
    92.3mg (7% DV) in 1 cup, cubes
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  47. Cooked Tahitian Taro
    91.8mg (7% DV) in 1 cup slices
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  48. Bamboo Shoots
    89.1mg (7% DV) in 1 cup (1/2 Inch slices)
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  49. Cooked Snow Peas
    88mg (7% DV) in 1 cup
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  50. Brussels Sprouts (Cooked)
    87.4mg (7% DV) in 1 cup
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  51. Taro
    87.4mg (7% DV) in 1 cup, sliced
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  52. Canned Pumpkin
    85.8mg (7% DV) in 1 cup
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  53. Cooked Sweet White Corn
    81.9mg (7% DV) in 1 ear, small (5-1/2 Inch to 6-1/2 Inch long)
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  54. Lotus Root
    81mg (6% DV) in 10 slices (2-1/2 Inch dia)
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  55. Baked Potato (No Skin)
    78mg (6% DV) in 1 potato (2-1/3 Inch x 4-3/4 Inch)
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  56. Baked Potatoes
    75mg (6% DV) in 100 grams
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  57. Cooked Kohlrabi
    74.3mg (6% DV) in 1 cup slices
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  58. Rutabagas (Neeps, Swedes)
    74.2mg (6% DV) in 1 cup, cubes
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  59. Cooked Onions
    73.5mg (6% DV) in 1 cup
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  60. Cooked Pumpkin
    73.5mg (6% DV) in 1 cup, mashed
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  61. Baked Russet Potatoes
    71mg (6% DV) in 100 grams
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  62. Cooked Summer Squash
    70.2mg (6% DV) in 1 cup, sliced
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  63. Cooked Broccoli Raab
    69.7mg (6% DV) in 1 NLEA serving
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  64. Cooked Rutabagas (Neeps, Swedes)
    69.7mg (6% DV) in 1 cup, cubes
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  65. Asparagus
    69.7mg (6% DV) in 1 cup
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  66. Yautia
    68.9mg (6% DV) in 1 cup, sliced
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  67. Cooked Yellow Sweet Corn
    68.5mg (5% DV) in 1 ear small (5-1/2 Inch to 6-1/2 Inch long)
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  68. Kidney Bean Sprouts
    68.1mg (5% DV) in 1 cup
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  69. Citronella (Lemon Grass)
    67.7mg (5% DV) in 1 cup
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  70. Cooked Scallop Squash
    67.2mg (5% DV) in 1 cup, mashed
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  71. Cooked Tomatoes
    67.2mg (5% DV) in 1 cup
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  72. French Fries
    66.9mg (5% DV) in 10 strip
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  73. Cooked Yam
    66.6mg (5% DV) in 1 cup, cubes
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  74. Cooked Zucchini
    66.6mg (5% DV) in 1 cup, sliced
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  75. Cooked Acorn Squash
    66.2mg (5% DV) in 1 cup, mashed
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  76. Sweet White Corn
    65mg (5% DV) in 1 ear, small (5-1/2 Inch to 6-1/2 Inch long)
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  77. Cooked Garden Cress
    64.8mg (5% DV) in 1 cup
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  78. Cooked Beets
    64.6mg (5% DV) in 1 cup
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  79. Jute Potherb (Molokhiya) (Cooked)
    62.6mg (5% DV) in 1 cup
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  80. Sweet Potatoes
    62.5mg (5% DV) in 1 cup, cubes
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  81. Kohlrabi
    62.1mg (5% DV) in 1 cup
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  82. Cooked Sweet Potatoes
    61.6mg (5% DV) in 1 medium (2 Inch dia, 5 Inch long, raw)
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  83. Okra
    61mg (5% DV) in 1 cup
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  84. Cooked Collards
    60.8mg (5% DV) in 1 cup, chopped
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  85. Brussels Sprouts (Raw)
    60.7mg (5% DV) in 1 cup
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  86. White Button Mushrooms
    60.2mg (5% DV) in 1 cup, pieces or slices
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  87. Raw White Button Mushrooms (Exposed To Sunlight Or UV)
    60.2mg (5% DV) in 1 cup pieces or slices
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  88. Broccoli
    60.1mg (5% DV) in 1 cup chopped
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  89. Boiled Potatoes
    59.8mg (5% DV) in 1 potato (2-1/2 Inch dia, sphere)
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  90. Cooked Beet Greens
    59mg (5% DV) in 1 cup (1 Inch pieces)
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  91. Sun-dried Hot Chile Peppers
    58.8mg (5% DV) in 1 cup
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  92. Cooked Mustard Greens
    58.8mg (5% DV) in 1 cup, chopped
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  93. Cooked Hawaiin Mountain Yam
    58mg (5% DV) in 1 cup, cubes
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  94. Cooked Swiss Chard
    57.8mg (5% DV) in 1 cup, chopped
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  95. Tahitian Taro
    56.3mg (5% DV) in 1 cup slices
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  96. Mung Bean Sprouts
    56.2mg (4% DV) in 1 cup
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  97. Pumpkin Leaves (Cooked)
    56.1mg (4% DV) in 1 cup
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  98. Cassava
    55.6mg (4% DV) in 1 cup
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  99. Cooked Butternut Squash
    55.4mg (4% DV) in 1 cup, cubes
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  100. Canned Tomato Paste
    54.8mg (4% DV) in 1/4 cup
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  101. Beets (Raw)
    54.4mg (4% DV) in 1 cup
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  102. Cooked Parsnips
    53.8mg (4% DV) in 1/2 cup slices
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  103. Cooked Crookneck Summer Squash
    52.2mg (4% DV) in 1 cup, sliced
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  104. Vinespinach
    52mg (4% DV) in 100 grams
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  105. Maitake Mushrooms
    51.8mg (4% DV) in 1 cup diced
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  106. Cooked Green Cauliflower
    51.3mg (4% DV) in 1/5 head
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  107. Cooked Okra
    51.2mg (4% DV) in 1 cup slices
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  108. Acorn Squash
    50.4mg (4% DV) in 1 cup, cubes
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  109. Yellow Tomatoes
    50mg (4% DV) in 1 cup, chopped
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  110. Cooked Cabbage
    49.5mg (4% DV) in 1 cup
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  111. Cooked Red Cabbage
    49.5mg (4% DV) in 1 cup
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  112. Cooked Scotch Kale
    49.4mg (4% DV) in 1 cup, chopped
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  113. Pak-choi (Bok Choy) (Cooked)
    49.3mg (4% DV) in 1 cup, shredded
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  114. Cooked Yellow Snap Beans
    48.8mg (4% DV) in 1 cup
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  115. Cooked Savoy Cabbage
    47.9mg (4% DV) in 1 cup, shredded
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  116. Cooked Hubbard Squash
    47.2mg (4% DV) in 1 cup, cubes
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  117. Zucchini
    47.1mg (4% DV) in 1 cup, chopped
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  118. Cauliflower
    47.1mg (4% DV) in 1 cup chopped (1/2 Inch pieces)
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  119. Cooked Carrots
    46.8mg (4% DV) in 1 cup slices
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  120. Cooked Lotus Root
    46.8mg (4% DV) in 1/2 cup
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  121. Scallop Squash
    46.8mg (4% DV) in 1 cup slices
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  122. Cooked Chayote
    46.4mg (4% DV) in 1 cup (1 Inch pieces)
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  123. Onions
    46.4mg (4% DV) in 1 cup, chopped
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  124. Butternut Squash
    46.2mg (4% DV) in 1 cup, cubes
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  125. Dried Fungi Cloud Ears
    46mg (4% DV) in 5 pieces
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  126. Cooked Pumpkin Flowers
    45.6mg (4% DV) in 1 cup
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  127. Bitter Melon (Cooked)
    44.6mg (4% DV) in 1 cup (1/2 Inch pieces)
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  128. Sweet Yellow Peppers
    44.6mg (4% DV) in 1 pepper, large (3-3/4 Inch long, 3 Inch dia)
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  129. Cooked Dandelion Greens
    44.1mg (4% DV) in 1 cup, chopped
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  130. Fennel
    43.5mg (3% DV) in 1 cup, sliced
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  131. Cooked Chrysanthemum
    43mg (3% DV) in 1 cup (1 Inch pieces)
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  132. Chinese Broccoli
    43mg (3% DV) in 100 grams
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  133. Summer Squash
    42.9mg (3% DV) in 1 cup, sliced
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  134. Radish Sprouts
    42.9mg (3% DV) in 1 cup
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  135. Cooked Purslane
    42.6mg (3% DV) in 1 cup
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  136. Cooked Shiitake Mushrooms
    42.1mg (3% DV) in 1 cup pieces
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  137. Mustard Spinach
    42mg (3% DV) in 1 cup, chopped
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  138. Serrano Peppers
    42mg (3% DV) in 1 cup, chopped
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  139. Cooked Turnip Greens
    41.8mg (3% DV) in 1 cup, chopped
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  140. Scotch Kale
    41.5mg (3% DV) in 1 cup, chopped
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  141. Cooked Swamp Cabbage
    41.2mg (3% DV) in 1 cup, chopped
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  142. Crookneck Summer Squash
    40.6mg (3% DV) in 1 cup sliced
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  143. Pumpkin Leaves
    40.6mg (3% DV) in 1 cup
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  144. Cooked Turnips
    40.6mg (3% DV) in 1 cup, cubes
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  145. Canned Mung Bean Sprouts
    40mg (3% DV) in 1 cup
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  146. Sweet Onions
    40mg (3% DV) in 1 NLEA serving
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  147. Cooked Cauliflower
    39.7mg (3% DV) in 1 cup
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  148. Green Cauliflower
    39.7mg (3% DV) in 1 cup
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  149. Banana Peppers
    39.7mg (3% DV) in 1 cup
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  150. Cooked New Zealand Spinach
    39.6mg (3% DV) in 1 cup, chopped
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  151. Cooked Green Beans (Previously Frozen)
    39.2mg (3% DV) in 1 cup
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  152. Cooked Winter Squash
    39mg (3% DV) in 1 cup, cubes
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  153. Pickled Beets
    38.6mg (3% DV) in 1 cup slices
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  154. Stewed Tomatoes
    38.4mg (3% DV) in 1 cup
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  155. Green Snap Beans (Raw)
    38mg (3% DV) in 1 cup 1/2 Inch pieces
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  156. Garden Cress
    38mg (3% DV) in 1 cup
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  157. Yellow Snap Beans
    38mg (3% DV) in 1 cup 1/2 Inch pieces
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  158. Cooked Celery
    37.5mg (3% DV) in 1 cup, diced
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  159. Chicory Roots
    36.6mg (3% DV) in 1 root
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  160. Cooked Kale
    36.4mg (3% DV) in 1 cup, chopped
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  161. Dandelion Greens
    36.3mg (3% DV) in 1 cup, chopped
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  162. Cooked Green Snap Beans
    36.3mg (3% DV) in 1 cup
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  163. Cooked Chinese Broccoli
    36.1mg (3% DV) in 1 cup
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  164. Kimchi
    36mg (3% DV) in 1 cup
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  165. Tomatoes
    35.8mg (3% DV) in 1 cup cherry tomatoes
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  166. Cooked Oriental Radishes
    35.3mg (3% DV) in 1 cup, sliced
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  167. Turnips
    35.1mg (3% DV) in 1 cup, cubes
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  168. Parsley
    34.8mg (3% DV) in 1 cup chopped
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  169. Green Tomatoes
    34.4mg (3% DV) in 1 medium
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  170. Dried Ancho Peppers
    34.2mg (3% DV) in 1 pepper
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  171. Onion Rings
    34.1mg (3% DV) in 1 cup
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  172. Cooked Okra (Previously Frozen)
    34mg (3% DV) in 1/2 cup slices
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  173. Snow Peas
    33.4mg (3% DV) in 1 cup, whole
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  174. Cooked Escarole
    33mg (3% DV) in 1 cup
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  175. Bamboo Shoots (Canned)
    32.8mg (3% DV) in 1 cup (1/8 Inch slices)
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  176. Mustard Greens
    32.5mg (3% DV) in 1 cup, chopped
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  177. Cooked Mustard Spinach
    32.4mg (3% DV) in 1 cup, chopped
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  178. Leeks
    31.2mg (2% DV) in 1 cup
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  179. Sweet Red Bell Peppers
    30.9mg (2% DV) in 1 medium (approx 2-3/4 Inch long, 2-1/2 dia.)
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  180. Chantarelle Mushrooms
    30.8mg (2% DV) in 1 cup
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  181. Green Bell Peppers
    29.8mg (2% DV) in 1 cup, chopped
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  182. Savoy Cabbage
    29.4mg (2% DV) in 1 cup, shredded
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  183. Broccoli Raab (Rapini)
    29.2mg (2% DV) in 1 cup chopped
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  184. Bitter Melon
    28.8mg (2% DV) in 1 cup (1/2 Inch pieces)
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  185. Sauerkraut
    28.4mg (2% DV) in 1 cup
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  186. Chrysanthemum Leaves
    27.5mg (2% DV) in 1 cup, chopped
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  187. Red Cabbage
    26.7mg (2% DV) in 1 cup, chopped
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  188. Oriental Radishes
    26.7mg (2% DV) in 1 cup slices
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  189. Winter Squash
    26.7mg (2% DV) in 1 cup, cubes
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  190. Bok Choy
    25.9mg (2% DV) in 1 cup, shredded
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  191. Carrots
    25.2mg (2% DV) in 1 large (7-1/4 Inch to 8-/1/2 Inch long)
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  192. Cucumber
    25mg (2% DV) in 1 cup
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  193. Red Bell Peppers (Cooked)
    24.4mg (2% DV) in 1 cup chopped
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  194. Hubbard Squash
    24.4mg (2% DV) in 1 cup, cubes
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  195. Cooked Green Bell Peppers
    24.3mg (2% DV) in 1 cup, chopped or strips
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  196. Cooked Red Bell Peppers
    24.3mg (2% DV) in 1 cup, strips
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  197. Bamboo Shoots (Cooked)
    24mg (2% DV) in 1 cup (1/2 Inch slices)
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  198. Cooked Nopales
    23.8mg (2% DV) in 1 cup
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  199. Baby Carrots
    23.8mg (2% DV) in 1 NLEA serving
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  200. Radishes
    23.2mg (2% DV) in 1 cup slices
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