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200 Vegetables Lowest in Phosphorus

Ranked by a Common Serving Size
1250mg Phosphorus = 100% DV
  1. Ginger
    0.7mg in 1 tsp
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  2. Low Sodium Sweet Pickles
    0.7mg in 1 slice
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  3. Dried Chives
    1mg in 1 tbsp
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  4. Chives
    1.7mg in 1 tbsp chopped
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  5. Cilantro
    1.9mg in 1/4 cup
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  6. Canned Pimentos
    2mg in 1 tbsp
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  7. Sweet Pickled Relish
    2.1mg in 1 tbsp
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  8. Wasabi Root
    2.2mg in 1 teaspoon
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  9. Freeze-Dried Parsley
    2.2mg in 1 tbsp
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  10. Celtuce
    3.1mg in 1 leaf
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  11. Jalapeno Peppers
    3.6mg in 1 pepper
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  12. Kelp Seaweed
    4.2mg in 2 tbsp (1/8 cup)
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  13. Ketchup
    4.4mg in 1 tbsp
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  14. Low Sodium Ketchup
    4.4mg in 1 tbsp
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  15. Garlic
    4.6mg in 1 clove
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  16. Enoki Mushrooms
    5.3mg in 1 large
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  17. Spring Onions
    5.6mg in 1 medium (4-1/8 Inch long)
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  18. Dill Pickles
    5.6mg in 1 spear, small
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  19. Reduced Sodium Dill Pickles
    5.6mg in 1 spear, small
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  20. Shallots
    6mg in 1 tbsp chopped
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  21. Hot Dog Relish
    6mg in 1 tbsp
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  22. Sweet Pickled Cucumbers
    6.3mg (1% DV) in 1 large Gherkin (3 Inch long)
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  23. Sun-dried Tomatoes
    7.1mg (1% DV) in 1 piece
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  24. Yellow Onions
    7.3mg (1% DV) in 1/4 cup
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  25. Hungarian Peppers
    7.8mg (1% DV) in 1 pepper
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  26. Red Leaf Lettuce
    7.8mg (1% DV) in 1 cup shredded
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  27. Wakame
    8mg (1% DV) in 2 tbsp (1/8 cup)
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  28. Dried Spirulina Seaweed
    8.3mg (1% DV) in 1 tablespoon
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  29. Collards
    9mg (1% DV) in 1 cup, chopped
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  30. Arugula
    10.4mg (1% DV) in 1 cup
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  31. Green Leaf Lettuce
    10.4mg (1% DV) in 1 cup shredded
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  32. Dried Shiitake Mushrooms
    10.6mg (1% DV) in 1 mushroom
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  33. Spirulina
    11mg (1% DV) in 100 grams
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  34. Kanpyo
    11.8mg (1% DV) in 1 strip
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  35. Spaghetti Squash
    12.1mg (1% DV) in 1 cup, cubes
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  36. Tomatillos
    13.3mg (1% DV) in 1 medium
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  37. Chrysanthemum
    13.5mg (1% DV) in 1 cup (1 Inch pieces)
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  38. Chicory Greens
    13.6mg (1% DV) in 1 cup, chopped
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  39. Nopales
    13.8mg (1% DV) in 1 cup, sliced
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  40. Witloof Chicory
    13.8mg (1% DV) in 1 head
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  41. Jew's Ear
    13.9mg (1% DV) in 1 cup slices
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  42. Endive
    14mg (1% DV) in 1 cup
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  43. White Icicle Radishes (Daikon)
    14mg (1% DV) in 1/2 cup slices
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  44. Romaine Lettuce
    14.1mg (1% DV) in 1 cup shredded
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  45. Iceberg Lettuce
    14.4mg (1% DV) in 1 cup shredded
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  46. Spinach
    14.7mg (1% DV) in 1 cup
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  47. Kale
    14.7mg (1% DV) in 1 cup 1 Inch pieces, loosely packed
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  48. Cooked Eggplant
    14.9mg (1% DV) in 1 cup (1 Inch cubes)
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  49. Laver Seaweed
    15.1mg (1% DV) in 10 sheets
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  50. Green Chili Peppers
    15.3mg (1% DV) in 1 cup
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  51. Celery
    15.4mg (1% DV) in 1 stalk, large (11 Inch-12 Inch long)
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  52. Beet Greens (Raw)
    15.6mg (1% DV) in 1 cup
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  53. New Zealand Spinach
    15.7mg (1% DV) in 1 cup, chopped
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  54. Irishmoss Seaweed
    15.7mg (1% DV) in 2 tbsp (1/8 cup)
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  55. Cooked Malabar Spinach
    15.8mg (1% DV) in 1 cup
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  56. Radicchio
    16mg (1% DV) in 1 cup, shredded
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  57. Pumpkin Flowers
    16.2mg (1% DV) in 1 cup
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  58. Swiss Chard
    16.6mg (1% DV) in 1 cup
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  59. Sauteed Green Bell Peppers
    17.3mg (1% DV) in 1 cup chopped
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  60. Butterhead Lettuce
    18.2mg (1% DV) in 1 cup, shredded or chopped
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  61. Dried Pasilla Peppers
    18.7mg (1% DV) in 1 pepper
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  62. Purslane
    18.9mg (2% DV) in 1 cup
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  63. Red Chili Peppers
    19.4mg (2% DV) in 1 pepper
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  64. Eggplant
    19.7mg (2% DV) in 1 cup, cubes
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  65. Low Sodium Sour Pickles
    20mg (2% DV) in 1 cup, chopped or diced
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  66. Watercress
    20.4mg (2% DV) in 1 cup, chopped
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  67. Hot Green Chili Peppers
    20.7mg (2% DV) in 1 pepper
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  68. Cooked Napa Cabbage
    20.7mg (2% DV) in 1 cup
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  69. Cooked Leeks
    21.1mg (2% DV) in 1 leek
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  70. Shiitake Mushrooms
    21.3mg (2% DV) in 1 piece whole
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  71. Cooked Spaghetti Squash
    21.7mg (2% DV) in 1 cup
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  72. Sour Pickled Cucumber
    21.7mg (2% DV) in 1 cup
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  73. Swamp Cabbage
    21.8mg (2% DV) in 1 cup, chopped
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  74. Alfalfa Sprouts
    23.1mg (2% DV) in 1 cup
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  75. Turnip Greens
    23.1mg (2% DV) in 1 cup, chopped
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  76. Cabbage
    23.1mg (2% DV) in 1 cup, chopped
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  77. Radishes
    23.2mg (2% DV) in 1 cup slices
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  78. Baby Carrots
    23.8mg (2% DV) in 1 NLEA serving
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  79. Cooked Nopales
    23.8mg (2% DV) in 1 cup
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  80. Bamboo Shoots (Cooked)
    24mg (2% DV) in 1 cup (1/2 Inch slices)
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  81. Cooked Green Bell Peppers
    24.3mg (2% DV) in 1 cup, chopped or strips
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  82. Cooked Red Bell Peppers
    24.3mg (2% DV) in 1 cup, strips
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  83. Hubbard Squash
    24.4mg (2% DV) in 1 cup, cubes
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  84. Red Bell Peppers (Cooked)
    24.4mg (2% DV) in 1 cup chopped
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  85. Cucumber
    25mg (2% DV) in 1 cup
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  86. Carrots
    25.2mg (2% DV) in 1 large (7-1/4 Inch to 8-/1/2 Inch long)
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  87. Bok Choy
    25.9mg (2% DV) in 1 cup, shredded
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  88. Oriental Radishes
    26.7mg (2% DV) in 1 cup slices
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  89. Winter Squash
    26.7mg (2% DV) in 1 cup, cubes
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  90. Red Cabbage
    26.7mg (2% DV) in 1 cup, chopped
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  91. Chrysanthemum Leaves
    27.5mg (2% DV) in 1 cup, chopped
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  92. Sauerkraut
    28.4mg (2% DV) in 1 cup
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  93. Bitter Melon
    28.8mg (2% DV) in 1 cup (1/2 Inch pieces)
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  94. Broccoli Raab (Rapini)
    29.2mg (2% DV) in 1 cup chopped
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  95. Savoy Cabbage
    29.4mg (2% DV) in 1 cup, shredded
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  96. Green Bell Peppers
    29.8mg (2% DV) in 1 cup, chopped
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  97. Chantarelle Mushrooms
    30.8mg (2% DV) in 1 cup
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  98. 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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  99. Leeks
    31.2mg (2% DV) in 1 cup
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  100. Cooked Mustard Spinach
    32.4mg (3% DV) in 1 cup, chopped
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  101. Mustard Greens
    32.5mg (3% DV) in 1 cup, chopped
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  102. Bamboo Shoots (Canned)
    32.8mg (3% DV) in 1 cup (1/8 Inch slices)
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  103. Cooked Escarole
    33mg (3% DV) in 1 cup
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  104. Snow Peas
    33.4mg (3% DV) in 1 cup, whole
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  105. Cooked Okra (Previously Frozen)
    34mg (3% DV) in 1/2 cup slices
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  106. Onion Rings
    34.1mg (3% DV) in 1 cup
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  107. Dried Ancho Peppers
    34.2mg (3% DV) in 1 pepper
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  108. Green Tomatoes
    34.4mg (3% DV) in 1 medium
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  109. Parsley
    34.8mg (3% DV) in 1 cup chopped
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  110. Turnips
    35.1mg (3% DV) in 1 cup, cubes
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  111. Cooked Oriental Radishes
    35.3mg (3% DV) in 1 cup, sliced
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  112. Tomatoes
    35.8mg (3% DV) in 1 cup cherry tomatoes
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  113. Kimchi
    36mg (3% DV) in 1 cup
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  114. Cooked Chinese Broccoli
    36.1mg (3% DV) in 1 cup
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  115. Cooked Green Snap Beans
    36.3mg (3% DV) in 1 cup
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  116. Dandelion Greens
    36.3mg (3% DV) in 1 cup, chopped
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  117. Cooked Kale
    36.4mg (3% DV) in 1 cup, chopped
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  118. Chicory Roots
    36.6mg (3% DV) in 1 root
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  119. Cooked Celery
    37.5mg (3% DV) in 1 cup, diced
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  120. Green Snap Beans (Raw)
    38mg (3% DV) in 1 cup 1/2 Inch pieces
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  121. Garden Cress
    38mg (3% DV) in 1 cup
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  122. Yellow Snap Beans
    38mg (3% DV) in 1 cup 1/2 Inch pieces
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  123. Stewed Tomatoes
    38.4mg (3% DV) in 1 cup
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  124. Pickled Beets
    38.6mg (3% DV) in 1 cup slices
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  125. Cooked Winter Squash
    39mg (3% DV) in 1 cup, cubes
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  126. Cooked Green Beans (Previously Frozen)
    39.2mg (3% DV) in 1 cup
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  127. Cooked New Zealand Spinach
    39.6mg (3% DV) in 1 cup, chopped
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  128. Cooked Cauliflower
    39.7mg (3% DV) in 1 cup
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  129. Green Cauliflower
    39.7mg (3% DV) in 1 cup
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  130. Banana Peppers
    39.7mg (3% DV) in 1 cup
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  131. Sweet Onions
    40mg (3% DV) in 1 NLEA serving
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  132. Canned Mung Bean Sprouts
    40mg (3% DV) in 1 cup
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  133. Pumpkin Leaves
    40.6mg (3% DV) in 1 cup
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  134. Cooked Turnips
    40.6mg (3% DV) in 1 cup, cubes
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  135. Crookneck Summer Squash
    40.6mg (3% DV) in 1 cup sliced
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  136. Cooked Swamp Cabbage
    41.2mg (3% DV) in 1 cup, chopped
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  137. Scotch Kale
    41.5mg (3% DV) in 1 cup, chopped
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  138. Cooked Turnip Greens
    41.8mg (3% DV) in 1 cup, chopped
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  139. Mustard Spinach
    42mg (3% DV) in 1 cup, chopped
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  140. Serrano Peppers
    42mg (3% DV) in 1 cup, chopped
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  141. Cooked Shiitake Mushrooms
    42.1mg (3% DV) in 1 cup pieces
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  142. Cooked Purslane
    42.6mg (3% DV) in 1 cup
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  143. Summer Squash
    42.9mg (3% DV) in 1 cup, sliced
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  144. Radish Sprouts
    42.9mg (3% DV) in 1 cup
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  145. Cooked Chrysanthemum
    43mg (3% DV) in 1 cup (1 Inch pieces)
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  146. Chinese Broccoli
    43mg (3% DV) in 100 grams
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  147. Fennel
    43.5mg (3% DV) in 1 cup, sliced
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  148. Cooked Dandelion Greens
    44.1mg (4% DV) in 1 cup, chopped
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  149. Bitter Melon (Cooked)
    44.6mg (4% DV) in 1 cup (1/2 Inch pieces)
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  150. Sweet Yellow Peppers
    44.6mg (4% DV) in 1 pepper, large (3-3/4 Inch long, 3 Inch dia)
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  151. Cooked Pumpkin Flowers
    45.6mg (4% DV) in 1 cup
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  152. Dried Fungi Cloud Ears
    46mg (4% DV) in 5 pieces
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  153. Butternut Squash
    46.2mg (4% DV) in 1 cup, cubes
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  154. Cooked Chayote
    46.4mg (4% DV) in 1 cup (1 Inch pieces)
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  155. Onions
    46.4mg (4% DV) in 1 cup, chopped
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  156. Cooked Carrots
    46.8mg (4% DV) in 1 cup slices
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  157. Cooked Lotus Root
    46.8mg (4% DV) in 1/2 cup
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  158. Scallop Squash
    46.8mg (4% DV) in 1 cup slices
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  159. Cauliflower
    47.1mg (4% DV) in 1 cup chopped (1/2 Inch pieces)
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  160. Zucchini
    47.1mg (4% DV) in 1 cup, chopped
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  161. Cooked Hubbard Squash
    47.2mg (4% DV) in 1 cup, cubes
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  162. Cooked Savoy Cabbage
    47.9mg (4% DV) in 1 cup, shredded
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  163. Cooked Yellow Snap Beans
    48.8mg (4% DV) in 1 cup
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  164. Pak-choi (Bok Choy) (Cooked)
    49.3mg (4% DV) in 1 cup, shredded
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  165. Cooked Scotch Kale
    49.4mg (4% DV) in 1 cup, chopped
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  166. Cooked Cabbage
    49.5mg (4% DV) in 1 cup
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  167. Cooked Red Cabbage
    49.5mg (4% DV) in 1 cup
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  168. Yellow Tomatoes
    50mg (4% DV) in 1 cup, chopped
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  169. Acorn Squash
    50.4mg (4% DV) in 1 cup, cubes
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  170. Cooked Okra
    51.2mg (4% DV) in 1 cup slices
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  171. Cooked Green Cauliflower
    51.3mg (4% DV) in 1/5 head
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  172. Maitake Mushrooms
    51.8mg (4% DV) in 1 cup diced
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  173. Vinespinach
    52mg (4% DV) in 100 grams
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  174. Cooked Crookneck Summer Squash
    52.2mg (4% DV) in 1 cup, sliced
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  175. Cooked Parsnips
    53.8mg (4% DV) in 1/2 cup slices
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  176. Beets (Raw)
    54.4mg (4% DV) in 1 cup
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  177. Canned Tomato Paste
    54.8mg (4% DV) in 1/4 cup
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  178. Cooked Butternut Squash
    55.4mg (4% DV) in 1 cup, cubes
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  179. Cassava
    55.6mg (4% DV) in 1 cup
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  180. Pumpkin Leaves (Cooked)
    56.1mg (4% DV) in 1 cup
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  181. Mung Bean Sprouts
    56.2mg (4% DV) in 1 cup
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  182. Tahitian Taro
    56.3mg (5% DV) in 1 cup slices
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  183. Cooked Swiss Chard
    57.8mg (5% DV) in 1 cup, chopped
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  184. Cooked Hawaiin Mountain Yam
    58mg (5% DV) in 1 cup, cubes
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  185. Cooked Mustard Greens
    58.8mg (5% DV) in 1 cup, chopped
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  186. Sun-dried Hot Chile Peppers
    58.8mg (5% DV) in 1 cup
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  187. Cooked Beet Greens
    59mg (5% DV) in 1 cup (1 Inch pieces)
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  188. Boiled Potatoes
    59.8mg (5% DV) in 1 potato (2-1/2 Inch dia, sphere)
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  189. Broccoli
    60.1mg (5% DV) in 1 cup chopped
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  190. White Button Mushrooms
    60.2mg (5% DV) in 1 cup, pieces or slices
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  191. Raw White Button Mushrooms (Exposed To Sunlight Or UV)
    60.2mg (5% DV) in 1 cup pieces or slices
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  192. Brussels Sprouts (Raw)
    60.7mg (5% DV) in 1 cup
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  193. Cooked Collards
    60.8mg (5% DV) in 1 cup, chopped
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  194. Okra
    61mg (5% DV) in 1 cup
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  195. Cooked Sweet Potatoes
    61.6mg (5% DV) in 1 medium (2 Inch dia, 5 Inch long, raw)
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  196. Kohlrabi
    62.1mg (5% DV) in 1 cup
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  197. Sweet Potatoes
    62.5mg (5% DV) in 1 cup, cubes
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  198. Jute Potherb (Molokhiya) (Cooked)
    62.6mg (5% DV) in 1 cup
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  199. Cooked Beets
    64.6mg (5% DV) in 1 cup
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  200. Cooked Garden Cress
    64.8mg (5% DV) in 1 cup
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