Click the to add any food to this list.
Click the to add any food to this list.

Nutrient Ranking Tool

Select a nutrient to rank.

Choose a food group.

Sort by Highest or Lowest?
Choose a Serving Size
Select Data To Show (More Info)
More Options
Exclude Spices and Herbs?

Sort by Nutrient Ratios


200 Vegetables Lowest in Phosphorus, P

Ranked by a Common Serving Size
1250mg Phosphorus, P = 100% DV
  1. Ginger
    0.7mg in 1 tsp
    Database: Standard Release (Common)(Source)
  2. Low Sodium Sweet Pickles
    0.7mg in 1 slice
    Database: Standard Release (Common)(Source)
  3. Dried Chives
    1mg in 1 tbsp
    Database: Standard Release (Common)(Source)
  4. Chives
    1.7mg in 1 tbsp chopped
    Database: Standard Release (Common)(Source)
  5. Cilantro
    1.9mg in 1/4 cup
    Database: Standard Release (Common)(Source)
  6. Canned Pimentos
    2mg in 1 tbsp
    Database: Standard Release (Common)(Source)
  7. Sweet Pickled Relish
    2.1mg in 1 tbsp
    Database: Standard Release (Common)(Source)
  8. Wasabi Root
    2.2mg in 1 teaspoon
    Database: Standard Release (Common)(Source)
  9. Freeze-Dried Parsley
    2.2mg in 1 tbsp
    Database: Standard Release (Common)(Source)
  10. Celtuce
    3.1mg in 1 leaf
    Database: Standard Release (Common)(Source)
  11. Jalapeno Peppers
    3.6mg in 1 pepper
    Database: Standard Release (Common)(Source)
  12. Kelp Seaweed
    4.2mg in 2 tbsp (1/8 cup)
    Database: Standard Release (Common)(Source)
  13. Ketchup
    4.4mg in 1 tbsp
    Database: Standard Release (Common)(Source)
  14. Low Sodium Ketchup
    4.4mg in 1 tbsp
    Database: Standard Release (Common)(Source)
  15. Garlic
    4.6mg in 1 clove
    Database: Standard Release (Common)(Source)
  16. Enoki Mushrooms
    5.3mg in 1 large
    Database: Standard Release (Common)(Source)
  17. Spring Onions
    5.6mg in 1 medium (4-1/8 inch long)
    Database: Standard Release (Common)(Source)
  18. Dill Pickles
    5.6mg in 1 spear, small
    Database: Standard Release (Common)(Source)
  19. Reduced Sodium Dill Pickles
    5.6mg in 1 spear, small
    Database: Standard Release (Common)(Source)
  20. Shallots
    6mg in 1 tbsp chopped
    Database: Standard Release (Common)(Source)
  21. Hot Dog Relish
    6mg in 1 tbsp
    Database: Standard Release (Common)(Source)
  22. Sweet Pickled Cucumbers
    6.3mg (1% DV) in 1 large gherkin (3 inch long)
    Database: Standard Release (Common)(Source)
  23. Sun-Dried Tomatoes
    7.1mg (1% DV) in 1 piece
    Database: Standard Release (Common)(Source)
  24. Yellow Onions
    7.3mg (1% DV) in 1/4 cup
    Database: Standard Release (Common)(Source)
  25. Hungarian Peppers
    7.8mg (1% DV) in 1 pepper
    Database: Standard Release (Common)(Source)
  26. Red Leaf Lettuce
    7.8mg (1% DV) in 1 cup shredded
    Database: Standard Release (Common)(Source)
  27. Wakame
    8mg (1% DV) in 2 tbsp (1/8 cup)
    Database: Standard Release (Common)(Source)
  28. Dried Spirulina Seaweed
    8.3mg (1% DV) in 1 tablespoon
    Database: Standard Release (Common)(Source)
  29. Kale
    8.8mg (1% DV) in 1 cup 1 inch pieces, loosely packed
    Database: Standard Release (Common)(Source)
  30. Collards
    9mg (1% DV) in 1 cup, chopped
    Database: Standard Release (Common)(Source)
  31. Green Leaf Lettuce
    10.4mg (1% DV) in 1 cup shredded
    Database: Standard Release (Common)(Source)
  32. Arugula
    10.4mg (1% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  33. Dried Shiitake Mushrooms
    10.6mg (1% DV) in 1 mushroom
    Database: Standard Release (Common)(Source)
  34. Spirulina
    11mg (1% DV) in 100 grams
    Database: Standard Release (Common)(Source)
  35. Kanpyo
    11.8mg (1% DV) in 1 strip
    Database: Standard Release (Common)(Source)
  36. Spaghetti Squash
    12.1mg (1% DV) in 1 cup, cubes
    Database: Standard Release (Common)(Source)
  37. Tomatillos
    13.3mg (1% DV) in 1 medium
    Database: Standard Release (Common)(Source)
  38. Chrysanthemum
    13.5mg (1% DV) in 1 cup (1 inch pieces)
    Database: Standard Release (Common)(Source)
  39. Chicory Greens
    13.6mg (1% DV) in 1 cup, chopped
    Database: Standard Release (Common)(Source)
  40. Nopales
    13.8mg (1% DV) in 1 cup, sliced
    Database: Standard Release (Common)(Source)
  41. Witloof Chicory
    13.8mg (1% DV) in 1 head
    Database: Standard Release (Common)(Source)
  42. Jews Ear
    13.9mg (1% DV) in 1 cup slices
    Database: Standard Release (Common)(Source)
  43. White Icicle Radishes (Daikon)
    14mg (1% DV) in 1/2 cup slices
    Database: Standard Release (Common)(Source)
  44. Endive
    14mg (1% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  45. Romaine Lettuce
    14.1mg (1% DV) in 1 cup shredded
    Database: Standard Release (Common)(Source)
  46. Iceberg Lettuce
    14.4mg (1% DV) in 1 cup shredded
    Database: Standard Release (Common)(Source)
  47. Spinach
    14.7mg (1% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  48. Cooked Eggplant
    14.9mg (1% DV) in 1 cup (1 inch cubes)
    Database: Standard Release (Common)(Source)
  49. Laver Seaweed
    15.1mg (1% DV) in 10 sheets
    Database: Standard Release (Common)(Source)
  50. Green Chili Peppers
    15.3mg (1% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  51. Celery
    15.4mg (1% DV) in 1 stalk, large (11 inch-12 inch long)
    Database: Standard Release (Common)(Source)
  52. Beet Greens (Raw)
    15.6mg (1% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  53. Irishmoss Seaweed
    15.7mg (1% DV) in 2 tbsp (1/8 cup)
    Database: Standard Release (Common)(Source)
  54. New Zealand Spinach
    15.7mg (1% DV) in 1 cup, chopped
    Database: Standard Release (Common)(Source)
  55. Cooked Malabar Spinach
    15.8mg (1% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  56. Radicchio
    16mg (1% DV) in 1 cup, shredded
    Database: Standard Release (Common)(Source)
  57. Pumpkin Flowers
    16.2mg (1% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  58. Swiss Chard
    16.6mg (1% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  59. Sauteed Green Bell Peppers
    17.3mg (1% DV) in 1 cup chopped
    Database: Standard Release (Common)(Source)
  60. Butterhead Lettuce
    18.2mg (1% DV) in 1 cup, shredded or chopped
    Database: Standard Release (Common)(Source)
  61. Dried Pasilla Peppers
    18.7mg (1% DV) in 1 pepper
    Database: Standard Release (Common)(Source)
  62. Purslane
    18.9mg (2% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  63. Red Chili Peppers
    19.4mg (2% DV) in 1 pepper
    Database: Standard Release (Common)(Source)
  64. Eggplant
    19.7mg (2% DV) in 1 cup, cubes
    Database: Standard Release (Common)(Source)
  65. Low Sodium Sour Pickles
    20mg (2% DV) in 1 cup, chopped or diced
    Database: Standard Release (Common)(Source)
  66. Watercress
    20.4mg (2% DV) in 1 cup, chopped
    Database: Standard Release (Common)(Source)
  67. Hot Green Chili Peppers
    20.7mg (2% DV) in 1 pepper
    Database: Standard Release (Common)(Source)
  68. Cooked Napa Cabbage
    20.7mg (2% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  69. Cooked Leeks
    21.1mg (2% DV) in 1 leek
    Database: Standard Release (Common)(Source)
  70. Shiitake Mushrooms
    21.3mg (2% DV) in 1 piece whole
    Database: Standard Release (Common)(Source)
  71. Cooked Spaghetti Squash
    21.7mg (2% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  72. Sour Pickled Cucumber
    21.7mg (2% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  73. Swamp Cabbage
    21.8mg (2% DV) in 1 cup, chopped
    Database: Standard Release (Common)(Source)
  74. Turnip Greens
    23.1mg (2% DV) in 1 cup, chopped
    Database: Standard Release (Common)(Source)
  75. Alfalfa Sprouts
    23.1mg (2% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  76. Cabbage
    23.1mg (2% DV) in 1 cup, chopped
    Database: Standard Release (Common)(Source)
  77. Radishes
    23.2mg (2% DV) in 1 cup slices
    Database: Standard Release (Common)(Source)
  78. Baby Carrots
    23.8mg (2% DV) in 1 nlea serving
    Database: Standard Release (Common)(Source)
  79. Cooked Nopales
    23.8mg (2% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  80. Bamboo Shoots (Cooked)
    24mg (2% DV) in 1 cup (1/2 inch slices)
    Database: Standard Release (Common)(Source)
  81. Cooked Red Bell Peppers
    24.3mg (2% DV) in 1 cup, strips
    Database: Standard Release (Common)(Source)
  82. Cooked Green Bell Peppers
    24.3mg (2% DV) in 1 cup, chopped or strips
    Database: Standard Release (Common)(Source)
  83. Hubbard Squash
    24.4mg (2% DV) in 1 cup, cubes
    Database: Standard Release (Common)(Source)
  84. Red Bell Peppers (Cooked)
    24.4mg (2% DV) in 1 cup chopped
    Database: Standard Release (Common)(Source)
  85. Cucumber
    25mg (2% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  86. Carrots
    25.2mg (2% DV) in 1 large (7-1/4 inch to 8-/1/2 inch long)
    Database: Standard Release (Common)(Source)
  87. Bok Choy
    25.9mg (2% DV) in 1 cup, shredded
    Database: Standard Release (Common)(Source)
  88. Oriental Radishes
    26.7mg (2% DV) in 1 cup slices
    Database: Standard Release (Common)(Source)
  89. Red Cabbage
    26.7mg (2% DV) in 1 cup, chopped
    Database: Standard Release (Common)(Source)
  90. Winter Squash
    26.7mg (2% DV) in 1 cup, cubes
    Database: Standard Release (Common)(Source)
  91. Chrysanthemum Leaves
    27.5mg (2% DV) in 1 cup, chopped
    Database: Standard Release (Common)(Source)
  92. Sauerkraut
    28.4mg (2% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  93. Bitter Melon
    28.8mg (2% DV) in 1 cup (1/2 inch pieces)
    Database: Standard Release (Common)(Source)
  94. Broccoli Raab (Rapini)
    29.2mg (2% DV) in 1 cup chopped
    Database: Standard Release (Common)(Source)
  95. Savoy Cabbage
    29.4mg (2% DV) in 1 cup, shredded
    Database: Standard Release (Common)(Source)
  96. Green Bell Peppers
    29.8mg (2% DV) in 1 cup, chopped
    Database: Standard Release (Common)(Source)
  97. Chantarelle Mushrooms
    30.8mg (2% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  98. Sweet Red Bell Peppers
    30.9mg (2% DV) in 1 medium (approx 2-3/4 inch long, 2-1/2 dia.)
    Database: Standard Release (Common)(Source)
  99. Leeks
    31.2mg (2% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  100. Cooked Mustard Spinach
    32.4mg (3% DV) in 1 cup, chopped
    Database: Standard Release (Common)(Source)
  101. Mustard Greens
    32.5mg (3% DV) in 1 cup, chopped
    Database: Standard Release (Common)(Source)
  102. Bamboo Shoots (Canned)
    32.8mg (3% DV) in 1 cup (1/8 inch slices)
    Database: Standard Release (Common)(Source)
  103. Cooked Escarole
    33mg (3% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  104. Snow Peas
    33.4mg (3% DV) in 1 cup, whole
    Database: Standard Release (Common)(Source)
  105. Cooked Okra (Previously Frozen)
    34mg (3% DV) in 1/2 cup slices
    Database: Standard Release (Common)(Source)
  106. Dried Ancho Peppers
    34.2mg (3% DV) in 1 pepper
    Database: Standard Release (Common)(Source)
  107. Green Tomatoes
    34.4mg (3% DV) in 1 medium
    Database: Standard Release (Common)(Source)
  108. Parsley
    34.8mg (3% DV) in 1 cup chopped
    Database: Standard Release (Common)(Source)
  109. Turnips
    35.1mg (3% DV) in 1 cup, cubes
    Database: Standard Release (Common)(Source)
  110. Cooked Oriental Radishes
    35.3mg (3% DV) in 1 cup, sliced
    Database: Standard Release (Common)(Source)
  111. Tomatoes
    35.8mg (3% DV) in 1 cup cherry tomatoes
    Database: Standard Release (Common)(Source)
  112. Kimchi
    36mg (3% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  113. Cooked Chinese Broccoli
    36.1mg (3% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  114. Dandelion Greens
    36.3mg (3% DV) in 1 cup, chopped
    Database: Standard Release (Common)(Source)
  115. Cooked Green Snap Beans
    36.3mg (3% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  116. Chicory Roots
    36.6mg (3% DV) in 1 root
    Database: Standard Release (Common)(Source)
  117. Cooked Celery
    37.5mg (3% DV) in 1 cup, diced
    Database: Standard Release (Common)(Source)
  118. Yellow Snap Beans
    38mg (3% DV) in 1 cup 1/2 inch pieces
    Database: Standard Release (Common)(Source)
  119. Garden Cress
    38mg (3% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  120. Green Snap Beans (Raw)
    38mg (3% DV) in 1 cup 1/2 inch pieces
    Database: Standard Release (Common)(Source)
  121. Stewed Tomatoes
    38.4mg (3% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  122. Pickled Beets
    38.6mg (3% DV) in 1 cup slices
    Database: Standard Release (Common)(Source)
  123. Cooked Winter Squash
    39mg (3% DV) in 1 cup, cubes
    Database: Standard Release (Common)(Source)
  124. Cooked Green Beans (Previously Frozen)
    39.2mg (3% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  125. Cooked New Zealand Spinach
    39.6mg (3% DV) in 1 cup, chopped
    Database: Standard Release (Common)(Source)
  126. Cooked Cauliflower
    39.7mg (3% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  127. Green Cauliflower
    39.7mg (3% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  128. Banana Peppers
    39.7mg (3% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  129. Sweet Onions
    40mg (3% DV) in 1 nlea serving
    Database: Standard Release (Common)(Source)
  130. Canned Mung Bean Sprouts
    40mg (3% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  131. Crookneck Summer Squash
    40.6mg (3% DV) in 1 cup sliced
    Database: Standard Release (Common)(Source)
  132. Pumpkin Leaves
    40.6mg (3% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  133. Cooked Turnips
    40.6mg (3% DV) in 1 cup, cubes
    Database: Standard Release (Common)(Source)
  134. Cooked Swamp Cabbage
    41.2mg (3% DV) in 1 cup, chopped
    Database: Standard Release (Common)(Source)
  135. Cooked Turnip Greens
    41.8mg (3% DV) in 1 cup, chopped
    Database: Standard Release (Common)(Source)
  136. Serrano Peppers
    42mg (3% DV) in 1 cup, chopped
    Database: Standard Release (Common)(Source)
  137. Mustard Spinach
    42mg (3% DV) in 1 cup, chopped
    Database: Standard Release (Common)(Source)
  138. Cooked Shiitake Mushrooms
    42.1mg (3% DV) in 1 cup pieces
    Database: Standard Release (Common)(Source)
  139. Radish Sprouts
    42.9mg (3% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  140. Summer Squash
    42.9mg (3% DV) in 1 cup, sliced
    Database: Standard Release (Common)(Source)
  141. Cooked Chrysanthemum
    43mg (3% DV) in 1 cup (1 inch pieces)
    Database: Standard Release (Common)(Source)
  142. Chinese Broccoli
    43mg (3% DV) in 100 grams
    Database: Standard Release (Common)(Source)
  143. Fennel
    43.5mg (3% DV) in 1 cup, sliced
    Database: Standard Release (Common)(Source)
  144. Cooked Dandelion Greens
    44.1mg (4% DV) in 1 cup, chopped
    Database: Standard Release (Common)(Source)
  145. Sweet Yellow Peppers
    44.6mg (4% DV) in 1 pepper, large (3-3/4 inch long, 3 inch dia)
    Database: Standard Release (Common)(Source)
  146. Bitter Melon (Cooked)
    44.6mg (4% DV) in 1 cup (1/2 inch pieces)
    Database: Standard Release (Common)(Source)
  147. Cooked Pumpkin Flowers
    45.6mg (4% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  148. Dried Fungi Cloud Ears
    46mg (4% DV) in 5 pieces
    Database: Standard Release (Common)(Source)
  149. Butternut Squash
    46.2mg (4% DV) in 1 cup, cubes
    Database: Standard Release (Common)(Source)
  150. Onions
    46.4mg (4% DV) in 1 cup, chopped
    Database: Standard Release (Common)(Source)
  151. Cooked Chayote
    46.4mg (4% DV) in 1 cup (1 inch pieces)
    Database: Standard Release (Common)(Source)
  152. Scallop Squash
    46.8mg (4% DV) in 1 cup slices
    Database: Standard Release (Common)(Source)
  153. Cooked Carrots
    46.8mg (4% DV) in 1 cup slices
    Database: Standard Release (Common)(Source)
  154. Cooked Lotus Root
    46.8mg (4% DV) in 1/2 cup
    Database: Standard Release (Common)(Source)
  155. Cauliflower
    47.1mg (4% DV) in 1 cup chopped (1/2 inch pieces)
    Database: Standard Release (Common)(Source)
  156. Zucchini
    47.1mg (4% DV) in 1 cup, chopped
    Database: Standard Release (Common)(Source)
  157. Cooked Hubbard Squash
    47.2mg (4% DV) in 1 cup, cubes
    Database: Standard Release (Common)(Source)
  158. Cooked Savoy Cabbage
    47.9mg (4% DV) in 1 cup, shredded
    Database: Standard Release (Common)(Source)
  159. Cooked Yellow Snap Beans
    48.8mg (4% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  160. Pak-Choi (Bok Choy) (Cooked)
    49.3mg (4% DV) in 1 cup, shredded
    Database: Standard Release (Common)(Source)
  161. Cooked Cabbage
    49.5mg (4% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  162. Cooked Red Cabbage
    49.5mg (4% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  163. Yellow Tomatoes
    50mg (4% DV) in 1 cup, chopped
    Database: Standard Release (Common)(Source)
  164. Acorn Squash
    50.4mg (4% DV) in 1 cup, cubes
    Database: Standard Release (Common)(Source)
  165. Cooked Okra
    51.2mg (4% DV) in 1 cup slices
    Database: Standard Release (Common)(Source)
  166. Cooked Green Cauliflower
    51.3mg (4% DV) in 1/5 head
    Database: Standard Release (Common)(Source)
  167. Maitake Mushrooms
    51.8mg (4% DV) in 1 cup diced
    Database: Standard Release (Common)(Source)
  168. Vinespinach
    52mg (4% DV) in 100 grams
    Database: Standard Release (Common)(Source)
  169. Cooked Crookneck Summer Squash
    52.2mg (4% DV) in 1 cup, sliced
    Database: Standard Release (Common)(Source)
  170. Cooked Parsnips
    53.8mg (4% DV) in 1/2 cup slices
    Database: Standard Release (Common)(Source)
  171. Beets (Raw)
    54.4mg (4% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  172. Cooked Kale
    54.6mg (4% DV) in 1 cup, chopped
    Database: Standard Release (Common)(Source)
  173. Canned Tomato Paste
    54.8mg (4% DV) in 1/4 cup
    Database: Standard Release (Common)(Source)
  174. Cooked Butternut Squash
    55.4mg (4% DV) in 1 cup, cubes
    Database: Standard Release (Common)(Source)
  175. Cassava
    55.6mg (4% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  176. Pumpkin Leaves (Cooked)
    56.1mg (4% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  177. Mung Bean Sprouts
    56.2mg (4% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  178. Tahitian Taro
    56.3mg (5% DV) in 1 cup slices
    Database: Standard Release (Common)(Source)
  179. Cooked Swiss Chard
    57.8mg (5% DV) in 1 cup, chopped
    Database: Standard Release (Common)(Source)
  180. Cooked Hawaiin Mountain Yam
    58mg (5% DV) in 1 cup, cubes
    Database: Standard Release (Common)(Source)
  181. Cooked Mustard Greens
    58.8mg (5% DV) in 1 cup, chopped
    Database: Standard Release (Common)(Source)
  182. Sun-Dried Hot Chile Peppers
    58.8mg (5% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  183. Cooked Beet Greens
    59mg (5% DV) in 1 cup (1 inch pieces)
    Database: Standard Release (Common)(Source)
  184. Boiled Potatoes
    59.8mg (5% DV) in 1 potato (2-1/2 inch dia, sphere)
    Database: Standard Release (Common)(Source)
  185. Broccoli
    60.1mg (5% DV) in 1 cup chopped
    Database: Standard Release (Common)(Source)
  186. White Button Mushrooms
    60.2mg (5% DV) in 1 cup, pieces or slices
    Database: Standard Release (Common)(Source)
  187. Raw White Button Mushrooms (Exposed To Sunlight Or Uv)
    60.2mg (5% DV) in 1 cup pieces or slices
    Database: Standard Release (Common)(Source)
  188. Brussels Sprouts (Raw)
    60.7mg (5% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  189. Cooked Collards
    60.8mg (5% DV) in 1 cup, chopped
    Database: Standard Release (Common)(Source)
  190. Okra
    61mg (5% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  191. Cooked Sweet Potatoes
    61.6mg (5% DV) in 1 medium (2 inch dia, 5 inch long, raw)
    Database: Standard Release (Common)(Source)
  192. Kohlrabi
    62.1mg (5% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  193. Sweet Potatoes
    62.5mg (5% DV) in 1 cup, cubes
    Database: Standard Release (Common)(Source)
  194. Jute Potherb (Molokhiya) (Cooked)
    62.6mg (5% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  195. Cooked Beets
    64.6mg (5% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  196. Cooked Garden Cress
    64.8mg (5% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  197. Sweet White Corn
    65mg (5% DV) in 1 ear, small (5-1/2 inch to 6-1/2 inch long)
    Database: Standard Release (Common)(Source)
  198. Cooked Acorn Squash
    66.2mg (5% DV) in 1 cup, mashed
    Database: Standard Release (Common)(Source)
  199. Cooked Zucchini
    66.6mg (5% DV) in 1 cup, sliced
    Database: Standard Release (Common)(Source)
  200. Cooked Yam
    66.6mg (5% DV) in 1 cup, cubes
    Database: Standard Release (Common)(Source)