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200 Vegetables Highest in Potassium

Ranked by a serving size.
4700mg Potassium = 100% DV
  1. Cooked Beet Greens
    1309mg (28% DV) in 1 cup (1 Inch pieces)
  2. Canned Tomato Puree
    1097.5mg (23% DV) in 1 cup
  3. Cooked Lima Beans
    969mg (21% DV) in 1 cup
  4. Cooked Swiss Chard
    960.8mg (20% DV) in 1 cup, chopped
  5. Baked Red Potatoes
    942.9mg (20% DV) in 1 potato medium (2-1/4 Inch to 3-1/4 Inch dia.)
  6. Baked Potatoes (with Skin)
    925.6mg (20% DV) in 1 potato medium
  7. Cooked Yam
    911.2mg (19% DV) in 1 cup, cubes
  8. Hash Browns
    898.6mg (19% DV) in 1 cup
  9. Baked Acorn Squash
    895.9mg (19% DV) in 1 cup, cubes
  10. Cooked Spinach
    838.8mg (18% DV) in 1 cup
  11. Yautia
    807.3mg (17% DV) in 1 cup, sliced
  12. Bamboo Shoots
    804.8mg (17% DV) in 1 cup (1/2 Inch slices)
  13. Succotash
    787.2mg (17% DV) in 1 cup
  14. Cooked Hubbard Squash
    733.9mg (16% DV) in 1 cup, cubes
  15. Canned Lima Beans
    706.8mg (15% DV) in 1 cup
  16. Sun-dried Hot Chile Peppers
    691.9mg (15% DV) in 1 cup
  17. Mustard Spinach
    673.5mg (14% DV) in 1 cup, chopped
  18. Canned Tomato Paste
    669.2mg (14% DV) in 1/4 cup
  19. Cooked Acorn Squash
    644.4mg (14% DV) in 1 cup, mashed
  20. Jerusalem-artichokes Raw
    643.5mg (14% DV) in 1 cup slices
  21. Bamboo Shoots (cooked)
    639.6mg (14% DV) in 1 cup (1/2 Inch slices)
  22. Cooked Taro
    638.9mg (14% DV) in 1 cup, sliced
  23. Pak-choi (bok Choy) (cooked)
    630.7mg (13% DV) in 1 cup, shredded
  24. Taro
    614.6mg (13% DV) in 1 cup, sliced
  25. Baked Potato (no Skin)
    610mg (13% DV) in 1 potato (2-1/3 Inch x 4-3/4 Inch)
  26. Cooked Butternut Squash
    582.2mg (12% DV) in 1 cup, cubes
  27. Cooked Chrysanthemum
    569mg (12% DV) in 1 cup (1 Inch pieces)
  28. Stirfried Soybean Sprouts
    567mg (12% DV) in 100 grams
  29. Cooked Pumpkin
    563.5mg (12% DV) in 1 cup, mashed
  30. Cooked Purslane
    561.2mg (12% DV) in 1 cup
  31. Cooked Kohlrabi
    561mg (12% DV) in 1 cup slices
  32. Cassava
    558.3mg (12% DV) in 1 cup
  33. Cooked White Button Mushrooms
    555.4mg (12% DV) in 1 cup pieces
  34. Baked Russet Potatoes
    550mg (12% DV) in 100 grams
  35. Arrowroot
    544.8mg (12% DV) in 1 cup, sliced
  36. Baked Potatoes
    544mg (12% DV) in 100 grams
  37. Cooked Sweet Potatoes
    541.5mg (12% DV) in 1 medium (2 Inch dia, 5 Inch long, raw)
  38. Mashed Sweet Potatoes
    535.5mg (11% DV) in 1 cup
  39. Portabellas (exposed To Sunlight Or Uv)
    528.8mg (11% DV) in 1 cup sliced
  40. Cooked Tomatoes
    523.2mg (11% DV) in 1 cup
  41. Cooked Beets
    518.5mg (11% DV) in 1 cup
  42. Boiled Potatoes
    515.4mg (11% DV) in 1 potato (2-1/2 Inch dia, sphere)
  43. Cooked Mustard Spinach
    513mg (11% DV) in 1 cup, chopped
  44. Vinespinach
    510mg (11% DV) in 100 grams
  45. Canned Pumpkin
    504.7mg (11% DV) in 1 cup
  46. Parsnips
    498.8mg (11% DV) in 1 cup slices
  47. Brussels Sprouts (cooked)
    494.5mg (11% DV) in 1 cup
  48. Cooked Winter Squash
    494.1mg (11% DV) in 1 cup, cubes
  49. Butternut Squash
    492.8mg (10% DV) in 1 cup, cubes
  50. Acorn Squash
    485.8mg (10% DV) in 1 cup, cubes
  51. Citronella (lemon Grass)
    484.4mg (10% DV) in 1 cup
  52. Jute Potherb (molokhiya) (cooked)
    478.5mg (10% DV) in 1 cup
  53. Cooked Garden Cress
    476.6mg (10% DV) in 1 cup
  54. Cooked Zucchini
    475.2mg (10% DV) in 1 cup, sliced
  55. Artichokes (globe Or French)
    473.6mg (10% DV) in 1 artichoke, medium
  56. Kohlrabi
    472.5mg (10% DV) in 1 cup
  57. Celeriac
    468mg (10% DV) in 1 cup
  58. Pea Sprouts
    457.2mg (10% DV) in 1 cup
  59. Broccoli (cooked)
    457.1mg (10% DV) in 1 cup chopped
  60. Lotus Root
    450.4mg (10% DV) in 10 slices (2-1/2 Inch dia)
  61. Cooked Burdock Root
    450mg (10% DV) in 1 cup (1 Inch pieces)
  62. Sweet Potatoes
    448.2mg (10% DV) in 1 cup, cubes
  63. Cooked Artichokes (globe Or French)
    443.5mg (9% DV) in 1 cup
  64. Beets (raw)
    442mg (9% DV) in 1 cup
  65. Poi
    439.2mg (9% DV) in 1 cup
  66. Cooked Green Peas
    433.6mg (9% DV) in 1 cup
  67. White Button Mushrooms (stir-fried)
    427.7mg (9% DV) in 1 cup sliced
  68. Rutabagas (neeps, Swedes)
    427mg (9% DV) in 1 cup, cubes
  69. Cooked Celery
    426mg (9% DV) in 1 cup, diced
  70. Cooked Oriental Radishes
    419mg (9% DV) in 1 cup, sliced
  71. Canned Asparagus
    416.2mg (9% DV) in 1 cup
  72. Dried Ancho Peppers
    409.9mg (9% DV) in 1 pepper
  73. Winter Squash
    406mg (9% DV) in 1 cup, cubes
  74. Asparagus (cooked)
    403.2mg (9% DV) in 1 cup
  75. Bitter Melon (cooked)
    395.6mg (8% DV) in 1 cup (1/2 Inch pieces)
  76. Sweet Yellow Peppers
    394.3mg (8% DV) in 1 pepper, large (3-3/4 Inch long, 3 Inch dia)
  77. Cooked Red Cabbage
    393mg (8% DV) in 1 cup
  78. Yellow Corn Sweet
    391.5mg (8% DV) in 1 cup
  79. Crimini Mushrooms
    389.8mg (8% DV) in 1 cup whole
  80. Crimini Mushrooms (exposed To Sunlight Or Uv)
    389.8mg (8% DV) in 1 cup whole
  81. Cooked Snow Peas
    384mg (8% DV) in 1 cup
  82. Cooked Yellow Snap Beans
    373.8mg (8% DV) in 1 cup
  83. Hubbard Squash
    371.2mg (8% DV) in 1 cup, cubes
  84. Fiddlehead Ferns
    370mg (8% DV) in 100 grams
  85. Cooked Escarole
    367.5mg (8% DV) in 1 cup
  86. Cooked Rutabagas (neeps, Swedes)
    367.2mg (8% DV) in 1 cup, cubes
  87. Cooked Carrots
    366.6mg (8% DV) in 1 cup slices
  88. Oyster Mushrooms
    361.2mg (8% DV) in 1 cup sliced
  89. Fennel
    360.2mg (8% DV) in 1 cup, sliced
  90. Yellow Tomatoes
    358.6mg (8% DV) in 1 cup, chopped
  91. Cooked Scotch Kale
    356.2mg (8% DV) in 1 cup, chopped
  92. Peas
    353.8mg (8% DV) in 1 cup
  93. Tomatoes
    353.1mg (8% DV) in 1 cup cherry tomatoes
  94. Cooked Onions
    348.6mg (7% DV) in 1 cup
  95. Cooked Podded Peas
    347.2mg (7% DV) in 1 cup
  96. Cooked Summer Squash
    345.6mg (7% DV) in 1 cup, sliced
  97. Kidney Bean Sprouts
    344.1mg (7% DV) in 1 cup
  98. Brussels Sprouts (raw)
    342.3mg (7% DV) in 1 cup
  99. Soybean Sprouts
    338.8mg (7% DV) in 1 cup
  100. Cooked Scallop Squash
    336mg (7% DV) in 1 cup, mashed
  101. Cooked Soybean Sprouts
    333.7mg (7% DV) in 1 cup
  102. Parsley
    332.4mg (7% DV) in 1 cup chopped
  103. French Fries
    325mg (7% DV) in 10 strip
  104. Zucchini
    323.6mg (7% DV) in 1 cup, chopped
  105. Serrano Peppers
    320.3mg (7% DV) in 1 cup, chopped
  106. Cauliflower
    319.9mg (7% DV) in 1 cup chopped (1/2 Inch pieces)
  107. Cooked Cookneck Summer Squash
    318.6mg (7% DV) in 1 cup, sliced
  108. Banana Peppers
    317.4mg (7% DV) in 1 cup
  109. Portabella Mushrooms
    313mg (7% DV) in 1 cup diced
  110. Portabellas (exposed To Sun/uv)
    313mg (7% DV) in 1 cup diced
  111. Pumpkin Leaves (cooked)
    311mg (7% DV) in 1 cup
  112. Garden Cress
    303mg (6% DV) in 1 cup
  113. Scotch Kale
    301.5mg (6% DV) in 1 cup, chopped
  114. Okra
    299mg (6% DV) in 1 cup
  115. Cooked Kale
    296.4mg (6% DV) in 1 cup, chopped
  116. Summer Squash
    296.1mg (6% DV) in 1 cup, sliced
  117. Cooked Cabbage
    294mg (6% DV) in 1 cup
  118. Cooked Turnip Greens
    292.3mg (6% DV) in 1 cup, chopped
  119. Cooked Broccoli Raab
    291.6mg (6% DV) in 1 NLEA serving
  120. Cooked Nopales
    290.6mg (6% DV) in 1 cup
  121. Beet Greens (raw)
    289.6mg (6% DV) in 1 cup
  122. Chrysanthemum Leaves
    289.2mg (6% DV) in 1 cup, chopped
  123. Broccoli
    287.6mg (6% DV) in 1 cup chopped
  124. Cooked Parsnips
    286.3mg (6% DV) in 1/2 cup slices
  125. Cooked Lentil Sprouts
    284mg (6% DV) in 100 grams
  126. Crookneck Summer Squash
    281.9mg (6% DV) in 1 cup sliced
  127. Cooked Swamp Cabbage
    278.3mg (6% DV) in 1 cup, chopped
  128. Cooked Chayote
    276.8mg (6% DV) in 1 cup (1 Inch pieces)
  129. Cooked Turnips
    276.1mg (6% DV) in 1 cup, cubes
  130. Bitter Melon
    275.3mg (6% DV) in 1 cup (1/2 Inch pieces)
  131. Chinese Broccoli
    274mg (6% DV) in 100 grams
  132. Chantarelle Mushrooms
    273.2mg (6% DV) in 1 cup
  133. Morel Mushrooms
    271.3mg (6% DV) in 1 cup
  134. Asparagus
    270.7mg (6% DV) in 1 cup
  135. Radishes
    270.3mg (6% DV) in 1 cup slices
  136. Cooked Celeriac
    268.2mg (6% DV) in 1 cup pieces
  137. Cooked Savoy Cabbage
    266.8mg (6% DV) in 1 cup, shredded
  138. Oriental Radishes
    263.3mg (6% DV) in 1 cup slices
  139. Pickled Beets
    261.1mg (6% DV) in 1 cup slices
  140. Green Bell Peppers
    260.8mg (6% DV) in 1 cup, chopped
  141. Palm Hearts (canned)
    258.4mg (5% DV) in 1 cup
  142. Sweet Red Bell Peppers
    251.1mg (5% DV) in 1 medium (approx 2-3/4 Inch long, 2-1/2 dia.)
  143. Green Tomatoes
    250.9mg (5% DV) in 1 medium
  144. Cooked Green Cauliflower
    250.2mg (5% DV) in 1/5 head
  145. Stewed Tomatoes
    249.5mg (5% DV) in 1 cup
  146. Turnips
    248.3mg (5% DV) in 1 cup, cubes
  147. Lentil Sprouts
    247.9mg (5% DV) in 1 cup
  148. Cooked Dandelion Greens
    243.6mg (5% DV) in 1 cup, chopped
  149. Sauerkraut
    241.4mg (5% DV) in 1 cup
  150. Scallop Squash
    236.6mg (5% DV) in 1 cup slices
  151. Onions
    233.6mg (5% DV) in 1 cup, chopped
  152. Carrots
    230.4mg (5% DV) in 1 large (7-1/4 Inch to 8-/1/2 Inch long)
  153. Cooked Chinese Broccoli
    229.7mg (5% DV) in 1 cup
  154. Cooked Mustard Greens
    226.8mg (5% DV) in 1 cup, chopped
  155. Kimchi
    226.5mg (5% DV) in 1 cup
  156. Cooked Sweet White Corn
    224.3mg (5% DV) in 1 ear, small (5-1/2 Inch to 6-1/2 Inch long)
  157. Cooked Green Bell Peppers
    224.1mg (5% DV) in 1 cup, chopped or strips
  158. Cooked Red Bell Peppers
    224.1mg (5% DV) in 1 cup, strips
  159. White Button Mushrooms
    222.6mg (5% DV) in 1 cup, pieces or slices
  160. White Button Mushrooms (exposed To Sunlight Or Uv)
    222.6mg (5% DV) in 1 cup pieces or slices
  161. Cooked Collards
    222.3mg (5% DV) in 1 cup, chopped
  162. Nopales
    221mg (5% DV) in 1 cup, sliced
  163. Dandelion Greens
    218.4mg (5% DV) in 1 cup, chopped
  164. Cooked Lotus Root
    217.8mg (5% DV) in 1/2 cup
  165. Red Cabbage
    216.3mg (5% DV) in 1 cup, chopped
  166. Cooked Okra
    216mg (5% DV) in 1 cup slices
  167. Mustard Greens
    215mg (5% DV) in 1 cup, chopped
  168. Purslane
    212.4mg (5% DV) in 1 cup
  169. Green Snap Beans (raw)
    211mg (4% DV) in 1 cup 1/2 Inch pieces
  170. Yellow Snap Beans
    209mg (4% DV) in 1 cup 1/2 Inch pieces
  171. Baby Carrots
    201.5mg (4% DV) in 1 NLEA serving
  172. Canned Mushrooms
    201.2mg (4% DV) in 1 cup
  173. Sweet White Corn
    197.1mg (4% DV) in 1 ear, small (5-1/2 Inch to 6-1/2 Inch long)
  174. Cooked Yellow Sweet Corn
    194mg (4% DV) in 1 ear small (5-1/2 Inch to 6-1/2 Inch long)
  175. Green Cauliflower
    192mg (4% DV) in 1 cup
  176. Eggplant
    187.8mg (4% DV) in 1 cup, cubes
  177. Cooked New Zealand Spinach
    183.6mg (4% DV) in 1 cup, chopped
  178. Cooked Green Snap Beans
    182.5mg (4% DV) in 1 cup
  179. Cooked Spaghetti Squash
    181.4mg (4% DV) in 1 cup
  180. Bok Choy
    176.4mg (4% DV) in 1 cup, shredded
  181. Sweet Onions
    176.1mg (4% DV) in 1 NLEA serving
  182. Cooked Cauliflower
    176.1mg (4% DV) in 1 cup
  183. Swamp Cabbage
    174.7mg (4% DV) in 1 cup, chopped
  184. Chicory Roots
    174mg (4% DV) in 1 root
  185. Pumpkin Leaves
    170mg (4% DV) in 1 cup
  186. Cooked Shiitake Mushrooms
    169.7mg (4% DV) in 1 cup pieces
  187. Spinach
    167.4mg (4% DV) in 1 cup
  188. Celery
    166.4mg (4% DV) in 1 stalk, large (11 Inch-12 Inch long)
  189. Turnip Greens
    162.8mg (3% DV) in 1 cup, chopped
  190. Savoy Cabbage
    161mg (3% DV) in 1 cup, shredded
  191. Leeks
    160.2mg (3% DV) in 1 cup
  192. Green Chili Peppers
    157.1mg (3% DV) in 1 cup
  193. Endive
    157mg (3% DV) in 1 cup
  194. Dried Pasilla Peppers
    155.5mg (3% DV) in 1 pepper
  195. Hot Green Chili Peppers
    153mg (3% DV) in 1 pepper
  196. Cucumber
    152.9mg (3% DV) in 1 cup
  197. Cabbage
    151.3mg (3% DV) in 1 cup, chopped
  198. Red Chili Peppers
    144.9mg (3% DV) in 1 pepper
  199. Maitake Mushrooms
    142.8mg (3% DV) in 1 cup diced
  200. Cooked Pumpkin Flowers
    142mg (3% DV) in 1 cup

Data Source: USDA National Nutrient Database for Standard Reference, Release 28.