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200 Vegetables Highest in Potassium, K

Ranked by a Common Serving Size
4700mg Potassium, K = 100% DV
  1. Cooked Beet Greens
    1309mg (28% DV) in 1 cup (1 inch pieces)
    Database: Standard Release (Common)(Source)
  2. Canned Tomato Puree
    1097.5mg (23% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  3. Cooked Lima Beans
    969mg (21% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  4. Cooked Swiss Chard
    960.8mg (20% DV) in 1 cup, chopped
    Database: Standard Release (Common)(Source)
  5. Baked Red Potatoes
    942.9mg (20% DV) in 1 potato medium (2-1/4 inch to 3-1/4 inch dia.)
    Database: Standard Release (Common)(Source)
  6. Baked Potatoes (With Skin)
    925.6mg (20% DV) in 1 potato medium
    Database: Standard Release (Common)(Source)
  7. Cooked Yam
    911.2mg (19% DV) in 1 cup, cubes
    Database: Standard Release (Common)(Source)
  8. Baked Acorn Squash
    895.9mg (19% DV) in 1 cup, cubes
    Database: Standard Release (Common)(Source)
  9. Cooked Tahitian Taro
    853.5mg (18% DV) in 1 cup slices
    Database: Standard Release (Common)(Source)
  10. Cooked Spinach
    838.8mg (18% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  11. Yautia
    807.3mg (17% DV) in 1 cup, sliced
    Database: Standard Release (Common)(Source)
  12. Bamboo Shoots
    804.8mg (17% DV) in 1 cup (1/2 inch slices)
    Database: Standard Release (Common)(Source)
  13. Succotash
    787.2mg (17% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  14. Tahitian Taro
    757.5mg (16% DV) in 1 cup slices
    Database: Standard Release (Common)(Source)
  15. Boiled Sweet Potatoes
    754.4mg (16% DV) in 1 cup, mashed
    Database: Standard Release (Common)(Source)
  16. Cooked Hubbard Squash
    733.9mg (16% DV) in 1 cup, cubes
    Database: Standard Release (Common)(Source)
  17. Cooked Hawaiin Mountain Yam
    717.8mg (15% DV) in 1 cup, cubes
    Database: Standard Release (Common)(Source)
  18. Canned Lima Beans
    706.8mg (15% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  19. Sun-Dried Hot Chile Peppers
    691.9mg (15% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  20. Mustard Spinach
    673.5mg (14% DV) in 1 cup, chopped
    Database: Standard Release (Common)(Source)
  21. Canned Tomato Paste
    669.2mg (14% DV) in 1/4 cup
    Database: Standard Release (Common)(Source)
  22. Cooked Acorn Squash
    644.4mg (14% DV) in 1 cup, mashed
    Database: Standard Release (Common)(Source)
  23. Bamboo Shoots (Cooked)
    639.6mg (14% DV) in 1 cup (1/2 inch slices)
    Database: Standard Release (Common)(Source)
  24. Cooked Taro
    638.9mg (14% DV) in 1 cup, sliced
    Database: Standard Release (Common)(Source)
  25. Pak-Choi (Bok Choy) (Cooked)
    630.7mg (13% DV) in 1 cup, shredded
    Database: Standard Release (Common)(Source)
  26. Taro
    614.6mg (13% DV) in 1 cup, sliced
    Database: Standard Release (Common)(Source)
  27. Baked Potato (No Skin)
    610mg (13% DV) in 1 potato (2-1/3 inch x 4-3/4 inch)
    Database: Standard Release (Common)(Source)
  28. Cooked Butternut Squash
    582.2mg (12% DV) in 1 cup, cubes
    Database: Standard Release (Common)(Source)
  29. Cooked Chrysanthemum
    569mg (12% DV) in 1 cup (1 inch pieces)
    Database: Standard Release (Common)(Source)
  30. Stirfried Soybean Sprouts
    567mg (12% DV) in 100 grams
    Database: Standard Release (Common)(Source)
  31. Cooked Pumpkin
    563.5mg (12% DV) in 1 cup, mashed
    Database: Standard Release (Common)(Source)
  32. Cooked Purslane
    561.2mg (12% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  33. Cooked Kohlrabi
    561mg (12% DV) in 1 cup slices
    Database: Standard Release (Common)(Source)
  34. Cassava
    558.3mg (12% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  35. Cooked White Button Mushrooms
    555.4mg (12% DV) in 1 cup pieces
    Database: Standard Release (Common)(Source)
  36. Arrowroot
    544.8mg (12% DV) in 1 cup, sliced
    Database: Standard Release (Common)(Source)
  37. Baked Sweet Potatoes
    541.5mg (12% DV) in 1 medium (2 inch dia, 5 inch long, raw)
    Database: Standard Release (Common)(Source)
  38. Mashed Sweet Potatoes
    535.5mg (11% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  39. Portobellos (Exposed To Sunlight Or Uv)
    528.8mg (11% DV) in 1 cup sliced
    Database: Standard Release (Common)(Source)
  40. Cooked Tomatoes
    523.2mg (11% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  41. Cooked Beets
    518.5mg (11% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  42. Boiled Potatoes
    515.4mg (11% DV) in 1 potato (2-1/2 inch dia, sphere)
    Database: Standard Release (Common)(Source)
  43. Cooked Mustard Spinach
    513mg (11% DV) in 1 cup, chopped
    Database: Standard Release (Common)(Source)
  44. Vinespinach
    510mg (11% DV) in 100 grams
    Database: Standard Release (Common)(Source)
  45. Canned Pumpkin
    504.7mg (11% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  46. Parsnips
    498.8mg (11% DV) in 1 cup slices
    Database: Standard Release (Common)(Source)
  47. Brussels Sprouts (Cooked)
    494.5mg (11% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  48. Cooked Winter Squash
    494.1mg (11% DV) in 1 cup, cubes
    Database: Standard Release (Common)(Source)
  49. Butternut Squash
    492.8mg (10% DV) in 1 cup, cubes
    Database: Standard Release (Common)(Source)
  50. Acorn Squash
    485.8mg (10% DV) in 1 cup, cubes
    Database: Standard Release (Common)(Source)
  51. Citronella (Lemon Grass)
    484.4mg (10% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  52. Jute Potherb (Molokhiya) (Cooked)
    478.5mg (10% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  53. Cooked Garden Cress
    476.6mg (10% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  54. Cooked Zucchini
    475.2mg (10% DV) in 1 cup, sliced
    Database: Standard Release (Common)(Source)
  55. Artichokes (Globe Or French)
    473.6mg (10% DV) in 1 artichoke, medium
    Database: Standard Release (Common)(Source)
  56. Kohlrabi
    472.5mg (10% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  57. Celeriac
    468mg (10% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  58. Pea Sprouts
    457.2mg (10% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  59. Broccoli (Cooked)
    457.1mg (10% DV) in 1 cup chopped
    Database: Standard Release (Common)(Source)
  60. Lotus Root
    450.4mg (10% DV) in 10 slices (2-1/2 inch dia)
    Database: Standard Release (Common)(Source)
  61. Cooked Burdock Root
    450mg (10% DV) in 1 cup (1 inch pieces)
    Database: Standard Release (Common)(Source)
  62. Sweet Potatoes
    448.2mg (10% DV) in 1 cup, cubes
    Database: Standard Release (Common)(Source)
  63. Cooked Artichokes (Globe Or French)
    443.5mg (9% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  64. Beets (Raw)
    442mg (9% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  65. Cooked Green Peas (Salted)
    433.6mg (9% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  66. Cooked Green Peas
    433.6mg (9% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  67. White Button Mushrooms (Stir-Fried)
    427.7mg (9% DV) in 1 cup sliced
    Database: Standard Release (Common)(Source)
  68. Rutabagas (Neeps Swedes)
    427mg (9% DV) in 1 cup, cubes
    Database: Standard Release (Common)(Source)
  69. Cooked Celery
    426mg (9% DV) in 1 cup, diced
    Database: Standard Release (Common)(Source)
  70. Cooked Oriental Radishes
    419mg (9% DV) in 1 cup, sliced
    Database: Standard Release (Common)(Source)
  71. Canned Asparagus
    416.2mg (9% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  72. Dried Ancho Peppers
    409.9mg (9% DV) in 1 pepper
    Database: Standard Release (Common)(Source)
  73. Winter Squash
    406mg (9% DV) in 1 cup, cubes
    Database: Standard Release (Common)(Source)
  74. Asparagus (Cooked)
    403.2mg (9% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  75. Bitter Melon (Cooked)
    395.6mg (8% DV) in 1 cup (1/2 inch pieces)
    Database: Standard Release (Common)(Source)
  76. Sweet Yellow Peppers
    394.3mg (8% DV) in 1 pepper, large (3-3/4 inch long, 3 inch dia)
    Database: Standard Release (Common)(Source)
  77. Cooked Red Cabbage
    393mg (8% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  78. Yellow Sweet Corn
    391.5mg (8% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  79. Raw Cremini Mushrooms (Exposed To Sunlight Or Uv)
    389.8mg (8% DV) in 1 cup whole
    Database: Standard Release (Common)(Source)
  80. Cremini Mushrooms
    389.8mg (8% DV) in 1 cup whole
    Database: Standard Release (Common)(Source)
  81. Cooked Snow Peas
    384mg (8% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  82. Cooked Yellow Snap Beans
    373.8mg (8% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  83. Hubbard Squash
    371.2mg (8% DV) in 1 cup, cubes
    Database: Standard Release (Common)(Source)
  84. Fiddlehead Ferns
    370mg (8% DV) in 100 grams
    Database: Standard Release (Common)(Source)
  85. Cooked Escarole
    367.5mg (8% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  86. Cooked Rutabagas (Neeps Swedes)
    367.2mg (8% DV) in 1 cup, cubes
    Database: Standard Release (Common)(Source)
  87. Cooked Carrots
    366.6mg (8% DV) in 1 cup slices
    Database: Standard Release (Common)(Source)
  88. Oyster Mushrooms
    361.2mg (8% DV) in 1 cup sliced
    Database: Standard Release (Common)(Source)
  89. Fennel
    360.2mg (8% DV) in 1 cup, sliced
    Database: Standard Release (Common)(Source)
  90. Yellow Tomatoes
    358.6mg (8% DV) in 1 cup, chopped
    Database: Standard Release (Common)(Source)
  91. Peas
    353.8mg (8% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  92. Tomatoes
    353.1mg (8% DV) in 1 cup cherry tomatoes
    Database: Standard Release (Common)(Source)
  93. Cooked Onions
    348.6mg (7% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  94. Cooked Podded Peas
    347.2mg (7% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  95. Cooked Summer Squash
    345.6mg (7% DV) in 1 cup, sliced
    Database: Standard Release (Common)(Source)
  96. Kidney Bean Sprouts
    344.1mg (7% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  97. Brussels Sprouts (Raw)
    342.3mg (7% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  98. Soybean Sprouts
    338.8mg (7% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  99. Cooked Scallop Squash
    336mg (7% DV) in 1 cup, mashed
    Database: Standard Release (Common)(Source)
  100. Cooked Soybean Sprouts
    333.7mg (7% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  101. Parsley
    332.4mg (7% DV) in 1 cup chopped
    Database: Standard Release (Common)(Source)
  102. Zucchini
    323.6mg (7% DV) in 1 cup, chopped
    Database: Standard Release (Common)(Source)
  103. Serrano Peppers
    320.3mg (7% DV) in 1 cup, chopped
    Database: Standard Release (Common)(Source)
  104. Cauliflower
    319.9mg (7% DV) in 1 cup chopped (1/2 inch pieces)
    Database: Standard Release (Common)(Source)
  105. Cooked Crookneck Summer Squash
    318.6mg (7% DV) in 1 cup, sliced
    Database: Standard Release (Common)(Source)
  106. Banana Peppers
    317.4mg (7% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  107. Portobellos Mushrooms
    313mg (7% DV) in 1 cup diced
    Database: Standard Release (Common)(Source)
  108. Raw Portobellos (Exposed To Sunlight Or Uv)
    313mg (7% DV) in 1 cup diced
    Database: Standard Release (Common)(Source)
  109. Pumpkin Leaves (Cooked)
    311mg (7% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  110. Garden Cress
    303mg (6% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  111. Okra
    299mg (6% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  112. Summer Squash
    296.1mg (6% DV) in 1 cup, sliced
    Database: Standard Release (Common)(Source)
  113. Cooked Cabbage
    294mg (6% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  114. Cooked Turnip Greens
    292.3mg (6% DV) in 1 cup, chopped
    Database: Standard Release (Common)(Source)
  115. Cooked Broccoli Raab
    291.6mg (6% DV) in 1 nlea serving
    Database: Standard Release (Common)(Source)
  116. Cooked Nopales
    290.6mg (6% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  117. Beet Greens (Raw)
    289.6mg (6% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  118. Chrysanthemum Leaves
    289.2mg (6% DV) in 1 cup, chopped
    Database: Standard Release (Common)(Source)
  119. Broccoli
    287.6mg (6% DV) in 1 cup chopped
    Database: Standard Release (Common)(Source)
  120. Cooked Parsnips
    286.3mg (6% DV) in 1/2 cup slices
    Database: Standard Release (Common)(Source)
  121. Cooked Lentil Sprouts
    284mg (6% DV) in 100 grams
    Database: Standard Release (Common)(Source)
  122. Crookneck Summer Squash
    281.9mg (6% DV) in 1 cup sliced
    Database: Standard Release (Common)(Source)
  123. Cooked Swamp Cabbage
    278.3mg (6% DV) in 1 cup, chopped
    Database: Standard Release (Common)(Source)
  124. Cooked Chayote
    276.8mg (6% DV) in 1 cup (1 inch pieces)
    Database: Standard Release (Common)(Source)
  125. Cooked Turnips
    276.1mg (6% DV) in 1 cup, cubes
    Database: Standard Release (Common)(Source)
  126. Bitter Melon
    275.3mg (6% DV) in 1 cup (1/2 inch pieces)
    Database: Standard Release (Common)(Source)
  127. Chinese Broccoli
    274mg (6% DV) in 100 grams
    Database: Standard Release (Common)(Source)
  128. Chantarelle Mushrooms
    273.2mg (6% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  129. Morel Mushrooms
    271.3mg (6% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  130. Asparagus
    270.7mg (6% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  131. Radishes
    270.3mg (6% DV) in 1 cup slices
    Database: Standard Release (Common)(Source)
  132. Cooked Celeriac
    268.2mg (6% DV) in 1 cup pieces
    Database: Standard Release (Common)(Source)
  133. Cooked Savoy Cabbage
    266.8mg (6% DV) in 1 cup, shredded
    Database: Standard Release (Common)(Source)
  134. Oriental Radishes
    263.3mg (6% DV) in 1 cup slices
    Database: Standard Release (Common)(Source)
  135. Pickled Beets
    261.1mg (6% DV) in 1 cup slices
    Database: Standard Release (Common)(Source)
  136. Green Bell Peppers
    260.8mg (6% DV) in 1 cup, chopped
    Database: Standard Release (Common)(Source)
  137. Palm Hearts (Canned)
    258.4mg (5% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  138. Sweet Red Bell Peppers
    251.1mg (5% DV) in 1 medium (approx 2-3/4 inch long, 2-1/2 dia.)
    Database: Standard Release (Common)(Source)
  139. Green Tomatoes
    250.9mg (5% DV) in 1 medium
    Database: Standard Release (Common)(Source)
  140. Cooked Green Cauliflower
    250.2mg (5% DV) in 1/5 head
    Database: Standard Release (Common)(Source)
  141. Stewed Tomatoes
    249.5mg (5% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  142. Turnips
    248.3mg (5% DV) in 1 cup, cubes
    Database: Standard Release (Common)(Source)
  143. Lentil Sprouts
    247.9mg (5% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  144. Cooked Dandelion Greens
    243.6mg (5% DV) in 1 cup, chopped
    Database: Standard Release (Common)(Source)
  145. Sauerkraut
    241.4mg (5% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  146. Scallop Squash
    236.6mg (5% DV) in 1 cup slices
    Database: Standard Release (Common)(Source)
  147. Onions
    233.6mg (5% DV) in 1 cup, chopped
    Database: Standard Release (Common)(Source)
  148. Carrots
    230.4mg (5% DV) in 1 large (7-1/4 inch to 8-/1/2 inch long)
    Database: Standard Release (Common)(Source)
  149. Cooked Chinese Broccoli
    229.7mg (5% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  150. Cooked Mustard Greens
    226.8mg (5% DV) in 1 cup, chopped
    Database: Standard Release (Common)(Source)
  151. Kimchi
    226.5mg (5% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  152. Cooked Sweet White Corn
    224.3mg (5% DV) in 1 ear, small (5-1/2 inch to 6-1/2 inch long)
    Database: Standard Release (Common)(Source)
  153. Boiled Red Bell Peppers
    224.1mg (5% DV) in 1 cup, strips
    Database: Standard Release (Common)(Source)
  154. Cooked Green Bell Peppers
    224.1mg (5% DV) in 1 cup, chopped or strips
    Database: Standard Release (Common)(Source)
  155. White Button Mushrooms
    222.6mg (5% DV) in 1 cup, pieces or slices
    Database: Standard Release (Common)(Source)
  156. Raw White Button Mushrooms (Exposed To Sunlight Or Uv)
    222.6mg (5% DV) in 1 cup pieces or slices
    Database: Standard Release (Common)(Source)
  157. Cooked Collards
    222.3mg (5% DV) in 1 cup, chopped
    Database: Standard Release (Common)(Source)
  158. Nopales
    221mg (5% DV) in 1 cup, sliced
    Database: Standard Release (Common)(Source)
  159. Dandelion Greens
    218.4mg (5% DV) in 1 cup, chopped
    Database: Standard Release (Common)(Source)
  160. Cooked Lotus Root
    217.8mg (5% DV) in 1/2 cup
    Database: Standard Release (Common)(Source)
  161. Red Cabbage
    216.3mg (5% DV) in 1 cup, chopped
    Database: Standard Release (Common)(Source)
  162. Cooked Okra
    216mg (5% DV) in 1 cup slices
    Database: Standard Release (Common)(Source)
  163. Mustard Greens
    215mg (5% DV) in 1 cup, chopped
    Database: Standard Release (Common)(Source)
  164. Cooked Green Beans (Previously Frozen)
    214.7mg (5% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  165. Purslane
    212.4mg (5% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  166. Green Snap Beans (Raw)
    211mg (4% DV) in 1 cup 1/2 inch pieces
    Database: Standard Release (Common)(Source)
  167. Yellow Snap Beans
    209mg (4% DV) in 1 cup 1/2 inch pieces
    Database: Standard Release (Common)(Source)
  168. Red Bell Peppers (Cooked)
    204.6mg (4% DV) in 1 cup chopped
    Database: Standard Release (Common)(Source)
  169. Baby Carrots
    201.5mg (4% DV) in 1 nlea serving
    Database: Standard Release (Common)(Source)
  170. Canned Mushrooms
    201.2mg (4% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  171. Sweet White Corn
    197.1mg (4% DV) in 1 ear, small (5-1/2 inch to 6-1/2 inch long)
    Database: Standard Release (Common)(Source)
  172. Cooked Yellow Sweet Corn
    194mg (4% DV) in 1 ear small (5-1/2 inch to 6-1/2 inch long)
    Database: Standard Release (Common)(Source)
  173. Green Cauliflower
    192mg (4% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  174. Dried Fungi Cloud Ears
    188.5mg (4% DV) in 5 pieces
    Database: Standard Release (Common)(Source)
  175. Eggplant
    187.8mg (4% DV) in 1 cup, cubes
    Database: Standard Release (Common)(Source)
  176. Cooked Kale
    187.2mg (4% DV) in 1 cup, chopped
    Database: Standard Release (Common)(Source)
  177. Cooked New Zealand Spinach
    183.6mg (4% DV) in 1 cup, chopped
    Database: Standard Release (Common)(Source)
  178. Cooked Green Snap Beans
    182.5mg (4% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  179. Cooked Spaghetti Squash
    181.4mg (4% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  180. Bok Choy
    176.4mg (4% DV) in 1 cup, shredded
    Database: Standard Release (Common)(Source)
  181. Sweet Onions
    176.1mg (4% DV) in 1 nlea serving
    Database: Standard Release (Common)(Source)
  182. Cooked Cauliflower
    176.1mg (4% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  183. Swamp Cabbage
    174.7mg (4% DV) in 1 cup, chopped
    Database: Standard Release (Common)(Source)
  184. Chicory Roots
    174mg (4% DV) in 1 root
    Database: Standard Release (Common)(Source)
  185. Pumpkin Leaves
    170mg (4% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  186. Cooked Shiitake Mushrooms
    169.7mg (4% DV) in 1 cup pieces
    Database: Standard Release (Common)(Source)
  187. Cooked Okra (Previously Frozen)
    169.3mg (4% DV) in 1/2 cup slices
    Database: Standard Release (Common)(Source)
  188. Spinach
    167.4mg (4% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  189. Celery
    166.4mg (4% DV) in 1 stalk, large (11 inch-12 inch long)
    Database: Standard Release (Common)(Source)
  190. Turnip Greens
    162.8mg (3% DV) in 1 cup, chopped
    Database: Standard Release (Common)(Source)
  191. Savoy Cabbage
    161mg (3% DV) in 1 cup, shredded
    Database: Standard Release (Common)(Source)
  192. Leeks
    160.2mg (3% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  193. Green Chili Peppers
    157.1mg (3% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  194. Endive
    157mg (3% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  195. Dried Pasilla Peppers
    155.5mg (3% DV) in 1 pepper
    Database: Standard Release (Common)(Source)
  196. Mung Bean Sprouts
    155mg (3% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  197. Sauteed Green Bell Peppers
    154.1mg (3% DV) in 1 cup chopped
    Database: Standard Release (Common)(Source)
  198. Hot Green Chili Peppers
    153mg (3% DV) in 1 pepper
    Database: Standard Release (Common)(Source)
  199. Cucumber
    152.9mg (3% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  200. Cabbage
    151.3mg (3% DV) in 1 cup, chopped
    Database: Standard Release (Common)(Source)