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200 Vegetables Highest in Potassium

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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 Tahitian Taro
    853.5mg (18% DV) in 1 cup slices
  11. Cooked Spinach
    838.8mg (18% DV) in 1 cup
  12. Yautia
    807.3mg (17% DV) in 1 cup, sliced
  13. Bamboo Shoots
    804.8mg (17% DV) in 1 cup (1/2 Inch slices)
  14. Succotash
    787.2mg (17% DV) in 1 cup
  15. Tahitian Taro
    757.5mg (16% DV) in 1 cup slices
  16. Boiled Sweet Potatoes
    754.4mg (16% DV) in 1 cup, mashed
  17. Cooked Hubbard Squash
    733.9mg (16% DV) in 1 cup, cubes
  18. Cooked Hawaiin Mountain Yam
    717.8mg (15% DV) in 1 cup, cubes
  19. Canned Lima Beans
    706.8mg (15% DV) in 1 cup
  20. Sun-dried Hot Chile Peppers
    691.9mg (15% DV) in 1 cup
  21. Mustard Spinach
    673.5mg (14% DV) in 1 cup, chopped
  22. Canned Tomato Paste
    669.2mg (14% DV) in 1/4 cup
  23. Cooked Acorn Squash
    644.4mg (14% DV) in 1 cup, mashed
  24. Bamboo Shoots (Cooked)
    639.6mg (14% DV) in 1 cup (1/2 Inch slices)
  25. Cooked Taro
    638.9mg (14% DV) in 1 cup, sliced
  26. Pak-choi (Bok Choy) (Cooked)
    630.7mg (13% DV) in 1 cup, shredded
  27. Taro
    614.6mg (13% DV) in 1 cup, sliced
  28. Baked Potato (No Skin)
    610mg (13% DV) in 1 potato (2-1/3 Inch x 4-3/4 Inch)
  29. Cooked Butternut Squash
    582.2mg (12% DV) in 1 cup, cubes
  30. Cooked Chrysanthemum
    569mg (12% DV) in 1 cup (1 Inch pieces)
  31. Stirfried Soybean Sprouts
    567mg (12% DV) in 100 grams
  32. Cooked Pumpkin
    563.5mg (12% DV) in 1 cup, mashed
  33. Cooked Purslane
    561.2mg (12% DV) in 1 cup
  34. Cooked Kohlrabi
    561mg (12% DV) in 1 cup slices
  35. Cassava
    558.3mg (12% DV) in 1 cup
  36. Cooked White Button Mushrooms
    555.4mg (12% DV) in 1 cup pieces
  37. Baked Russet Potatoes
    550mg (12% DV) in 100 grams
  38. Arrowroot
    544.8mg (12% DV) in 1 cup, sliced
  39. Baked Potatoes
    544mg (12% DV) in 100 grams
  40. Cooked Sweet Potatoes
    541.5mg (12% DV) in 1 medium (2 Inch dia, 5 Inch long, raw)
  41. Mashed Sweet Potatoes
    535.5mg (11% DV) in 1 cup
  42. Portobellos (Exposed To Sunlight Or Uv)
    528.8mg (11% DV) in 1 cup sliced
  43. Cooked Tomatoes
    523.2mg (11% DV) in 1 cup
  44. Cooked Beets
    518.5mg (11% DV) in 1 cup
  45. Boiled Potatoes
    515.4mg (11% DV) in 1 potato (2-1/2 Inch dia, sphere)
  46. Cooked Mustard Spinach
    513mg (11% DV) in 1 cup, chopped
  47. Vinespinach
    510mg (11% DV) in 100 grams
  48. Canned Pumpkin
    504.7mg (11% DV) in 1 cup
  49. Parsnips
    498.8mg (11% DV) in 1 cup slices
  50. Brussels Sprouts (Cooked)
    494.5mg (11% DV) in 1 cup
  51. Cooked Winter Squash
    494.1mg (11% DV) in 1 cup, cubes
  52. Butternut Squash
    492.8mg (10% DV) in 1 cup, cubes
  53. Acorn Squash
    485.8mg (10% DV) in 1 cup, cubes
  54. Citronella (Lemon Grass)
    484.4mg (10% DV) in 1 cup
  55. Jute Potherb (Molokhiya) (Cooked)
    478.5mg (10% DV) in 1 cup
  56. Cooked Garden Cress
    476.6mg (10% DV) in 1 cup
  57. Cooked Zucchini
    475.2mg (10% DV) in 1 cup, sliced
  58. Artichokes (Globe Or French)
    473.6mg (10% DV) in 1 artichoke, medium
  59. Kohlrabi
    472.5mg (10% DV) in 1 cup
  60. Celeriac
    468mg (10% DV) in 1 cup
  61. Pea Sprouts
    457.2mg (10% DV) in 1 cup
  62. Broccoli (Cooked)
    457.1mg (10% DV) in 1 cup chopped
  63. Lotus Root
    450.4mg (10% DV) in 10 slices (2-1/2 Inch dia)
  64. Cooked Burdock Root
    450mg (10% DV) in 1 cup (1 Inch pieces)
  65. Sweet Potatoes
    448.2mg (10% DV) in 1 cup, cubes
  66. Cooked Artichokes (Globe Or French)
    443.5mg (9% DV) in 1 cup
  67. Beets (Raw)
    442mg (9% DV) in 1 cup
  68. Cooked Green Peas
    433.6mg (9% DV) in 1 cup
  69. Green Peas (Cooked)
    433.6mg (9% DV) in 1 cup
  70. White Button Mushrooms (Stir-fried)
    427.7mg (9% DV) in 1 cup sliced
  71. Rutabagas (Neeps, Swedes)
    427mg (9% DV) in 1 cup, cubes
  72. Cooked Celery
    426mg (9% DV) in 1 cup, diced
  73. Cooked Oriental Radishes
    419mg (9% DV) in 1 cup, sliced
  74. Canned Asparagus
    416.2mg (9% DV) in 1 cup
  75. Dried Ancho Peppers
    409.9mg (9% DV) in 1 pepper
  76. Winter Squash
    406mg (9% DV) in 1 cup, cubes
  77. Asparagus (Cooked)
    403.2mg (9% DV) in 1 cup
  78. Bitter Melon (Cooked)
    395.6mg (8% DV) in 1 cup (1/2 Inch pieces)
  79. Sweet Yellow Peppers
    394.3mg (8% DV) in 1 pepper, large (3-3/4 Inch long, 3 Inch dia)
  80. Cooked Red Cabbage
    393mg (8% DV) in 1 cup
  81. Yellow Corn Sweet
    391.5mg (8% DV) in 1 cup
  82. Cremini Mushrooms
    389.8mg (8% DV) in 1 cup whole
  83. Raw Crimini Mushrooms (Exposed To Sunlight Or UV)
    389.8mg (8% DV) in 1 cup whole
  84. Cooked Snow Peas
    384mg (8% DV) in 1 cup
  85. Cooked Yellow Snap Beans
    373.8mg (8% DV) in 1 cup
  86. Hubbard Squash
    371.2mg (8% DV) in 1 cup, cubes
  87. Fiddlehead Ferns
    370mg (8% DV) in 100 grams
  88. Cooked Escarole
    367.5mg (8% DV) in 1 cup
  89. Cooked Rutabagas (Neeps, Swedes)
    367.2mg (8% DV) in 1 cup, cubes
  90. Cooked Carrots
    366.6mg (8% DV) in 1 cup slices
  91. Oyster Mushrooms
    361.2mg (8% DV) in 1 cup sliced
  92. Fennel
    360.2mg (8% DV) in 1 cup, sliced
  93. Yellow Tomatoes
    358.6mg (8% DV) in 1 cup, chopped
  94. Cooked Scotch Kale
    356.2mg (8% DV) in 1 cup, chopped
  95. Peas
    353.8mg (8% DV) in 1 cup
  96. Tomatoes
    353.1mg (8% DV) in 1 cup cherry tomatoes
  97. Cooked Onions
    348.6mg (7% DV) in 1 cup
  98. Cooked Podded Peas
    347.2mg (7% DV) in 1 cup
  99. Cooked Summer Squash
    345.6mg (7% DV) in 1 cup, sliced
  100. Kidney Bean Sprouts
    344.1mg (7% DV) in 1 cup
  101. Brussels Sprouts (Raw)
    342.3mg (7% DV) in 1 cup
  102. Soybean Sprouts
    338.8mg (7% DV) in 1 cup
  103. Cooked Scallop Squash
    336mg (7% DV) in 1 cup, mashed
  104. Cooked Soybean Sprouts
    333.7mg (7% DV) in 1 cup
  105. Parsley
    332.4mg (7% DV) in 1 cup chopped
  106. French Fries
    325mg (7% DV) in 10 strip
  107. Zucchini
    323.6mg (7% DV) in 1 cup, chopped
  108. Serrano Peppers
    320.3mg (7% DV) in 1 cup, chopped
  109. Cauliflower
    319.9mg (7% DV) in 1 cup chopped (1/2 Inch pieces)
  110. Cooked Cookneck Summer Squash
    318.6mg (7% DV) in 1 cup, sliced
  111. Banana Peppers
    317.4mg (7% DV) in 1 cup
  112. Portabella Mushrooms
    313mg (7% DV) in 1 cup diced
  113. Raw Portabellas (Exposed to Sunlight or UV)
    313mg (7% DV) in 1 cup diced
  114. Pumpkin Leaves (Cooked)
    311mg (7% DV) in 1 cup
  115. Garden Cress
    303mg (6% DV) in 1 cup
  116. Scotch Kale
    301.5mg (6% DV) in 1 cup, chopped
  117. Okra
    299mg (6% DV) in 1 cup
  118. Cooked Kale
    296.4mg (6% DV) in 1 cup, chopped
  119. Summer Squash
    296.1mg (6% DV) in 1 cup, sliced
  120. Cooked Cabbage
    294mg (6% DV) in 1 cup
  121. Cooked Turnip Greens
    292.3mg (6% DV) in 1 cup, chopped
  122. Cooked Broccoli Raab
    291.6mg (6% DV) in 1 NLEA serving
  123. Cooked Nopales
    290.6mg (6% DV) in 1 cup
  124. Beet Greens (Raw)
    289.6mg (6% DV) in 1 cup
  125. Chrysanthemum Leaves
    289.2mg (6% DV) in 1 cup, chopped
  126. Broccoli
    287.6mg (6% DV) in 1 cup chopped
  127. Cooked Parsnips
    286.3mg (6% DV) in 1/2 cup slices
  128. Cooked Lentil Sprouts
    284mg (6% DV) in 100 grams
  129. Crookneck Summer Squash
    281.9mg (6% DV) in 1 cup sliced
  130. Cooked Swamp Cabbage
    278.3mg (6% DV) in 1 cup, chopped
  131. Cooked Chayote
    276.8mg (6% DV) in 1 cup (1 Inch pieces)
  132. Cooked Turnips
    276.1mg (6% DV) in 1 cup, cubes
  133. Bitter Melon
    275.3mg (6% DV) in 1 cup (1/2 Inch pieces)
  134. Chinese Broccoli
    274mg (6% DV) in 100 grams
  135. Chantarelle Mushrooms
    273.2mg (6% DV) in 1 cup
  136. Morel Mushrooms
    271.3mg (6% DV) in 1 cup
  137. Asparagus
    270.7mg (6% DV) in 1 cup
  138. Radishes
    270.3mg (6% DV) in 1 cup slices
  139. Cooked Celeriac
    268.2mg (6% DV) in 1 cup pieces
  140. Cooked Savoy Cabbage
    266.8mg (6% DV) in 1 cup, shredded
  141. Oriental Radishes
    263.3mg (6% DV) in 1 cup slices
  142. Pickled Beets
    261.1mg (6% DV) in 1 cup slices
  143. Green Bell Peppers
    260.8mg (6% DV) in 1 cup, chopped
  144. Palm Hearts (Canned)
    258.4mg (5% DV) in 1 cup
  145. Sweet Red Bell Peppers
    251.1mg (5% DV) in 1 medium (approx 2-3/4 Inch long, 2-1/2 dia.)
  146. Green Tomatoes
    250.9mg (5% DV) in 1 medium
  147. Cooked Green Cauliflower
    250.2mg (5% DV) in 1/5 head
  148. Stewed Tomatoes
    249.5mg (5% DV) in 1 cup
  149. Turnips
    248.3mg (5% DV) in 1 cup, cubes
  150. Lentil Sprouts
    247.9mg (5% DV) in 1 cup
  151. Cooked Dandelion Greens
    243.6mg (5% DV) in 1 cup, chopped
  152. Sauerkraut
    241.4mg (5% DV) in 1 cup
  153. Scallop Squash
    236.6mg (5% DV) in 1 cup slices
  154. Onions
    233.6mg (5% DV) in 1 cup, chopped
  155. Carrots
    230.4mg (5% DV) in 1 large (7-1/4 Inch to 8-/1/2 Inch long)
  156. Cooked Chinese Broccoli
    229.7mg (5% DV) in 1 cup
  157. Cooked Mustard Greens
    226.8mg (5% DV) in 1 cup, chopped
  158. Kimchi
    226.5mg (5% DV) in 1 cup
  159. Cooked Sweet White Corn
    224.3mg (5% DV) in 1 ear, small (5-1/2 Inch to 6-1/2 Inch long)
  160. Cooked Green Bell Peppers
    224.1mg (5% DV) in 1 cup, chopped or strips
  161. Cooked Red Bell Peppers
    224.1mg (5% DV) in 1 cup, strips
  162. White Button Mushrooms
    222.6mg (5% DV) in 1 cup, pieces or slices
  163. Raw White Button Mushrooms (Exposed To Sunlight Or UV)
    222.6mg (5% DV) in 1 cup pieces or slices
  164. Cooked Collards
    222.3mg (5% DV) in 1 cup, chopped
  165. Nopales
    221mg (5% DV) in 1 cup, sliced
  166. Dandelion Greens
    218.4mg (5% DV) in 1 cup, chopped
  167. Cooked Lotus Root
    217.8mg (5% DV) in 1/2 cup
  168. Red Cabbage
    216.3mg (5% DV) in 1 cup, chopped
  169. Cooked Okra
    216mg (5% DV) in 1 cup slices
  170. Mustard Greens
    215mg (5% DV) in 1 cup, chopped
  171. Cooked Green Beans (Previously Frozen)
    214.7mg (5% DV) in 1 cup
  172. Purslane
    212.4mg (5% DV) in 1 cup
  173. Green Snap Beans (Raw)
    211mg (4% DV) in 1 cup 1/2 Inch pieces
  174. Yellow Snap Beans
    209mg (4% DV) in 1 cup 1/2 Inch pieces
  175. Baby Carrots
    201.5mg (4% DV) in 1 NLEA serving
  176. Canned Mushrooms
    201.2mg (4% DV) in 1 cup
  177. Sweet White Corn
    197.1mg (4% DV) in 1 ear, small (5-1/2 Inch to 6-1/2 Inch long)
  178. Cooked Yellow Sweet Corn
    194mg (4% DV) in 1 ear small (5-1/2 Inch to 6-1/2 Inch long)
  179. Green Cauliflower
    192mg (4% DV) in 1 cup
  180. Dried Fungi Cloud Ears
    188.5mg (4% DV) in 5 pieces
  181. Eggplant
    187.8mg (4% DV) in 1 cup, cubes
  182. Cooked New Zealand Spinach
    183.6mg (4% DV) in 1 cup, chopped
  183. Cooked Green Snap Beans
    182.5mg (4% DV) in 1 cup
  184. Cooked Spaghetti Squash
    181.4mg (4% DV) in 1 cup
  185. Bok Choy
    176.4mg (4% DV) in 1 cup, shredded
  186. Sweet Onions
    176.1mg (4% DV) in 1 NLEA serving
  187. Cooked Cauliflower
    176.1mg (4% DV) in 1 cup
  188. Swamp Cabbage
    174.7mg (4% DV) in 1 cup, chopped
  189. Chicory Roots
    174mg (4% DV) in 1 root
  190. Pumpkin Leaves
    170mg (4% DV) in 1 cup
  191. Cooked Shiitake Mushrooms
    169.7mg (4% DV) in 1 cup pieces
  192. Cooked Okra (Previously Frozen)
    169.3mg (4% DV) in 1/2 cup slices
  193. Spinach
    167.4mg (4% DV) in 1 cup
  194. Celery
    166.4mg (4% DV) in 1 stalk, large (11 Inch-12 Inch long)
  195. Turnip Greens
    162.8mg (3% DV) in 1 cup, chopped
  196. Savoy Cabbage
    161mg (3% DV) in 1 cup, shredded
  197. Leeks
    160.2mg (3% DV) in 1 cup
  198. Green Chili Peppers
    157.1mg (3% DV) in 1 cup
  199. Endive
    157mg (3% DV) in 1 cup
  200. Dried Pasilla Peppers
    155.5mg (3% DV) in 1 pepper

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