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200 Vegetables Highest in Potassium

Ranked by a serving size.
4700mg Potassium = 100% DV
DV = Daily Value
RDI = Reference Dietary Intake
AI = Adequate Intake

See more about daily values.

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  1. Cooked Beet Greens
    1309mg (28% DV) in 1 cup (1 Inch pieces)
  2. Yam
    1224mg (26% DV) in 1 cup, cubes
  3. Dried Agar Seaweed
    1125mg (24% DV) in 100 grams
  4. Canned Tomato Puree
    1097.5mg (23% DV) in 1 cup
  5. Cooked Lima Beans
    969mg (21% DV) in 1 cup
  6. Cooked Swiss Chard
    960.8mg (20% DV) in 1 cup, chopped
  7. Baked Red Potatoes
    942.9mg (20% DV) in 1 potato medium (2-1/4 Inch to 3-1/4 Inch dia.)
  8. Baked Potatoes (With Skin)
    925.6mg (20% DV) in 1 potato medium
  9. Cooked Yam
    911.2mg (19% DV) in 1 cup, cubes
  10. Hash Browns
    898.6mg (19% DV) in 1 cup
  11. Baked Acorn Squash
    895.9mg (19% DV) in 1 cup, cubes
  12. Cooked Spinach
    838.8mg (18% DV) in 1 cup
  13. Yautia
    807.3mg (17% DV) in 1 cup, sliced
  14. Bamboo Shoots
    804.8mg (17% DV) in 1 cup (1/2 Inch slices)
  15. Succotash
    787.2mg (17% DV) in 1 cup
  16. Cooked Hubbard Squash
    733.9mg (16% DV) in 1 cup, cubes
  17. Canned Lima Beans
    706.8mg (15% DV) in 1 cup
  18. Sun-dried Hot Chile Peppers
    691.9mg (15% DV) in 1 cup
  19. Mustard Spinach
    673.5mg (14% DV) in 1 cup, chopped
  20. Canned Tomato Paste
    669.2mg (14% DV) in 1/4 cup
  21. Cooked Acorn Squash
    644.4mg (14% DV) in 1 cup, mashed
  22. Jerusalem-artichokes raw
    643.5mg (14% DV) in 1 cup slices
  23. Bamboo Shoots (Cooked)
    639.6mg (14% DV) in 1 cup (1/2 Inch slices)
  24. Cooked Taro
    638.9mg (14% DV) in 1 cup, sliced
  25. Pak-Choi (Bok Choy) (Cooked)
    630.7mg (13% DV) in 1 cup, shredded
  26. Taro
    614.6mg (13% DV) in 1 cup, sliced
  27. Baked Potato (No Skin)
    610mg (13% DV) in 1 potato (2-1/3 Inch x 4-3/4 Inch)
  28. Cooked Butternut Squash
    582.2mg (12% DV) in 1 cup, cubes
  29. Cooked Chrysanthemum
    569mg (12% DV) in 1 cup (1 Inch pieces)
  30. Stirfried Soybean Sprouts
    567mg (12% DV) in 100 grams
  31. Cooked Pumpkin
    563.5mg (12% DV) in 1 cup, mashed
  32. Cooked Purslane
    561.2mg (12% DV) in 1 cup
  33. Cooked Kohlrabi
    561mg (12% DV) in 1 cup slices
  34. Cassava
    558.3mg (12% DV) in 1 cup
  35. Cooked White Button Mushrooms
    555.4mg (12% DV) in 1 cup pieces
  36. Baked Russet Potatoes
    550mg (12% DV) in 100 grams
  37. Arrowroot
    544.8mg (12% DV) in 1 cup, sliced
  38. Baked Potatoes
    544mg (12% DV) in 100 grams
  39. Cooked Sweet Potatoes
    541.5mg (12% DV) in 1 medium (2 Inch dia, 5 Inch long, raw)
  40. Mashed Sweet Potatoes
    535.5mg (11% DV) in 1 cup
  41. Portabellas (Exposed to Sunlight or UV)
    528.8mg (11% DV) in 1 cup sliced
  42. Cooked Tomatoes
    523.2mg (11% DV) in 1 cup
  43. Cooked Beets
    518.5mg (11% DV) in 1 cup
  44. Boiled Potatoes
    515.4mg (11% DV) in 1 potato (2-1/2 Inch dia, sphere)
  45. Cooked Mustard Spinach
    513mg (11% DV) in 1 cup, chopped
  46. Vinespinach
    510mg (11% DV) in 100 grams
  47. Canned Pumpkin
    504.7mg (11% DV) in 1 cup
  48. Parsnips
    498.8mg (11% DV) in 1 cup slices
  49. Brussels Sprouts (Cooked)
    494.5mg (11% DV) in 1 cup
  50. Cooked Winter Squash
    494.1mg (11% DV) in 1 cup, cubes
  51. Butternut Squash
    492.8mg (10% DV) in 1 cup, cubes
  52. Acorn Squash
    485.8mg (10% DV) in 1 cup, cubes
  53. Citronella (Lemon Grass)
    484.4mg (10% DV) in 1 cup
  54. Jute Potherb (Molokhiya) (Cooked)
    478.5mg (10% DV) in 1 cup
  55. Cooked Garden Cress
    476.6mg (10% DV) in 1 cup
  56. Cooked Zucchini
    475.2mg (10% DV) in 1 cup, sliced
  57. Artichokes (Globe or French)
    473.6mg (10% DV) in 1 artichoke, medium
  58. Kohlrabi
    472.5mg (10% DV) in 1 cup
  59. Celeriac
    468mg (10% DV) in 1 cup
  60. Pea Sprouts
    457.2mg (10% DV) in 1 cup
  61. Broccoli (Cooked)
    457.1mg (10% DV) in 1 cup chopped
  62. Lotus Root
    450.4mg (10% DV) in 10 slices (2-1/2 Inch dia)
  63. Cooked Burdock Root
    450mg (10% DV) in 1 cup (1 Inch pieces)
  64. Sweet Potatoes
    448.2mg (10% DV) in 1 cup, cubes
  65. Cooked Artichokes (Globe or French)
    443.5mg (9% DV) in 1 cup
  66. Beets (Raw)
    442mg (9% DV) in 1 cup
  67. Poi
    439.2mg (9% DV) in 1 cup
  68. Cooked Green Peas
    433.6mg (9% DV) in 1 cup
  69. White Button Mushrooms (Stir-Fried)
    427.7mg (9% DV) in 1 cup sliced
  70. Rutabagas (Neeps, Swedes)
    427mg (9% DV) in 1 cup, cubes
  71. Cooked Celery
    426mg (9% DV) in 1 cup, diced
  72. Cooked Oriental Radishes
    419mg (9% DV) in 1 cup, sliced
  73. Canned Asparagus
    416.2mg (9% DV) in 1 cup
  74. Dried Ancho Peppers
    409.9mg (9% DV) in 1 pepper
  75. Winter Squash
    406mg (9% DV) in 1 cup, cubes
  76. Asparagus (Cooked)
    403.2mg (9% DV) in 1 cup
  77. Bitter Melon (Cooked)
    395.6mg (8% DV) in 1 cup (1/2 Inch pieces)
  78. Sweet Yellow Peppers
    394.3mg (8% DV) in 1 pepper, large (3-3/4 Inch long, 3 Inch dia)
  79. Cooked Red Cabbage
    393mg (8% DV) in 1 cup
  80. Yellow Corn Sweet
    391.5mg (8% DV) in 1 cup
  81. Crimini Mushrooms
    389.8mg (8% DV) in 1 cup whole
  82. Crimini Mushrooms (Exposed to Sunlight or UV)
    389.8mg (8% DV) in 1 cup whole
  83. Cooked Snow Peas
    384mg (8% DV) in 1 cup
  84. Cooked Yellow Snap Beans
    373.8mg (8% DV) in 1 cup
  85. Hubbard Squash
    371.2mg (8% DV) in 1 cup, cubes
  86. Fiddlehead Ferns
    370mg (8% DV) in 100 grams
  87. Cooked Escarole
    367.5mg (8% DV) in 1 cup
  88. Cooked Rutabagas (Neeps, Swedes)
    367.2mg (8% DV) in 1 cup, cubes
  89. Cooked Carrots
    366.6mg (8% DV) in 1 cup slices
  90. Oyster Mushrooms
    361.2mg (8% DV) in 1 cup sliced
  91. Fennel
    360.2mg (8% DV) in 1 cup, sliced
  92. Yellow Tomatoes
    358.6mg (8% DV) in 1 cup, chopped
  93. Cooked Scotch Kale
    356.2mg (8% DV) in 1 cup, chopped
  94. Peas
    353.8mg (8% DV) in 1 cup
  95. Tomatoes
    353.1mg (8% DV) in 1 cup cherry tomatoes
  96. Cooked Onions
    348.6mg (7% DV) in 1 cup
  97. Cooked Podded Peas
    347.2mg (7% DV) in 1 cup
  98. Cooked Summer Squash
    345.6mg (7% DV) in 1 cup, sliced
  99. Kidney Bean Sprouts
    344.1mg (7% DV) in 1 cup
  100. Brussels Sprouts (Raw)
    342.3mg (7% DV) in 1 cup
  101. Soybean Sprouts
    338.8mg (7% DV) in 1 cup
  102. Cooked Scallop Squash
    336mg (7% DV) in 1 cup, mashed
  103. Cooked Soybean Sprouts
    333.7mg (7% DV) in 1 cup
  104. Parsley
    332.4mg (7% DV) in 1 cup chopped
  105. French Fries
    325mg (7% DV) in 10 strip
  106. Zucchini
    323.6mg (7% DV) in 1 cup, chopped
  107. Serrano Peppers
    320.3mg (7% DV) in 1 cup, chopped
  108. Cauliflower
    319.9mg (7% DV) in 1 cup chopped (1/2 Inch pieces)
  109. Cooked Cookneck Summer Squash
    318.6mg (7% DV) in 1 cup, sliced
  110. Banana Peppers
    317.4mg (7% DV) in 1 cup
  111. Portabella Mushrooms
    313mg (7% DV) in 1 cup diced
  112. Portabellas (Exposed to Sun/UV)
    313mg (7% DV) in 1 cup diced
  113. Pumpkin Leaves (Cooked)
    311mg (7% DV) in 1 cup
  114. Garden Cress
    303mg (6% DV) in 1 cup
  115. Scotch Kale
    301.5mg (6% DV) in 1 cup, chopped
  116. Okra
    299mg (6% DV) in 1 cup
  117. Cooked Kale
    296.4mg (6% DV) in 1 cup, chopped
  118. Summer Squash
    296.1mg (6% DV) in 1 cup, sliced
  119. Cooked Cabbage
    294mg (6% DV) in 1 cup
  120. Cooked Turnip Greens
    292.3mg (6% DV) in 1 cup, chopped
  121. Cooked Broccoli Raab
    291.6mg (6% DV) in 1 NLEA serving
  122. Cooked Nopales
    290.6mg (6% DV) in 1 cup
  123. Beet Greens (Raw)
    289.6mg (6% DV) in 1 cup
  124. Chrysanthemum Leaves
    289.2mg (6% DV) in 1 cup, chopped
  125. Broccoli
    287.6mg (6% DV) in 1 cup chopped
  126. Cooked Parsnips
    286.3mg (6% DV) in 1/2 cup slices
  127. Cooked Lentil Sprouts
    284mg (6% DV) in 100 grams
  128. Crookneck Summer Squash
    281.9mg (6% DV) in 1 cup sliced
  129. Cooked Swamp Cabbage
    278.3mg (6% DV) in 1 cup, chopped
  130. Cooked Chayote
    276.8mg (6% DV) in 1 cup (1 Inch pieces)
  131. Cooked Turnips
    276.1mg (6% DV) in 1 cup, cubes
  132. Bitter Melon
    275.3mg (6% DV) in 1 cup (1/2 Inch pieces)
  133. Chinese Broccoli
    274mg (6% DV) in 100 grams
  134. Chantarelle Mushrooms
    273.2mg (6% DV) in 1 cup
  135. Morel Mushrooms
    271.3mg (6% DV) in 1 cup
  136. Asparagus
    270.7mg (6% DV) in 1 cup
  137. Radishes
    270.3mg (6% DV) in 1 cup slices
  138. Cooked Celeriac
    268.2mg (6% DV) in 1 cup pieces
  139. Cooked Savoy Cabbage
    266.8mg (6% DV) in 1 cup, shredded
  140. Oriental Radishes
    263.3mg (6% DV) in 1 cup slices
  141. Pickled Beets
    261.1mg (6% DV) in 1 cup slices
  142. Green Bell Peppers
    260.8mg (6% DV) in 1 cup, chopped
  143. Palm Hearts (Canned)
    258.4mg (5% DV) in 1 cup
  144. Sweet Red Bell Peppers
    251.1mg (5% DV) in 1 medium (approx 2-3/4 Inch long, 2-1/2 dia.)
  145. Green Tomatoes
    250.9mg (5% DV) in 1 medium
  146. Cooked Green Cauliflower
    250.2mg (5% DV) in 1/5 head
  147. Stewed Tomatoes
    249.5mg (5% DV) in 1 cup
  148. Turnips
    248.3mg (5% DV) in 1 cup, cubes
  149. Lentil Sprouts
    247.9mg (5% DV) in 1 cup
  150. Cooked Dandelion Greens
    243.6mg (5% DV) in 1 cup, chopped
  151. Sauerkraut
    241.4mg (5% DV) in 1 cup
  152. Scallop Squash
    236.6mg (5% DV) in 1 cup slices
  153. Onions
    233.6mg (5% DV) in 1 cup, chopped
  154. Carrots
    230.4mg (5% DV) in 1 large (7-1/4 Inch to 8-/1/2 Inch long)
  155. Cooked Chinese Broccoli
    229.7mg (5% DV) in 1 cup
  156. Cooked Mustard Greens
    226.8mg (5% DV) in 1 cup, chopped
  157. Kimchi
    226.5mg (5% DV) in 1 cup
  158. Cooked Sweet White Corn
    224.3mg (5% DV) in 1 ear, small (5-1/2 Inch to 6-1/2 Inch long)
  159. Cooked Green Bell Peppers
    224.1mg (5% DV) in 1 cup, chopped or strips
  160. Cooked Red Bell Peppers
    224.1mg (5% DV) in 1 cup, strips
  161. White Button Mushrooms
    222.6mg (5% DV) in 1 cup, pieces or slices
  162. White Button Mushrooms (Exposed to Sunlight or UV)
    222.6mg (5% DV) in 1 cup pieces or slices
  163. Cooked Collards
    222.3mg (5% DV) in 1 cup, chopped
  164. Nopales
    221mg (5% DV) in 1 cup, sliced
  165. Dandelion Greens
    218.4mg (5% DV) in 1 cup, chopped
  166. Cooked Lotus Root
    217.8mg (5% DV) in 1/2 cup
  167. Red Cabbage
    216.3mg (5% DV) in 1 cup, chopped
  168. Cooked Okra
    216mg (5% DV) in 1 cup slices
  169. Mustard Greens
    215mg (5% DV) in 1 cup, chopped
  170. Purslane
    212.4mg (5% DV) in 1 cup
  171. Green Snap Beans (Raw)
    211mg (4% DV) in 1 cup 1/2 Inch pieces
  172. Yellow Snap Beans
    209mg (4% DV) in 1 cup 1/2 Inch pieces
  173. Baby Carrots
    201.5mg (4% DV) in 1 NLEA serving
  174. Canned Mushrooms
    201.2mg (4% DV) in 1 cup
  175. Sweet White Corn
    197.1mg (4% DV) in 1 ear, small (5-1/2 Inch to 6-1/2 Inch long)
  176. Cooked Yellow Sweet Corn
    194mg (4% DV) in 1 ear small (5-1/2 Inch to 6-1/2 Inch long)
  177. Green Cauliflower
    192mg (4% DV) in 1 cup
  178. Eggplant
    187.8mg (4% DV) in 1 cup, cubes
  179. Cooked New Zealand Spinach
    183.6mg (4% DV) in 1 cup, chopped
  180. Cooked Green Snap Beans
    182.5mg (4% DV) in 1 cup
  181. Cooked Spaghetti Squash
    181.4mg (4% DV) in 1 cup
  182. Bok Choy
    176.4mg (4% DV) in 1 cup, shredded
  183. Sweet Onions
    176.1mg (4% DV) in 1 NLEA serving
  184. Cooked Cauliflower
    176.1mg (4% DV) in 1 cup
  185. Swamp Cabbage
    174.7mg (4% DV) in 1 cup, chopped
  186. Chicory Roots
    174mg (4% DV) in 1 root
  187. Pumpkin Leaves
    170mg (4% DV) in 1 cup
  188. Cooked Shiitake Mushrooms
    169.7mg (4% DV) in 1 cup pieces
  189. Spinach
    167.4mg (4% DV) in 1 cup
  190. Celery
    166.4mg (4% DV) in 1 stalk, large (11 Inch-12 Inch long)
  191. Turnip Greens
    162.8mg (3% DV) in 1 cup, chopped
  192. Savoy Cabbage
    161mg (3% DV) in 1 cup, shredded
  193. Leeks
    160.2mg (3% DV) in 1 cup
  194. Green Chili Peppers
    157.1mg (3% DV) in 1 cup
  195. Endive
    157mg (3% DV) in 1 cup
  196. Dried Pasilla Peppers
    155.5mg (3% DV) in 1 pepper
  197. Hot Green Chili Peppers
    153mg (3% DV) in 1 pepper
  198. Cucumber
    152.9mg (3% DV) in 1 cup
  199. Cabbage
    151.3mg (3% DV) in 1 cup, chopped
  200. Red Chili Peppers
    144.9mg (3% DV) in 1 pepper

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