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200 Vegetables Highest in Riboflavin (B2)

Ranked by a Common Serving Size
1.3mg Riboflavin (B2) = 100% DV
  1. White Button Mushrooms (Stir-fried)
    0.5mg (38% DV) in 1 cup sliced
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  2. Portobellos (Exposed To Sunlight Or Uv)
    0.5mg (38% DV) in 1 cup sliced
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  3. Cooked White Button Mushrooms
    0.5mg (36% DV) in 1 cup pieces
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  4. Kidney Bean Sprouts
    0.5mg (35% DV) in 1 cup
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  5. Sun-dried Hot Chile Peppers
    0.4mg (34% DV) in 1 cup
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  6. Cremini Mushrooms
    0.4mg (33% DV) in 1 cup whole
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  7. Raw Crimini Mushrooms (Exposed To Sunlight Or UV)
    0.4mg (33% DV) in 1 cup whole
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  8. Cooked Spinach
    0.4mg (33% DV) in 1 cup
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  9. Cooked Beet Greens
    0.4mg (32% DV) in 1 cup (1 Inch pieces)
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  10. Dried Ancho Peppers
    0.4mg (29% DV) in 1 pepper
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  11. Spirulina
    0.3mg (26% DV) in 100 grams
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  12. Kimchi
    0.3mg (24% DV) in 1 cup
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  13. Tahitian Taro
    0.3mg (23% DV) in 1 cup slices
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  14. Oyster Mushrooms
    0.3mg (23% DV) in 1 cup sliced
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  15. White Button Mushrooms
    0.3mg (22% DV) in 1 cup, pieces or slices
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  16. Raw White Button Mushrooms (Exposed To Sunlight Or UV)
    0.3mg (22% DV) in 1 cup pieces or slices
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  17. Cooked Tahitian Taro
    0.3mg (21% DV) in 1 cup slices
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  18. Cooked Artichokes (Globe Or French)
    0.3mg (20% DV) in 1 cup
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  19. Dried Spirulina Seaweed
    0.3mg (20% DV) in 1 tablespoon
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  20. Asparagus (Cooked)
    0.3mg (19% DV) in 1 cup
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  21. Cooked Shiitake Mushrooms
    0.2mg (19% DV) in 1 cup pieces
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  22. Canned Asparagus
    0.2mg (19% DV) in 1 cup
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  23. Cooked Green Peas
    0.2mg (18% DV) in 1 cup
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  24. Cooked Green Peas (Salted)
    0.2mg (18% DV) in 1 cup
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  25. Mashed Sweet Potatoes
    0.2mg (18% DV) in 1 cup
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  26. Dried Pasilla Peppers
    0.2mg (17% DV) in 1 pepper
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  27. Cooked Garden Cress
    0.2mg (17% DV) in 1 cup
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  28. Dried Fungi Cloud Ears
    0.2mg (16% DV) in 5 pieces
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  29. Fiddlehead Ferns
    0.2mg (16% DV) in 100 grams
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  30. Jew's Ear
    0.2mg (16% DV) in 1 cup slices
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  31. Cooked Collards
    0.2mg (15% DV) in 1 cup, chopped
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  32. Canned Tomato Puree
    0.2mg (15% DV) in 1 cup
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  33. Cooked New Zealand Spinach
    0.2mg (15% DV) in 1 cup, chopped
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  34. Broccoli (Cooked)
    0.2mg (15% DV) in 1 cup chopped
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  35. Peas
    0.2mg (15% DV) in 1 cup
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  36. Cooked Pumpkin
    0.2mg (15% DV) in 1 cup, mashed
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  37. Cooked Podded Peas
    0.2mg (15% DV) in 1 cup
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  38. Stirfried Soybean Sprouts
    0.2mg (15% DV) in 100 grams
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  39. Asparagus
    0.2mg (15% DV) in 1 cup
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  40. Pea Sprouts
    0.2mg (14% DV) in 1 cup
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  41. Cooked Dandelion Greens
    0.2mg (14% DV) in 1 cup, chopped
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  42. Succotash
    0.2mg (14% DV) in 1 cup
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  43. Lotus Root
    0.2mg (14% DV) in 10 slices (2-1/2 Inch dia)
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  44. Maitake Mushrooms
    0.2mg (13% DV) in 1 cup diced
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  45. Jute Potherb (Molokhiya) (Cooked)
    0.2mg (13% DV) in 1 cup
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  46. Cooked Lima Beans
    0.2mg (13% DV) in 1 cup
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  47. Cooked Chrysanthemum
    0.2mg (12% DV) in 1 cup (1 Inch pieces)
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  48. Summer Squash
    0.2mg (12% DV) in 1 cup, sliced
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  49. Vinespinach
    0.2mg (12% DV) in 100 grams
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  50. Boiled Sweet Potatoes
    0.2mg (12% DV) in 1 cup, mashed
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  51. Chinese Broccoli
    0.2mg (12% DV) in 100 grams
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  52. Cooked Swiss Chard
    0.2mg (12% DV) in 1 cup, chopped
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  53. Dandelion Greens
    0.1mg (11% DV) in 1 cup, chopped
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  54. Mustard Spinach
    0.1mg (11% DV) in 1 cup, chopped
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  55. Cooked Winter Squash
    0.1mg (11% DV) in 1 cup, cubes
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  56. Morel Mushrooms
    0.1mg (10% DV) in 1 cup
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  57. Canned Pumpkin
    0.1mg (10% DV) in 1 cup
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  58. Garden Cress
    0.1mg (10% DV) in 1 cup
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  59. Mung Bean Sprouts
    0.1mg (10% DV) in 1 cup
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  60. Cooked Chinese Broccoli
    0.1mg (10% DV) in 1 cup
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  61. Canned Straw Mushrooms
    0.1mg (10% DV) in 1 cup
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  62. Brussels Sprouts (Cooked)
    0.1mg (10% DV) in 1 cup
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  63. Cooked Green Beans (Previously Frozen)
    0.1mg (9% DV) in 1 cup
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  64. Cooked Snow Peas
    0.1mg (9% DV) in 1 cup
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  65. Cooked Green Snap Beans
    0.1mg (9% DV) in 1 cup
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  66. Cooked Sweet Potatoes
    0.1mg (9% DV) in 1 medium (2 Inch dia, 5 Inch long, raw)
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  67. Cooked Yellow Snap Beans
    0.1mg (9% DV) in 1 cup
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  68. Cooked Broccoli Raab
    0.1mg (9% DV) in 1 NLEA serving
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  69. Zucchini
    0.1mg (9% DV) in 1 cup, chopped
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  70. Chantarelle Mushrooms
    0.1mg (9% DV) in 1 cup
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  71. Laver Seaweed
    0.1mg (9% DV) in 10 sheets
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  72. Red Bell Peppers (Cooked)
    0.1mg (9% DV) in 1 cup chopped
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  73. Portabella Mushrooms
    0.1mg (9% DV) in 1 cup diced
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  74. Cooked Mustard Spinach
    0.1mg (9% DV) in 1 cup, chopped
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  75. Raw Portabellas (Exposed to Sunlight or UV)
    0.1mg (9% DV) in 1 cup diced
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  76. Pickled Beets
    0.1mg (8% DV) in 1 cup slices
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  77. Pak-choi (Bok Choy) (Cooked)
    0.1mg (8% DV) in 1 cup, shredded
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  78. Canned Lima Beans
    0.1mg (8% DV) in 1 cup
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  79. Bamboo Shoots
    0.1mg (8% DV) in 1 cup (1/2 Inch slices)
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  80. Broccoli
    0.1mg (8% DV) in 1 cup chopped
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  81. Cooked Celery
    0.1mg (8% DV) in 1 cup, diced
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  82. Yellow Snap Beans
    0.1mg (8% DV) in 1 cup 1/2 Inch pieces
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  83. Green Snap Beans (Raw)
    0.1mg (8% DV) in 1 cup 1/2 Inch pieces
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  84. Cooked Purslane
    0.1mg (8% DV) in 1 cup
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  85. Cooked Turnip Greens
    0.1mg (8% DV) in 1 cup, chopped
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  86. Canned Tomato Paste
    0.1mg (8% DV) in 1/4 cup
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  87. Sweet Red Bell Peppers
    0.1mg (8% DV) in 1 medium (approx 2-3/4 Inch long, 2-1/2 dia.)
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  88. Cassava
    0.1mg (8% DV) in 1 cup
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  89. Lentil Sprouts
    0.1mg (8% DV) in 1 cup
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  90. Pumpkin Leaves (Cooked)
    0.1mg (7% DV) in 1 cup
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  91. Cooked Hubbard Squash
    0.1mg (7% DV) in 1 cup, cubes
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  92. Celeriac
    0.1mg (7% DV) in 1 cup
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  93. Cooked Escarole
    0.1mg (7% DV) in 1 cup
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  94. Cooked Kale
    0.1mg (7% DV) in 1 cup, chopped
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  95. Cooked Red Cabbage
    0.1mg (7% DV) in 1 cup
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  96. Cooked Lentil Sprouts
    0.1mg (7% DV) in 100 grams
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  97. Cooked Green Cauliflower
    0.1mg (7% DV) in 1/5 head
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  98. Citronella (Lemon Grass)
    0.1mg (7% DV) in 1 cup
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  99. Cooked Mustard Greens
    0.1mg (7% DV) in 1 cup, chopped
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  100. Cooked Okra
    0.1mg (7% DV) in 1 cup slices
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  101. Cooked Okra (Previously Frozen)
    0.1mg (7% DV) in 1/2 cup slices
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  102. Canned Mung Bean Sprouts
    0.1mg (7% DV) in 1 cup
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  103. Baked Red Potatoes
    0.1mg (7% DV) in 1 potato medium (2-1/4 Inch to 3-1/4 Inch dia.)
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  104. Serrano Peppers
    0.1mg (7% DV) in 1 cup, chopped
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  105. Artichokes (Globe Or French)
    0.1mg (6% DV) in 1 artichoke, medium
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  106. Beet Greens (Raw)
    0.1mg (6% DV) in 1 cup
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  107. Soybean Sprouts
    0.1mg (6% DV) in 1 cup
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  108. Baked Potatoes (With Skin)
    0.1mg (6% DV) in 1 potato medium
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  109. Palm Hearts (Canned)
    0.1mg (6% DV) in 1 cup
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  110. Sweet Potatoes
    0.1mg (6% DV) in 1 cup, cubes
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  111. Stewed Tomatoes
    0.1mg (6% DV) in 1 cup
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  112. Yellow Sweet Corn
    0.1mg (6% DV) in 1 cup
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  113. Brussels Sprouts (Raw)
    0.1mg (6% DV) in 1 cup
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  114. Cooked Swamp Cabbage
    0.1mg (6% DV) in 1 cup, chopped
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  115. Cooked Summer Squash
    0.1mg (6% DV) in 1 cup, sliced
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  116. Cooked Burdock Root
    0.1mg (6% DV) in 1 cup (1 Inch pieces)
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  117. New Zealand Spinach
    0.1mg (6% DV) in 1 cup, chopped
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  118. Chrysanthemum Leaves
    0.1mg (6% DV) in 1 cup, chopped
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  119. Winter Squash
    0.1mg (6% DV) in 1 cup, cubes
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  120. Arrowroot
    0.1mg (5% DV) in 1 cup, sliced
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  121. Cooked Rutabagas (Neeps, Swedes)
    0.1mg (5% DV) in 1 cup, cubes
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  122. Cooked Carrots
    0.1mg (5% DV) in 1 cup slices
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  123. Cooked Beets
    0.1mg (5% DV) in 1 cup
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  124. Parsnips
    0.1mg (5% DV) in 1 cup slices
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  125. Banana Peppers
    0.1mg (5% DV) in 1 cup
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  126. Bitter Melon (Cooked)
    0.1mg (5% DV) in 1 cup (1/2 Inch pieces)
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  127. Yellow Tomatoes
    0.1mg (5% DV) in 1 cup, chopped
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  128. Green Cauliflower
    0.1mg (5% DV) in 1 cup
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  129. Cauliflower
    0.1mg (5% DV) in 1 cup chopped (1/2 Inch pieces)
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  130. Cooked Cauliflower
    0.1mg (5% DV) in 1 cup
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  131. Cooked Chayote
    0.1mg (5% DV) in 1 cup (1 Inch pieces)
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  132. Mustard Greens
    0.1mg (5% DV) in 1 cup, chopped
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  133. Red Cabbage
    0.1mg (5% DV) in 1 cup, chopped
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  134. Bamboo Shoots (Cooked)
    0.1mg (5% DV) in 1 cup (1/2 Inch slices)
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  135. Okra
    0.1mg (5% DV) in 1 cup
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  136. Cooked Scallop Squash
    0.1mg (5% DV) in 1 cup, mashed
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  137. Cooked Nopales
    0.1mg (5% DV) in 1 cup
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  138. Parsley
    0.1mg (5% DV) in 1 cup chopped
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  139. Cooked Cabbage
    0.1mg (4% DV) in 1 cup
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  140. Cooked Celeriac
    0.1mg (4% DV) in 1 cup pieces
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  141. Spinach
    0.1mg (4% DV) in 1 cup
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  142. Cooked Malabar Spinach
    0.1mg (4% DV) in 1 cup
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  143. Onion Rings
    0.1mg (4% DV) in 1 cup
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  144. Rutabagas (Neeps, Swedes)
    0.1mg (4% DV) in 1 cup, cubes
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  145. Swamp Cabbage
    0.1mg (4% DV) in 1 cup, chopped
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  146. Sauteed Green Bell Peppers
    0.1mg (4% DV) in 1 cup chopped
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  147. Turnip Greens
    0.1mg (4% DV) in 1 cup, chopped
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  148. Beets (Raw)
    0.1mg (4% DV) in 1 cup
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  149. Yautia
    0.1mg (4% DV) in 1 cup, sliced
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  150. Cooked Tomatoes
    0.1mg (4% DV) in 1 cup
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  151. Broccoli Raab (Rapini)
    0.1mg (4% DV) in 1 cup chopped
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  152. Crookneck Summer Squash
    0.1mg (4% DV) in 1 cup sliced
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  153. Cooked Yellow Sweet Corn
    0.1mg (4% DV) in 1 ear small (5-1/2 Inch to 6-1/2 Inch long)
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  154. Hash Browns
    0.1mg (4% DV) in 1 cup
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  155. Cooked Scotch Kale
    0.1mg (4% DV) in 1 cup, chopped
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  156. Snow Peas
    0.1mg (4% DV) in 1 cup, whole
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  157. Pumpkin Leaves
    0.1mg (4% DV) in 1 cup
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  158. Cooked Soybean Sprouts
    0.1mg (4% DV) in 1 cup
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  159. Bok Choy
    0mg (4% DV) in 1 cup, shredded
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  160. Green Tomatoes
    0mg (4% DV) in 1 medium
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  161. Cooked Onions
    0mg (4% DV) in 1 cup
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  162. Baked Russet Potatoes
    0mg (4% DV) in 100 grams
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  163. Purslane
    0mg (4% DV) in 1 cup
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  164. Collards
    0mg (4% DV) in 1 cup, chopped
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  165. Irishmoss Seaweed
    0mg (4% DV) in 2 tbsp (1/8 cup)
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  166. Cooked Sweet White Corn
    0mg (4% DV) in 1 ear, small (5-1/2 Inch to 6-1/2 Inch long)
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  167. Sweet Yellow Peppers
    0mg (4% DV) in 1 pepper, large (3-3/4 Inch long, 3 Inch dia)
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  168. Dried Shiitake Mushrooms
    0mg (4% DV) in 1 mushroom
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  169. Hubbard Squash
    0mg (4% DV) in 1 cup, cubes
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  170. Radishes
    0mg (3% DV) in 1 cup slices
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  171. Cooked Crookneck Summer Squash
    0mg (3% DV) in 1 cup, sliced
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  172. Sweet White Corn
    0mg (3% DV) in 1 ear, small (5-1/2 Inch to 6-1/2 Inch long)
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  173. Onions
    0mg (3% DV) in 1 cup, chopped
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  174. Baked Potatoes
    0mg (3% DV) in 100 grams
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  175. Cooked Pumpkin Flowers
    0mg (3% DV) in 1 cup
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  176. Cooked Zucchini
    0mg (3% DV) in 1 cup, sliced
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  177. Alfalfa Sprouts
    0mg (3% DV) in 1 cup
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  178. Carrots
    0mg (3% DV) in 1 large (7-1/4 Inch to 8-/1/2 Inch long)
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  179. Green Bell Peppers
    0mg (3% DV) in 1 cup, chopped
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  180. Green Chili Peppers
    0mg (3% DV) in 1 cup
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  181. Shiitake Mushrooms
    0mg (3% DV) in 1 piece whole
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  182. Cooked Green Bell Peppers
    0mg (3% DV) in 1 cup, chopped or strips
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  183. Watercress
    0mg (3% DV) in 1 cup, chopped
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  184. Hot Green Chili Peppers
    0mg (3% DV) in 1 pepper
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  185. Cooked Red Bell Peppers
    0mg (3% DV) in 1 cup, strips
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  186. Cooked Parsnips
    0mg (3% DV) in 1/2 cup slices
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  187. Scotch Kale
    0mg (3% DV) in 1 cup, chopped
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  188. Scallop Squash
    0mg (3% DV) in 1 cup slices
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  189. Turnips
    0mg (3% DV) in 1 cup, cubes
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  190. Radish Sprouts
    0mg (3% DV) in 1 cup
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  191. Red Chili Peppers
    0mg (3% DV) in 1 pepper
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  192. Endive
    0mg (3% DV) in 1 cup
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  193. Cooked Yam
    0mg (3% DV) in 1 cup, cubes
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  194. Bitter Melon
    0mg (3% DV) in 1 cup (1/2 Inch pieces)
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  195. Cooked Taro
    0mg (3% DV) in 1 cup, sliced
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  196. Cabbage
    0mg (3% DV) in 1 cup, chopped
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  197. Celery
    0mg (3% DV) in 1 stalk, large (11 Inch-12 Inch long)
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  198. Chrysanthemum
    0mg (3% DV) in 1 cup (1 Inch pieces)
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  199. Cooked Turnips
    0mg (3% DV) in 1 cup, cubes
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  200. Cooked Butternut Squash
    0mg (3% DV) in 1 cup, cubes
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