Click the to add any food to this list.
Click the to add any food to this list.

Nutrient Ranking Tool

Select a nutrient to rank.

Choose a food group.

Sort by Highest or Lowest?
Choose a Serving Size
Select Data To Show (More Info)
More Options
Exclude Spices and Herbs?

Sort by Nutrient Ratios


200 Vegetables Highest in Selenium, Se

Ranked by a Common Serving Size
55μg Selenium, Se = 100% DV
  1. Cooked Shiitake Mushrooms
    36μg (65% DV) in 1 Cup Pieces
    Database: Standard Release (Common)(Source)
  2. Canned Straw Mushrooms
    27.7μg (50% DV) in 1 Cup
    Database: Standard Release (Common)(Source)
  3. Portobellos (Exposed To Sunlight Or Uv)
    26.5μg (48% DV) in 1 Cup Sliced
    Database: Standard Release (Common)(Source)
  4. Cremini Mushrooms
    22.6μg (41% DV) in 1 Cup Whole
    Database: Standard Release (Common)(Source)
  5. Raw Cremini Mushrooms (Exposed To Sunlight Or Uv)
    22.6μg (41% DV) in 1 Cup Whole
    Database: Standard Release (Common)(Source)
  6. Cooked White Button Mushrooms
    18.6μg (34% DV) in 1 Cup Pieces
    Database: Standard Release (Common)(Source)
  7. Portobellos Mushrooms
    16μg (29% DV) in 1 Cup Diced
    Database: Standard Release (Common)(Source)
  8. Raw Portobellos (Exposed To Sunlight Or Uv)
    16μg (29% DV) in 1 Cup Diced
    Database: Standard Release (Common)(Source)
  9. White Button Mushrooms (Stir-Fried)
    15μg (27% DV) in 1 Cup Sliced
    Database: Standard Release (Common)(Source)
  10. Jews Ear
    11μg (20% DV) in 1 Cup Slices
    Database: Standard Release (Common)(Source)
  11. Asparagus (Cooked)
    11μg (20% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  12. Dried Fungi Cloud Ears
    10.9μg (20% DV) in 5 pieces
    Database: Standard Release (Common)(Source)
  13. White Button Mushrooms
    6.5μg (12% DV) in 1 Cup, Pieces Or Slices
    Database: Standard Release (Common)(Source)
  14. Raw White Button Mushrooms (Exposed To Sunlight Or Uv)
    6.5μg (12% DV) in 1 Cup Pieces Or Slices
    Database: Standard Release (Common)(Source)
  15. Canned Mushrooms
    6.4μg (12% DV) in 1 Cup
    Database: Standard Release (Common)(Source)
  16. Canned Asparagus
    4.1μg (7% DV) in 1 Cup
    Database: Standard Release (Common)(Source)
  17. Canned Tomato Paste
    3.5μg (6% DV) in 1/4 Cup
    Database: Standard Release (Common)(Source)
  18. Cooked Red Cabbage
    3.5μg (6% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  19. Cooked Lima Beans
    3.4μg (6% DV) in 1 Cup
    Database: Standard Release (Common)(Source)
  20. Asparagus
    3.1μg (6% DV) in 1 Cup
    Database: Standard Release (Common)(Source)
  21. Cooked Green Peas (Salted)
    3μg (6% DV) in 1 Cup
    Database: Standard Release (Common)(Source)
  22. Cooked Green Peas
    3μg (6% DV) in 1 Cup
    Database: Standard Release (Common)(Source)
  23. Canned Lima Beans
    2.7μg (5% DV) in 1 Cup
    Database: Standard Release (Common)(Source)
  24. Cooked Spinach
    2.7μg (5% DV) in 1 Cup
    Database: Standard Release (Common)(Source)
  25. Onion Rings
    2.7μg (5% DV) in 1 Cup
    Database: Standard Release (Common)(Source)
  26. Peas
    2.6μg (5% DV) in 1 Cup
    Database: Standard Release (Common)(Source)
  27. Broccoli (Cooked)
    2.5μg (5% DV) in 1 Cup Chopped
    Database: Standard Release (Common)(Source)
  28. Parsnips
    2.4μg (4% DV) in 1 Cup Slices
    Database: Standard Release (Common)(Source)
  29. Brussels Sprouts (Cooked)
    2.3μg (4% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  30. Broccoli
    2.3μg (4% DV) in 1 Cup Chopped
    Database: Standard Release (Common)(Source)
  31. Pickled Beets
    2.3μg (4% DV) in 1 Cup Slices
    Database: Standard Release (Common)(Source)
  32. Oyster Mushrooms
    2.2μg (4% DV) in 1 Cup Sliced
    Database: Standard Release (Common)(Source)
  33. Mashed Sweet Potatoes
    2μg (4% DV) in 1 Cup
    Database: Standard Release (Common)(Source)
  34. Canned Tomato Puree
    1.8μg (3% DV) in 1 Cup
    Database: Standard Release (Common)(Source)
  35. Dried Shiitake Mushrooms
    1.7μg (3% DV) in 1 Mushroom
    Database: Standard Release (Common)(Source)
  36. Cooked New Zealand Spinach
    1.6μg (3% DV) in 1 Cup, Chopped
    Database: Standard Release (Common)(Source)
  37. Cooked Swiss Chard
    1.6μg (3% DV) in 1 Cup, Chopped
    Database: Standard Release (Common)(Source)
  38. Maitake Mushrooms
    1.5μg (3% DV) in 1 Cup Diced
    Database: Standard Release (Common)(Source)
  39. Cooked Celery
    1.5μg (3% DV) in 1 Cup, Diced
    Database: Standard Release (Common)(Source)
  40. Morel Mushrooms
    1.5μg (3% DV) in 1 Cup
    Database: Standard Release (Common)(Source)
  41. Cassava
    1.4μg (3% DV) in 1 Cup
    Database: Standard Release (Common)(Source)
  42. Baked Acorn Squash
    1.4μg (3% DV) in 1 Cup, Cubes
    Database: Standard Release (Common)(Source)
  43. Brussels Sprouts (Raw)
    1.4μg (3% DV) in 1 Cup
    Database: Standard Release (Common)(Source)
  44. Chinese Broccoli
    1.4μg (3% DV) in 100 grams
    Database: Standard Release (Common)(Source)
  45. Cooked Parsnips
    1.3μg (2% DV) in 1/2 Cup Slices
    Database: Standard Release (Common)(Source)
  46. Cooked Kohlrabi
    1.3μg (2% DV) in 1 Cup Slices
    Database: Standard Release (Common)(Source)
  47. Cooked Hawaiin Mountain Yam
    1.3μg (2% DV) in 1 Cup, Cubes
    Database: Standard Release (Common)(Source)
  48. Cooked Beet Greens
    1.3μg (2% DV) in 1 Cup (1 Inch Pieces)
    Database: Standard Release (Common)(Source)
  49. Cooked Turnip Greens
    1.3μg (2% DV) in 1 Cup, Chopped
    Database: Standard Release (Common)(Source)
  50. Sun-Dried Hot Chile Peppers
    1.3μg (2% DV) in 1 Cup
    Database: Standard Release (Common)(Source)
  51. Cooked Podded Peas
    1.3μg (2% DV) in 1 Cup
    Database: Standard Release (Common)(Source)
  52. Cooked Onions
    1.3μg (2% DV) in 1 Cup
    Database: Standard Release (Common)(Source)
  53. Cooked Hubbard Squash
    1.2μg (2% DV) in 1 Cup, Cubes
    Database: Standard Release (Common)(Source)
  54. Cooked Garden Cress
    1.2μg (2% DV) in 1 Cup
    Database: Standard Release (Common)(Source)
  55. Stewed Tomatoes
    1.2μg (2% DV) in 1 Cup
    Database: Standard Release (Common)(Source)
  56. Bamboo Shoots
    1.2μg (2% DV) in 1 Cup (1/2 Inch Slices)
    Database: Standard Release (Common)(Source)
  57. Mustard Spinach
    1.2μg (2% DV) in 1 Cup, Chopped
    Database: Standard Release (Common)(Source)
  58. Cooked Tomatoes
    1.2μg (2% DV) in 1 Cup
    Database: Standard Release (Common)(Source)
  59. Cooked Rutabagas (Neeps Swedes)
    1.2μg (2% DV) in 1 Cup, Cubes
    Database: Standard Release (Common)(Source)
  60. Cooked Beets
    1.2μg (2% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  61. Chantarelle Mushrooms
    1.2μg (2% DV) in 1 Cup
    Database: Standard Release (Common)(Source)
  62. Cooked Taro
    1.2μg (2% DV) in 1 Cup, Sliced
    Database: Standard Release (Common)(Source)
  63. Cooked Kale
    1.2μg (2% DV) in 1 Cup, Chopped
    Database: Standard Release (Common)(Source)
  64. Succotash
    1.2μg (2% DV) in 1 Cup
    Database: Standard Release (Common)(Source)
  65. Cooked Chinese Broccoli
    1.1μg (2% DV) in 1 Cup
    Database: Standard Release (Common)(Source)
  66. Cooked Burdock Root
    1.1μg (2% DV) in 1 Cup (1 Inch Pieces)
    Database: Standard Release (Common)(Source)
  67. Cooked Snow Peas
    1.1μg (2% DV) in 1 Cup
    Database: Standard Release (Common)(Source)
  68. Cooked Broccoli Raab
    1.1μg (2% DV) in 1 Nlea Serving
    Database: Standard Release (Common)(Source)
  69. Kidney Bean Sprouts
    1.1μg (2% DV) in 1 Cup
    Database: Standard Release (Common)(Source)
  70. Cooked Tahitian Taro
    1.1μg (2% DV) in 1 Cup Slices
    Database: Standard Release (Common)(Source)
  71. Cooked Carrots
    1.1μg (2% DV) in 1 cup slices
    Database: Standard Release (Common)(Source)
  72. Celeriac
    1.1μg (2% DV) in 1 Cup
    Database: Standard Release (Common)(Source)
  73. Shiitake Mushrooms
    1.1μg (2% DV) in 1 Piece Whole
    Database: Standard Release (Common)(Source)
  74. Cooked Mustard Spinach
    1.1μg (2% DV) in 1 Cup, Chopped
    Database: Standard Release (Common)(Source)
  75. Cooked Nopales
    1μg (2% DV) in 1 Cup
    Database: Standard Release (Common)(Source)
  76. Cooked Oriental Radishes
    1μg (2% DV) in 1 Cup, Sliced
    Database: Standard Release (Common)(Source)
  77. Cooked Butternut Squash
    1μg (2% DV) in 1 Cup, Cubes
    Database: Standard Release (Common)(Source)
  78. Palm Hearts (Canned)
    1μg (2% DV) in 1 Cup
    Database: Standard Release (Common)(Source)
  79. Cooked Savoy Cabbage
    1μg (2% DV) in 1 Cup, Shredded
    Database: Standard Release (Common)(Source)
  80. Canned Pumpkin
    1μg (2% DV) in 1 Cup
    Database: Standard Release (Common)(Source)
  81. Rutabagas (Neeps Swedes)
    1μg (2% DV) in 1 Cup, Cubes
    Database: Standard Release (Common)(Source)
  82. Cooked Acorn Squash
    1μg (2% DV) in 1 Cup, Mashed
    Database: Standard Release (Common)(Source)
  83. Beets (Raw)
    1μg (2% DV) in 1 Cup
    Database: Standard Release (Common)(Source)
  84. Cooked Yam
    1μg (2% DV) in 1 Cup, Cubes
    Database: Standard Release (Common)(Source)
  85. Cooked Collards
    1μg (2% DV) in 1 Cup, Chopped
    Database: Standard Release (Common)(Source)
  86. Kohlrabi
    0.9μg (2% DV) in 1 Cup
    Database: Standard Release (Common)(Source)
  87. Yautia
    0.9μg (2% DV) in 1 Cup, Sliced
    Database: Standard Release (Common)(Source)
  88. Cooked Pumpkin Flowers
    0.9μg (2% DV) in 1 Cup
    Database: Standard Release (Common)(Source)
  89. Turnips
    0.9μg (2% DV) in 1 Cup, Cubes
    Database: Standard Release (Common)(Source)
  90. Cooked Cabbage
    0.9μg (2% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  91. Leeks
    0.9μg (2% DV) in 1 Cup
    Database: Standard Release (Common)(Source)
  92. Cooked Swamp Cabbage
    0.9μg (2% DV) in 1 Cup, Chopped
    Database: Standard Release (Common)(Source)
  93. Tahitian Taro
    0.9μg (2% DV) in 1 Cup Slices
    Database: Standard Release (Common)(Source)
  94. Yellow Sweet Corn
    0.9μg (2% DV) in 1 Cup
    Database: Standard Release (Common)(Source)
  95. Sauerkraut
    0.9μg (2% DV) in 1 Cup
    Database: Standard Release (Common)(Source)
  96. Arrowroot
    0.8μg (2% DV) in 1 Cup, Sliced
    Database: Standard Release (Common)(Source)
  97. Cooked Mustard Greens
    0.8μg (2% DV) in 1 Cup, Chopped
    Database: Standard Release (Common)(Source)
  98. Cooked Winter Squash
    0.8μg (1% DV) in 1 Cup, Cubes
    Database: Standard Release (Common)(Source)
  99. Oriental Radishes
    0.8μg (1% DV) in 1 Cup Slices
    Database: Standard Release (Common)(Source)
  100. Onions
    0.8μg (1% DV) in 1 Cup, Chopped
    Database: Standard Release (Common)(Source)
  101. Vinespinach
    0.8μg (1% DV) in 100 grams
    Database: Standard Release (Common)(Source)
  102. Sweet Potatoes
    0.8μg (1% DV) in 1 Cup, Cubes
    Database: Standard Release (Common)(Source)
  103. Jute Potherb (Molokhiya) (Cooked)
    0.8μg (1% DV) in 1 Cup
    Database: Standard Release (Common)(Source)
  104. Hash Browns
    0.8μg (1% DV) in 1 Cup
    Database: Standard Release (Common)(Source)
  105. Baby Carrots
    0.8μg (1% DV) in 1 Nlea Serving
    Database: Standard Release (Common)(Source)
  106. Canned Mung Bean Sprouts
    0.8μg (1% DV) in 1 Cup
    Database: Standard Release (Common)(Source)
  107. Kimchi
    0.8μg (1% DV) in 1 Cup
    Database: Standard Release (Common)(Source)
  108. Cooked Cauliflower
    0.7μg (1% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  109. Sweet Onions
    0.7μg (1% DV) in 1 Nlea Serving
    Database: Standard Release (Common)(Source)
  110. Taro
    0.7μg (1% DV) in 1 Cup, Sliced
    Database: Standard Release (Common)(Source)
  111. Cooked Green Cauliflower
    0.7μg (1% DV) in 1/5 Head
    Database: Standard Release (Common)(Source)
  112. Pea Sprouts
    0.7μg (1% DV) in 1 Cup
    Database: Standard Release (Common)(Source)
  113. Cooked Sweet White Corn
    0.7μg (1% DV) in 1 Ear, Small (5-1/2 Inch To 6-1/2 Inch Long)
    Database: Standard Release (Common)(Source)
  114. Acorn Squash
    0.7μg (1% DV) in 1 Cup, Cubes
    Database: Standard Release (Common)(Source)
  115. Okra
    0.7μg (1% DV) in 1 Cup
    Database: Standard Release (Common)(Source)
  116. Butternut Squash
    0.7μg (1% DV) in 1 Cup, Cubes
    Database: Standard Release (Common)(Source)
  117. Spirulina
    0.7μg (1% DV) in 100 grams
    Database: Standard Release (Common)(Source)
  118. Radishes
    0.7μg (1% DV) in 1 Cup Slices
    Database: Standard Release (Common)(Source)
  119. Baked Potatoes (With Skin)
    0.7μg (1% DV) in 1 Potato Medium
    Database: Standard Release (Common)(Source)
  120. Sauteed Green Bell Peppers
    0.7μg (1% DV) in 1 Cup Chopped
    Database: Standard Release (Common)(Source)
  121. Pak-Choi (Bok Choy) (Cooked)
    0.7μg (1% DV) in 1 Cup, Shredded
    Database: Standard Release (Common)(Source)
  122. Turnip Greens
    0.7μg (1% DV) in 1 Cup, Chopped
    Database: Standard Release (Common)(Source)
  123. Boiled Sweet Potatoes
    0.7μg (1% DV) in 1 Cup, Mashed
    Database: Standard Release (Common)(Source)
  124. Bamboo Shoots (Canned)
    0.7μg (1% DV) in 1 Cup (1/8 Inch Slices)
    Database: Standard Release (Common)(Source)
  125. Cauliflower
    0.6μg (1% DV) in 1 Cup Chopped (1/2 Inch Pieces)
    Database: Standard Release (Common)(Source)
  126. Cooked Okra
    0.6μg (1% DV) in 1 cup slices
    Database: Standard Release (Common)(Source)
  127. Pumpkin Leaves (Cooked)
    0.6μg (1% DV) in 1 Cup
    Database: Standard Release (Common)(Source)
  128. Savoy Cabbage
    0.6μg (1% DV) in 1 Cup, Shredded
    Database: Standard Release (Common)(Source)
  129. Mung Bean Sprouts
    0.6μg (1% DV) in 1 Cup
    Database: Standard Release (Common)(Source)
  130. Cooked Leeks
    0.6μg (1% DV) in 1 Leek
    Database: Standard Release (Common)(Source)
  131. Cooked Celeriac
    0.6μg (1% DV) in 1 Cup Pieces
    Database: Standard Release (Common)(Source)
  132. Fennel
    0.6μg (1% DV) in 1 Cup, Sliced
    Database: Standard Release (Common)(Source)
  133. Nopales
    0.6μg (1% DV) in 1 Cup, Sliced
    Database: Standard Release (Common)(Source)
  134. Cooked Lentil Sprouts
    0.6μg (1% DV) in 100 grams
    Database: Standard Release (Common)(Source)
  135. Stirfried Soybean Sprouts
    0.6μg (1% DV) in 100 grams
    Database: Standard Release (Common)(Source)
  136. Yellow Snap Beans
    0.6μg (1% DV) in 1 Cup 1/2 Inch Pieces
    Database: Standard Release (Common)(Source)
  137. Green Snap Beans (Raw)
    0.6μg (1% DV) in 1 Cup 1/2 Inch Pieces
    Database: Standard Release (Common)(Source)
  138. Hubbard Squash
    0.6μg (1% DV) in 1 Cup, Cubes
    Database: Standard Release (Common)(Source)
  139. Lotus Root
    0.6μg (1% DV) in 10 Slices (2-1/2 Inch Dia)
    Database: Standard Release (Common)(Source)
  140. Cooked Soybean Sprouts
    0.6μg (1% DV) in 1 Cup
    Database: Standard Release (Common)(Source)
  141. Sweet Yellow Peppers
    0.6μg (1% DV) in 1 Pepper, Large (3-3/4 Inch Long, 3 Inch Dia)
    Database: Standard Release (Common)(Source)
  142. Yellow Tomatoes
    0.6μg (1% DV) in 1 Cup, Chopped
    Database: Standard Release (Common)(Source)
  143. Cooked Okra (Previously Frozen)
    0.6μg (1% DV) in 1/2 Cup Slices
    Database: Standard Release (Common)(Source)
  144. Cooked Green Beans (Previously Frozen)
    0.5μg (1% DV) in 1 Cup
    Database: Standard Release (Common)(Source)
  145. Red Cabbage
    0.5μg (1% DV) in 1 Cup, Chopped
    Database: Standard Release (Common)(Source)
  146. Mustard Greens
    0.5μg (1% DV) in 1 Cup, Chopped
    Database: Standard Release (Common)(Source)
  147. Swamp Cabbage
    0.5μg (1% DV) in 1 Cup, Chopped
    Database: Standard Release (Common)(Source)
  148. Dried Spirulina Seaweed
    0.5μg (1% DV) in 1 Tablespoon
    Database: Standard Release (Common)(Source)
  149. Cooked Yellow Snap Beans
    0.5μg (1% DV) in 1 Cup
    Database: Standard Release (Common)(Source)
  150. Dried Ancho Peppers
    0.5μg (1% DV) in 1 Pepper
    Database: Standard Release (Common)(Source)
  151. Green Tomatoes
    0.5μg (1% DV) in 1 Medium
    Database: Standard Release (Common)(Source)
  152. Cooked Pumpkin
    0.5μg (1% DV) in 1 Cup, Mashed
    Database: Standard Release (Common)(Source)
  153. Bamboo Shoots (Cooked)
    0.5μg (1% DV) in 1 Cup (1/2 Inch Slices)
    Database: Standard Release (Common)(Source)
  154. Cooked Scallop Squash
    0.5μg (1% DV) in 1 Cup, Mashed
    Database: Standard Release (Common)(Source)
  155. Cooked Chayote
    0.5μg (1% DV) in 1 Cup (1 Inch Pieces)
    Database: Standard Release (Common)(Source)
  156. Citronella (Lemon Grass)
    0.5μg (1% DV) in 1 Cup
    Database: Standard Release (Common)(Source)
  157. Baked Potato (No Skin)
    0.5μg (1% DV) in 1 Potato (2-1/3 Inch X 4-3/4 Inch)
    Database: Standard Release (Common)(Source)
  158. Collards
    0.5μg (1% DV) in 1 Cup, Chopped
    Database: Standard Release (Common)(Source)
  159. Cooked Spaghetti Squash
    0.5μg (1% DV) in 1 Cup
    Database: Standard Release (Common)(Source)
  160. Winter Squash
    0.5μg (1% DV) in 1 Cup, Cubes
    Database: Standard Release (Common)(Source)
  161. Lentil Sprouts
    0.5μg (1% DV) in 1 Cup
    Database: Standard Release (Common)(Source)
  162. Garden Cress
    0.5μg (1% DV) in 1 Cup
    Database: Standard Release (Common)(Source)
  163. Snow Peas
    0.4μg (1% DV) in 1 Cup, Whole
    Database: Standard Release (Common)(Source)
  164. Sweet White Corn
    0.4μg (1% DV) in 1 Ear, Small (5-1/2 Inch To 6-1/2 Inch Long)
    Database: Standard Release (Common)(Source)
  165. Cooked Napa Cabbage
    0.4μg (1% DV) in 1 Cup
    Database: Standard Release (Common)(Source)
  166. Garlic
    0.4μg (1% DV) in 1 Clove
    Database: Standard Release (Common)(Source)
  167. Red Leaf Lettuce
    0.4μg (1% DV) in 1 Cup Shredded
    Database: Standard Release (Common)(Source)
  168. Soybean Sprouts
    0.4μg (1% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  169. Serrano Peppers
    0.4μg (1% DV) in 1 Cup, Chopped
    Database: Standard Release (Common)(Source)
  170. Chicory Roots
    0.4μg (1% DV) in 1 Root
    Database: Standard Release (Common)(Source)
  171. Green Chili Peppers
    0.4μg (1% DV) in 1 Cup
    Database: Standard Release (Common)(Source)
  172. Boiled Potatoes
    0.4μg (1% DV) in 1 Potato (2-1/2 Inch Dia, Sphere)
    Database: Standard Release (Common)(Source)
  173. Cooked Red Bell Peppers
    0.4μg (1% DV) in 1 Cup, Strips
    Database: Standard Release (Common)(Source)
  174. Cooked Green Bell Peppers
    0.4μg (1% DV) in 1 Cup, Chopped Or Strips
    Database: Standard Release (Common)(Source)
  175. Broccoli Raab (Rapini)
    0.4μg (1% DV) in 1 Cup Chopped
    Database: Standard Release (Common)(Source)
  176. Cooked Malabar Spinach
    0.4μg (1% DV) in 1 Cup
    Database: Standard Release (Common)(Source)
  177. New Zealand Spinach
    0.4μg (1% DV) in 1 Cup, Chopped
    Database: Standard Release (Common)(Source)
  178. Purslane
    0.4μg (1% DV) in 1 Cup
    Database: Standard Release (Common)(Source)
  179. Green Cauliflower
    0.4μg (1% DV) in 1 Cup
    Database: Standard Release (Common)(Source)
  180. Banana Peppers
    0.4μg (1% DV) in 1 Cup
    Database: Standard Release (Common)(Source)
  181. Cooked Lotus Root
    0.4μg (1% DV) in 1/2 Cup
    Database: Standard Release (Common)(Source)
  182. Cooked Crookneck Summer Squash
    0.4μg (1% DV) in 1 Cup, Sliced
    Database: Standard Release (Common)(Source)
  183. Radicchio
    0.4μg (1% DV) in 1 Cup, Shredded
    Database: Standard Release (Common)(Source)
  184. Cooked Zucchini
    0.4μg (1% DV) in 1 Cup, Sliced
    Database: Standard Release (Common)(Source)
  185. Cooked Summer Squash
    0.4μg (1% DV) in 1 Cup, Sliced
    Database: Standard Release (Common)(Source)
  186. Pumpkin Leaves
    0.4μg (1% DV) in 1 Cup
    Database: Standard Release (Common)(Source)
  187. White Icicle Radishes (Daikon)
    0.4μg (1% DV) in 1/2 Cup Slices
    Database: Standard Release (Common)(Source)
  188. Bok Choy
    0.4μg (1% DV) in 1 Cup, Shredded
    Database: Standard Release (Common)(Source)
  189. Beet Greens (Raw)
    0.3μg (1% DV) in 1 Cup
    Database: Standard Release (Common)(Source)
  190. Cooked Artichokes (Globe Or French)
    0.3μg (1% DV) in 1 Cup
    Database: Standard Release (Common)(Source)
  191. Butterhead Lettuce
    0.3μg (1% DV) in 1 Cup, Shredded Or Chopped
    Database: Standard Release (Common)(Source)
  192. Swiss Chard
    0.3μg (1% DV) in 1 Cup
    Database: Standard Release (Common)(Source)
  193. Cooked Dandelion Greens
    0.3μg (1% DV) in 1 Cup, Chopped
    Database: Standard Release (Common)(Source)
  194. Cucumber
    0.3μg (1% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  195. Cooked Turnips
    0.3μg (1% DV) in 1 Cup, Cubes
    Database: Standard Release (Common)(Source)
  196. Watercress
    0.3μg (1% DV) in 1 Cup, Chopped
    Database: Standard Release (Common)(Source)
  197. Spaghetti Squash
    0.3μg (1% DV) in 1 Cup, Cubes
    Database: Standard Release (Common)(Source)
  198. Cooked Escarole
    0.3μg (1% DV) in 1 Cup
    Database: Standard Release (Common)(Source)
  199. Spinach
    0.3μg (1% DV) in 1 Cup
    Database: Standard Release (Common)(Source)
  200. Cooked Chrysanthemum
    0.3μg (1% DV) in 1 Cup (1 Inch Pieces)
    Database: Standard Release (Common)(Source)