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200 Vegetables Highest in Sodium

Ranked by a Common Serving Size
2400mg Sodium = 100% DV
  1. Sour Pickled Cucumber
    1872.4mg (78% DV) in 1 cup
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  2. Sauerkraut
    938.6mg (39% DV) in 1 cup
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  3. Kimchi
    747mg (31% DV) in 1 cup
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  4. Canned Straw Mushrooms
    698.9mg (29% DV) in 1 cup
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  5. Canned Asparagus
    694.5mg (29% DV) in 1 cup
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  6. Canned Mushrooms
    663mg (28% DV) in 1 cup
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  7. Palm Hearts (Canned)
    622mg (26% DV) in 1 cup
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  8. Green Chili Peppers
    551.8mg (23% DV) in 1 cup
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  9. Hash Browns
    533.5mg (22% DV) in 1 cup
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  10. Stewed Tomatoes
    459.6mg (19% DV) in 1 cup
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  11. Cooked Green Peas (Salted)
    382.4mg (16% DV) in 1 cup
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  12. Cooked Beet Greens
    347mg (14% DV) in 1 cup (1 Inch pieces)
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  13. Pickled Beets
    338.2mg (14% DV) in 1 cup slices
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  14. Cooked Swiss Chard
    313.3mg (13% DV) in 1 cup, chopped
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  15. Dill Pickles
    283.2mg (12% DV) in 1 spear, small
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  16. French Fries
    269.8mg (11% DV) in 10 strip
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  17. Cooked New Zealand Spinach
    192.6mg (8% DV) in 1 cup, chopped
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  18. Mashed Sweet Potatoes
    191.3mg (8% DV) in 1 cup
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  19. Onion Rings
    177.6mg (7% DV) in 1 cup
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  20. Hot Dog Relish
    163.7mg (7% DV) in 1 tbsp
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  21. Sweet Pickled Cucumbers
    160mg (7% DV) in 1 large Gherkin (3 Inch long)
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  22. Celeriac
    156mg (7% DV) in 1 cup
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  23. Ketchup
    154.2mg (6% DV) in 1 tbsp
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  24. Cooked Celery
    136.5mg (6% DV) in 1 cup, diced
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  25. Cooked Beets
    130.9mg (5% DV) in 1 cup
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  26. Cooked Spinach
    126mg (5% DV) in 1 cup
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  27. Sweet Pickled Relish
    121.7mg (5% DV) in 1 tbsp
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  28. Artichokes (Globe Or French)
    120.3mg (5% DV) in 1 artichoke, medium
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  29. Cooked Swamp Cabbage
    119.6mg (5% DV) in 1 cup, chopped
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  30. Beets (Raw)
    106.1mg (4% DV) in 1 cup
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  31. Spirulina
    98mg (4% DV) in 100 grams
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  32. Cooked Celeriac
    94.6mg (4% DV) in 1 cup pieces
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  33. Cooked Carrots
    90.5mg (4% DV) in 1 cup slices
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  34. Cooked Artichokes (Globe Or French)
    89mg (4% DV) in 1 cup
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  35. Boiled Sweet Potatoes
    88.6mg (4% DV) in 1 cup, mashed
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  36. Wakame
    87.2mg (4% DV) in 2 tbsp (1/8 cup)
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  37. Turnips
    87.1mg (4% DV) in 1 cup, cubes
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  38. Beet Greens (Raw)
    85.9mg (4% DV) in 1 cup
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  39. Swiss Chard
    76.7mg (3% DV) in 1 cup
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  40. Cooked Tahitian Taro
    74mg (3% DV) in 1 cup slices
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  41. Dried Spirulina Seaweed
    73.4mg (3% DV) in 1 tablespoon
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  42. Sweet Potatoes
    73.2mg (3% DV) in 1 cup, cubes
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  43. New Zealand Spinach
    72.8mg (3% DV) in 1 cup, chopped
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  44. Canned Tomato Puree
    70mg (3% DV) in 1 cup
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  45. Baby Carrots
    66.3mg (3% DV) in 1 NLEA serving
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  46. Broccoli (Cooked)
    64mg (3% DV) in 1 cup chopped
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  47. Swamp Cabbage
    63.3mg (3% DV) in 1 cup, chopped
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  48. Tahitian Taro
    62.5mg (3% DV) in 1 cup slices
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  49. Chrysanthemum Leaves
    60.2mg (3% DV) in 1 cup, chopped
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  50. Cooked Scotch Kale
    58.5mg (2% DV) in 1 cup, chopped
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  51. Pak-choi (Bok Choy) (Cooked)
    57.8mg (2% DV) in 1 cup, shredded
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  52. Cooked Chrysanthemum
    53mg (2% DV) in 1 cup (1 Inch pieces)
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  53. Canned Mung Bean Sprouts
    52.5mg (2% DV) in 1 cup
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  54. Celery
    51.2mg (2% DV) in 1 stalk, large (11 Inch-12 Inch long)
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  55. Cooked Purslane
    50.6mg (2% DV) in 1 cup
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  56. Carrots
    49.7mg (2% DV) in 1 large (7-1/4 Inch to 8-/1/2 Inch long)
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  57. Cooked Broccoli Raab
    47.6mg (2% DV) in 1 NLEA serving
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  58. Scotch Kale
    46.9mg (2% DV) in 1 cup, chopped
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  59. Cooked Dandelion Greens
    46.2mg (2% DV) in 1 cup, chopped
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  60. Bok Choy
    45.5mg (2% DV) in 1 cup, shredded
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  61. Radishes
    45.2mg (2% DV) in 1 cup slices
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  62. Fennel
    45.2mg (2% DV) in 1 cup, sliced
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  63. Cooked Red Cabbage
    42mg (2% DV) in 1 cup
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  64. Dandelion Greens
    41.8mg (2% DV) in 1 cup, chopped
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  65. Cooked Turnip Greens
    41.8mg (2% DV) in 1 cup, chopped
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  66. Cooked Sweet Potatoes
    41mg (2% DV) in 1 medium (2 Inch dia, 5 Inch long, raw)
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  67. Canned Tomato Paste
    38.9mg (2% DV) in 1/4 cup
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  68. Cooked Savoy Cabbage
    34.8mg (1% DV) in 1 cup, shredded
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  69. Cooked Kohlrabi
    34.7mg (1% DV) in 1 cup slices
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  70. Sun-dried Hot Chile Peppers
    33.7mg (1% DV) in 1 cup
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  71. Parsley
    33.6mg (1% DV) in 1 cup chopped
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  72. Brussels Sprouts (Cooked)
    32.8mg (1% DV) in 1 cup
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  73. Succotash
    32.6mg (1% DV) in 1 cup
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  74. Lotus Root
    32.4mg (1% DV) in 10 slices (2-1/2 Inch dia)
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  75. Cauliflower
    32.1mg (1% DV) in 1 cup chopped (1/2 Inch pieces)
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  76. Yellow Tomatoes
    32mg (1% DV) in 1 cup, chopped
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  77. Mustard Spinach
    31.5mg (1% DV) in 1 cup, chopped
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  78. Arrowroot
    31.2mg (1% DV) in 1 cup, sliced
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  79. Broccoli
    30mg (1% DV) in 1 cup chopped
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  80. Chicory Roots
    30mg (1% DV) in 1 root
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  81. Cooked Kale
    29.9mg (1% DV) in 1 cup, chopped
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  82. Cooked Nopales
    29.8mg (1% DV) in 1 cup
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  83. Chrysanthemum
    29.5mg (1% DV) in 1 cup (1 Inch pieces)
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  84. Cooked Lima Beans
    28.9mg (1% DV) in 1 cup
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  85. Cassava
    28.8mg (1% DV) in 1 cup
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  86. Cooked Collards
    28.5mg (1% DV) in 1 cup, chopped
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  87. Cooked Escarole
    28.5mg (1% DV) in 1 cup
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  88. Yautia
    28.4mg (1% DV) in 1 cup, sliced
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  89. Cooked Spaghetti Squash
    27.9mg (1% DV) in 1 cup
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  90. Kohlrabi
    27mg (1% DV) in 1 cup
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  91. Cooked Lotus Root
    27mg (1% DV) in 1/2 cup
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  92. Cooked Tomatoes
    26.4mg (1% DV) in 1 cup
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  93. Low Sodium Sour Pickles
    25.7mg (1% DV) in 1 cup, chopped or diced
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  94. Asparagus (Cooked)
    25.2mg (1% DV) in 1 cup
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  95. Cooked Mustard Spinach
    25.2mg (1% DV) in 1 cup, chopped
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  96. Cooked Turnips
    25mg (1% DV) in 1 cup, cubes
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  97. Oriental Radishes
    24.4mg (1% DV) in 1 cup slices
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  98. Cooked Malabar Spinach
    24.2mg (1% DV) in 1 cup
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  99. Red Cabbage
    24mg (1% DV) in 1 cup, chopped
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  100. Pea Sprouts
    24mg (1% DV) in 1 cup
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  101. Vinespinach
    24mg (1% DV) in 100 grams
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  102. Spinach
    23.7mg (1% DV) in 1 cup
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  103. Kelp Seaweed
    23.3mg (1% DV) in 2 tbsp (1/8 cup)
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  104. Red Bell Peppers (Cooked)
    22.3mg (1% DV) in 1 cup chopped
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  105. Brussels Sprouts (Raw)
    22mg (1% DV) in 1 cup
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  106. Turnip Greens
    22mg (1% DV) in 1 cup, chopped
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  107. Yellow Sweet Corn
    21.8mg (1% DV) in 1 cup
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  108. Baked Red Potatoes
    20.8mg (1% DV) in 1 potato medium (2-1/4 Inch to 3-1/4 Inch dia.)
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  109. Cooked Green Cauliflower
    20.7mg (1% DV) in 1/5 head
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  110. Cooked Taro
    19.8mg (1% DV) in 1 cup, sliced
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  111. Savoy Cabbage
    19.6mg (1% DV) in 1 cup, shredded
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  112. Sauteed Green Bell Peppers
    19.6mg (1% DV) in 1 cup chopped
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  113. Purslane
    19.4mg (1% DV) in 1 cup
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  114. Cooked Oriental Radishes
    19.1mg (1% DV) in 1 cup, sliced
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  115. Cooked Cauliflower
    18.6mg (1% DV) in 1 cup
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  116. Nopales
    18.1mg (1% DV) in 1 cup, sliced
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  117. Leeks
    17.8mg (1% DV) in 1 cup
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  118. Cooked Hawaiin Mountain Yam
    17.4mg (1% DV) in 1 cup, cubes
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  119. Baked Potatoes (With Skin)
    17.3mg (1% DV) in 1 potato medium
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  120. Spaghetti Squash
    17.2mg (1% DV) in 1 cup, cubes
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  121. Rutabagas (Neeps, Swedes)
    16.8mg (1% DV) in 1 cup, cubes
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  122. Cooked Hubbard Squash
    16.4mg (1% DV) in 1 cup, cubes
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  123. Banana Peppers
    16.1mg (1% DV) in 1 cup
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  124. Cabbage
    16mg (1% DV) in 1 cup, chopped
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  125. Green Tomatoes
    16mg (1% DV) in 1 medium
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  126. Oyster Mushrooms
    15.5mg (1% DV) in 1 cup sliced
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  127. Green Cauliflower
    14.7mg (1% DV) in 1 cup
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  128. Baked Russet Potatoes
    14mg (1% DV) in 100 grams
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  129. Stirfried Soybean Sprouts
    14mg (1% DV) in 100 grams
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  130. Watercress
    13.9mg (1% DV) in 1 cup, chopped
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  131. Morel Mushrooms
    13.9mg (1% DV) in 1 cup
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  132. Portobellos (Exposed To Sunlight Or Uv)
    13.3mg (1% DV) in 1 cup sliced
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  133. Parsnips
    13.3mg (1% DV) in 1 cup slices
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  134. Broccoli Raab (Rapini)
    13.2mg (1% DV) in 1 cup chopped
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  135. Chicory Greens
    13.1mg (1% DV) in 1 cup, chopped
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  136. White Button Mushrooms (Stir-fried)
    13mg (1% DV) in 1 cup sliced
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  137. Cooked Mustard Greens
    12.6mg (1% DV) in 1 cup, chopped
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  138. Laver Seaweed
    12.5mg (1% DV) in 10 sheets
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  139. Cooked Leeks
    12.4mg (1% DV) in 1 leek
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  140. Canned Pumpkin
    12.3mg (1% DV) in 1 cup
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  141. Cooked Cabbage
    12mg (1% DV) in 1 cup
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  142. Cooked Napa Cabbage
    12mg in 1 cup
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  143. Sweet Onions
    11.8mg in 1 NLEA serving
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  144. Taro
    11.4mg in 1 cup, sliced
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  145. Mustard Greens
    11.2mg in 1 cup, chopped
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  146. Kidney Bean Sprouts
    11mg in 1 cup
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  147. Endive
    11mg in 1 cup
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  148. Sweet White Corn
    11mg in 1 ear, small (5-1/2 Inch to 6-1/2 Inch long)
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  149. Cooked Yam
    10.9mg in 1 cup, cubes
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  150. Cooked Garden Cress
    10.8mg in 1 cup
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  151. Serrano Peppers
    10.5mg in 1 cup, chopped
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  152. Green Leaf Lettuce
    10.1mg in 1 cup shredded
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  153. Cooked Lentil Sprouts
    10mg in 100 grams
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  154. Zucchini
    9.9mg in 1 cup, chopped
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  155. Canned Lima Beans
    9.9mg in 1 cup
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  156. Soybean Sprouts
    9.8mg in 1 cup
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  157. Cooked Okra
    9.6mg in 1 cup slices
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  158. Jute Potherb (Molokhiya) (Cooked)
    9.6mg in 1 cup
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  159. Cooked Soybean Sprouts
    9.4mg in 1 cup
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  160. Bamboo Shoots (Canned)
    9.2mg in 1 cup (1/8 Inch slices)
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  161. Jew's Ear
    8.9mg in 1 cup slices
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  162. Radicchio
    8.8mg in 1 cup, shredded
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  163. Dried Fungi Cloud Ears
    8.8mg in 5 pieces
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  164. Cooked Rutabagas (Neeps, Swedes)
    8.5mg in 1 cup, cubes
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  165. Lentil Sprouts
    8.5mg in 1 cup
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  166. Baked Acorn Squash
    8.2mg in 1 cup, cubes
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  167. Cooked Butternut Squash
    8.2mg in 1 cup, cubes
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  168. Hubbard Squash
    8.1mg in 1 cup, cubes
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  169. Cooked Pumpkin Flowers
    8mg in 1 cup
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  170. Cooked Podded Peas
    8mg in 1 cup
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  171. White Icicle Radishes (Daikon)
    8mg in 1/2 cup slices
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  172. Cooked Parsnips
    7.8mg in 1/2 cup slices
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  173. Baked Potato (No Skin)
    7.8mg in 1 potato (2-1/3 Inch x 4-3/4 Inch)
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  174. Portabella Mushrooms
    7.7mg in 1 cup diced
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  175. Raw Portabellas (Exposed to Sunlight or UV)
    7.7mg in 1 cup diced
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  176. Tomatoes
    7.5mg in 1 cup cherry tomatoes
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  177. Bitter Melon (Cooked)
    7.4mg in 1 cup (1/2 Inch pieces)
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  178. Cooked Acorn Squash
    7.4mg in 1 cup, mashed
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  179. Dried Ancho Peppers
    7.3mg in 1 pepper
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  180. Peas
    7.3mg in 1 cup
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  181. Iceberg Lettuce
    7.2mg in 1 cup shredded
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  182. Garden Cress
    7mg in 1 cup
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  183. Red Leaf Lettuce
    7mg in 1 cup shredded
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  184. Okra
    7mg in 1 cup
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  185. Baked Potatoes
    7mg in 100 grams
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  186. Chinese Broccoli
    7mg in 100 grams
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  187. Irishmoss Seaweed
    6.7mg in 2 tbsp (1/8 cup)
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  188. Onions
    6.4mg in 1 cup, chopped
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  189. Cooked Snow Peas
    6.4mg in 1 cup
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  190. Cooked Onions
    6.3mg in 1 cup
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  191. Reduced Sodium Dill Pickles
    6.3mg in 1 spear, small
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  192. Mung Bean Sprouts
    6.2mg in 1 cup
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  193. Dried Pasilla Peppers
    6.2mg in 1 pepper
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  194. Cooked Chinese Broccoli
    6.2mg in 1 cup
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  195. Collards
    6.1mg in 1 cup, chopped
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  196. Kale
    6.1mg in 1 cup 1 Inch pieces, loosely packed
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  197. Bamboo Shoots
    6mg in 1 cup (1/2 Inch slices)
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  198. Green Snap Beans (Raw)
    6mg in 1 cup 1/2 Inch pieces
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  199. Yellow Snap Beans
    6mg in 1 cup 1/2 Inch pieces
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  200. Cooked Shiitake Mushrooms
    5.8mg in 1 cup pieces
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