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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
    Database: Standard Release(Source)
  2. Sauerkraut
    938.6mg (39% DV) in 1 Cup
    Database: Standard Release(Source)
  3. Kimchi
    747mg (31% DV) in 1 Cup
    Database: Standard Release(Source)
  4. Canned Straw Mushrooms
    698.9mg (29% DV) in 1 Cup
    Database: Standard Release(Source)
  5. Canned Asparagus
    694.5mg (29% DV) in 1 Cup
    Database: Standard Release(Source)
  6. Canned Mushrooms
    663mg (28% DV) in 1 Cup
    Database: Standard Release(Source)
  7. Palm Hearts (Canned)
    622mg (26% DV) in 1 Cup
    Database: Standard Release(Source)
  8. Green Chili Peppers
    551.8mg (23% DV) in 1 Cup
    Database: Standard Release(Source)
  9. Hash Browns
    533.5mg (22% DV) in 1 Cup
    Database: Standard Release(Source)
  10. Stewed Tomatoes
    459.6mg (19% DV) in 1 Cup
    Database: Standard Release(Source)
  11. Cooked Green Peas (Salted)
    382.4mg (16% DV) in 1 Cup
    Database: Standard Release(Source)
  12. Cooked Beet Greens
    347mg (14% DV) in 1 Cup (1 Inch Pieces)
    Database: Standard Release(Source)
  13. Pickled Beets
    338.2mg (14% DV) in 1 Cup Slices
    Database: Standard Release(Source)
  14. Cooked Swiss Chard
    313.3mg (13% DV) in 1 Cup, Chopped
    Database: Standard Release(Source)
  15. Dill Pickles
    283.2mg (12% DV) in 1 Spear, Small
    Database: Standard Release(Source)
  16. French Fries
    269.8mg (11% DV) in 10 Strip
    Database: Standard Release(Source)
  17. Cooked New Zealand Spinach
    192.6mg (8% DV) in 1 Cup, Chopped
    Database: Standard Release(Source)
  18. Mashed Sweet Potatoes
    191.3mg (8% DV) in 1 Cup
    Database: Standard Release(Source)
  19. Onion Rings
    177.6mg (7% DV) in 1 Cup
    Database: Standard Release(Source)
  20. Hot Dog Relish
    163.7mg (7% DV) in 1 Tbsp
    Database: Standard Release(Source)
  21. Sweet Pickled Cucumbers
    160mg (7% DV) in 1 Large Gherkin (3 Inch Long)
    Database: Standard Release(Source)
  22. Celeriac
    156mg (7% DV) in 1 Cup
    Database: Standard Release(Source)
  23. Ketchup
    154.2mg (6% DV) in 1 Tbsp
    Database: Standard Release(Source)
  24. Cooked Celery
    136.5mg (6% DV) in 1 Cup, Diced
    Database: Standard Release(Source)
  25. Cooked Beets
    130.9mg (5% DV) in 1 cup
    Database: Standard Release(Source)
  26. Cooked Spinach
    126mg (5% DV) in 1 Cup
    Database: Standard Release(Source)
  27. Sweet Pickled Relish
    121.7mg (5% DV) in 1 Tbsp
    Database: Standard Release(Source)
  28. Artichokes (Globe Or French)
    120.3mg (5% DV) in 1 Artichoke, Medium
    Database: Standard Release(Source)
  29. Cooked Swamp Cabbage
    119.6mg (5% DV) in 1 Cup, Chopped
    Database: Standard Release(Source)
  30. Beets (Raw)
    106.1mg (4% DV) in 1 Cup
    Database: Standard Release(Source)
  31. Spirulina
    98mg (4% DV) in 100 grams
    Database: Standard Release(Source)
  32. Cooked Celeriac
    94.6mg (4% DV) in 1 Cup Pieces
    Database: Standard Release(Source)
  33. Cooked Carrots
    90.5mg (4% DV) in 1 cup slices
    Database: Standard Release(Source)
  34. Cooked Artichokes (Globe Or French)
    89mg (4% DV) in 1 Cup
    Database: Standard Release(Source)
  35. Boiled Sweet Potatoes
    88.6mg (4% DV) in 1 Cup, Mashed
    Database: Standard Release(Source)
  36. Wakame
    87.2mg (4% DV) in 2 Tbsp (1/8 Cup)
    Database: Standard Release(Source)
  37. Turnips
    87.1mg (4% DV) in 1 Cup, Cubes
    Database: Standard Release(Source)
  38. Beet Greens (Raw)
    85.9mg (4% DV) in 1 Cup
    Database: Standard Release(Source)
  39. Swiss Chard
    76.7mg (3% DV) in 1 Cup
    Database: Standard Release(Source)
  40. Cooked Tahitian Taro
    74mg (3% DV) in 1 Cup Slices
    Database: Standard Release(Source)
  41. Dried Spirulina Seaweed
    73.4mg (3% DV) in 1 Tablespoon
    Database: Standard Release(Source)
  42. Sweet Potatoes
    73.2mg (3% DV) in 1 Cup, Cubes
    Database: Standard Release(Source)
  43. New Zealand Spinach
    72.8mg (3% DV) in 1 Cup, Chopped
    Database: Standard Release(Source)
  44. Canned Tomato Puree
    70mg (3% DV) in 1 Cup
    Database: Standard Release(Source)
  45. Baby Carrots
    66.3mg (3% DV) in 1 Nlea Serving
    Database: Standard Release(Source)
  46. Broccoli (Cooked)
    64mg (3% DV) in 1 Cup Chopped
    Database: Standard Release(Source)
  47. Swamp Cabbage
    63.3mg (3% DV) in 1 Cup, Chopped
    Database: Standard Release(Source)
  48. Tahitian Taro
    62.5mg (3% DV) in 1 Cup Slices
    Database: Standard Release(Source)
  49. Chrysanthemum Leaves
    60.2mg (3% DV) in 1 Cup, Chopped
    Database: Standard Release(Source)
  50. Pak-Choi (Bok Choy) (Cooked)
    57.8mg (2% DV) in 1 Cup, Shredded
    Database: Standard Release(Source)
  51. Cooked Chrysanthemum
    53mg (2% DV) in 1 Cup (1 Inch Pieces)
    Database: Standard Release(Source)
  52. Canned Mung Bean Sprouts
    52.5mg (2% DV) in 1 Cup
    Database: Standard Release(Source)
  53. Celery
    51.2mg (2% DV) in 1 Stalk, Large (11 Inch-12 Inch Long)
    Database: Standard Release(Source)
  54. Carrots
    49.7mg (2% DV) in 1 Large (7-1/4 Inch To 8-/1/2 Inch Long)
    Database: Standard Release(Source)
  55. Cooked Broccoli Raab
    47.6mg (2% DV) in 1 Nlea Serving
    Database: Standard Release(Source)
  56. Cooked Dandelion Greens
    46.2mg (2% DV) in 1 Cup, Chopped
    Database: Standard Release(Source)
  57. Bok Choy
    45.5mg (2% DV) in 1 Cup, Shredded
    Database: Standard Release(Source)
  58. Radishes
    45.2mg (2% DV) in 1 Cup Slices
    Database: Standard Release(Source)
  59. Fennel
    45.2mg (2% DV) in 1 Cup, Sliced
    Database: Standard Release(Source)
  60. Cooked Red Cabbage
    42mg (2% DV) in 1 cup
    Database: Standard Release(Source)
  61. Dandelion Greens
    41.8mg (2% DV) in 1 Cup, Chopped
    Database: Standard Release(Source)
  62. Cooked Turnip Greens
    41.8mg (2% DV) in 1 Cup, Chopped
    Database: Standard Release(Source)
  63. Cooked Sweet Potatoes
    41mg (2% DV) in 1 Medium (2 Inch Dia, 5 Inch Long, Raw)
    Database: Standard Release(Source)
  64. Canned Tomato Paste
    38.9mg (2% DV) in 1/4 Cup
    Database: Standard Release(Source)
  65. Cooked Savoy Cabbage
    34.8mg (1% DV) in 1 Cup, Shredded
    Database: Standard Release(Source)
  66. Cooked Kohlrabi
    34.7mg (1% DV) in 1 Cup Slices
    Database: Standard Release(Source)
  67. Sun-Dried Hot Chile Peppers
    33.7mg (1% DV) in 1 Cup
    Database: Standard Release(Source)
  68. Parsley
    33.6mg (1% DV) in 1 Cup Chopped
    Database: Standard Release(Source)
  69. Brussels Sprouts (Cooked)
    32.8mg (1% DV) in 1 cup
    Database: Standard Release(Source)
  70. Succotash
    32.6mg (1% DV) in 1 Cup
    Database: Standard Release(Source)
  71. Lotus Root
    32.4mg (1% DV) in 10 Slices (2-1/2 Inch Dia)
    Database: Standard Release(Source)
  72. Cauliflower
    32.1mg (1% DV) in 1 Cup Chopped (1/2 Inch Pieces)
    Database: Standard Release(Source)
  73. Yellow Tomatoes
    32mg (1% DV) in 1 Cup, Chopped
    Database: Standard Release(Source)
  74. Mustard Spinach
    31.5mg (1% DV) in 1 Cup, Chopped
    Database: Standard Release(Source)
  75. Arrowroot
    31.2mg (1% DV) in 1 Cup, Sliced
    Database: Standard Release(Source)
  76. Broccoli
    30mg (1% DV) in 1 Cup Chopped
    Database: Standard Release(Source)
  77. Chicory Roots
    30mg (1% DV) in 1 Root
    Database: Standard Release(Source)
  78. Cooked Nopales
    29.8mg (1% DV) in 1 Cup
    Database: Standard Release(Source)
  79. Chrysanthemum
    29.5mg (1% DV) in 1 Cup (1 Inch Pieces)
    Database: Standard Release(Source)
  80. Cooked Lima Beans
    28.9mg (1% DV) in 1 Cup
    Database: Standard Release(Source)
  81. Cassava
    28.8mg (1% DV) in 1 Cup
    Database: Standard Release(Source)
  82. Cooked Escarole
    28.5mg (1% DV) in 1 Cup
    Database: Standard Release(Source)
  83. Cooked Collards
    28.5mg (1% DV) in 1 Cup, Chopped
    Database: Standard Release(Source)
  84. Yautia
    28.4mg (1% DV) in 1 Cup, Sliced
    Database: Standard Release(Source)
  85. Cooked Spaghetti Squash
    27.9mg (1% DV) in 1 Cup
    Database: Standard Release(Source)
  86. Kohlrabi
    27mg (1% DV) in 1 Cup
    Database: Standard Release(Source)
  87. Cooked Lotus Root
    27mg (1% DV) in 1/2 Cup
    Database: Standard Release(Source)
  88. Cooked Tomatoes
    26.4mg (1% DV) in 1 Cup
    Database: Standard Release(Source)
  89. Low Sodium Sour Pickles
    25.7mg (1% DV) in 1 Cup, Chopped Or Diced
    Database: Standard Release(Source)
  90. Asparagus (Cooked)
    25.2mg (1% DV) in 1 cup
    Database: Standard Release(Source)
  91. Cooked Mustard Spinach
    25.2mg (1% DV) in 1 Cup, Chopped
    Database: Standard Release(Source)
  92. Cooked Turnips
    25mg (1% DV) in 1 Cup, Cubes
    Database: Standard Release(Source)
  93. Oriental Radishes
    24.4mg (1% DV) in 1 Cup Slices
    Database: Standard Release(Source)
  94. Cooked Malabar Spinach
    24.2mg (1% DV) in 1 Cup
    Database: Standard Release(Source)
  95. Red Cabbage
    24mg (1% DV) in 1 Cup, Chopped
    Database: Standard Release(Source)
  96. Pea Sprouts
    24mg (1% DV) in 1 Cup
    Database: Standard Release(Source)
  97. Vinespinach
    24mg (1% DV) in 100 grams
    Database: Standard Release(Source)
  98. Spinach
    23.7mg (1% DV) in 1 Cup
    Database: Standard Release(Source)
  99. Kelp Seaweed
    23.3mg (1% DV) in 2 Tbsp (1/8 Cup)
    Database: Standard Release(Source)
  100. Red Bell Peppers (Cooked)
    22.3mg (1% DV) in 1 Cup Chopped
    Database: Standard Release(Source)
  101. Turnip Greens
    22mg (1% DV) in 1 Cup, Chopped
    Database: Standard Release(Source)
  102. Brussels Sprouts (Raw)
    22mg (1% DV) in 1 Cup
    Database: Standard Release(Source)
  103. Yellow Sweet Corn
    21.8mg (1% DV) in 1 Cup
    Database: Standard Release(Source)
  104. Cooked Kale
    20.8mg (1% DV) in 1 Cup, Chopped
    Database: Standard Release(Source)
  105. Baked Red Potatoes
    20.8mg (1% DV) in 1 Potato Medium (2-1/4 Inch To 3-1/4 Inch Dia.)
    Database: Standard Release(Source)
  106. Cooked Green Cauliflower
    20.7mg (1% DV) in 1/5 Head
    Database: Standard Release(Source)
  107. Cooked Taro
    19.8mg (1% DV) in 1 Cup, Sliced
    Database: Standard Release(Source)
  108. Savoy Cabbage
    19.6mg (1% DV) in 1 Cup, Shredded
    Database: Standard Release(Source)
  109. Sauteed Green Bell Peppers
    19.6mg (1% DV) in 1 Cup Chopped
    Database: Standard Release(Source)
  110. Purslane
    19.4mg (1% DV) in 1 Cup
    Database: Standard Release(Source)
  111. Cooked Oriental Radishes
    19.1mg (1% DV) in 1 Cup, Sliced
    Database: Standard Release(Source)
  112. Cooked Cauliflower
    18.6mg (1% DV) in 1 cup
    Database: Standard Release(Source)
  113. Nopales
    18.1mg (1% DV) in 1 Cup, Sliced
    Database: Standard Release(Source)
  114. Leeks
    17.8mg (1% DV) in 1 Cup
    Database: Standard Release(Source)
  115. Cooked Hawaiin Mountain Yam
    17.4mg (1% DV) in 1 Cup, Cubes
    Database: Standard Release(Source)
  116. Baked Potatoes (With Skin)
    17.3mg (1% DV) in 1 Potato Medium
    Database: Standard Release(Source)
  117. Spaghetti Squash
    17.2mg (1% DV) in 1 Cup, Cubes
    Database: Standard Release(Source)
  118. Rutabagas (Neeps Swedes)
    16.8mg (1% DV) in 1 Cup, Cubes
    Database: Standard Release(Source)
  119. Cooked Hubbard Squash
    16.4mg (1% DV) in 1 Cup, Cubes
    Database: Standard Release(Source)
  120. Banana Peppers
    16.1mg (1% DV) in 1 Cup
    Database: Standard Release(Source)
  121. Cabbage
    16mg (1% DV) in 1 Cup, Chopped
    Database: Standard Release(Source)
  122. Green Tomatoes
    16mg (1% DV) in 1 Medium
    Database: Standard Release(Source)
  123. Oyster Mushrooms
    15.5mg (1% DV) in 1 Cup Sliced
    Database: Standard Release(Source)
  124. Green Cauliflower
    14.7mg (1% DV) in 1 Cup
    Database: Standard Release(Source)
  125. Stirfried Soybean Sprouts
    14mg (1% DV) in 100 grams
    Database: Standard Release(Source)
  126. Watercress
    13.9mg (1% DV) in 1 Cup, Chopped
    Database: Standard Release(Source)
  127. Morel Mushrooms
    13.9mg (1% DV) in 1 Cup
    Database: Standard Release(Source)
  128. Portobellos (Exposed To Sunlight Or Uv)
    13.3mg (1% DV) in 1 Cup Sliced
    Database: Standard Release(Source)
  129. Parsnips
    13.3mg (1% DV) in 1 Cup Slices
    Database: Standard Release(Source)
  130. Broccoli Raab (Rapini)
    13.2mg (1% DV) in 1 Cup Chopped
    Database: Standard Release(Source)
  131. Chicory Greens
    13.1mg (1% DV) in 1 Cup, Chopped
    Database: Standard Release(Source)
  132. White Button Mushrooms (Stir-Fried)
    13mg (1% DV) in 1 Cup Sliced
    Database: Standard Release(Source)
  133. Cooked Mustard Greens
    12.6mg (1% DV) in 1 Cup, Chopped
    Database: Standard Release(Source)
  134. Laver Seaweed
    12.5mg (1% DV) in 10 Sheets
    Database: Standard Release(Source)
  135. Cooked Leeks
    12.4mg (1% DV) in 1 Leek
    Database: Standard Release(Source)
  136. Canned Pumpkin
    12.3mg (1% DV) in 1 Cup
    Database: Standard Release(Source)
  137. Cooked Cabbage
    12mg (1% DV) in 1 cup
    Database: Standard Release(Source)
  138. Cooked Napa Cabbage
    12mg in 1 Cup
    Database: Standard Release(Source)
  139. Sweet Onions
    11.8mg in 1 Nlea Serving
    Database: Standard Release(Source)
  140. Taro
    11.4mg in 1 Cup, Sliced
    Database: Standard Release(Source)
  141. Mustard Greens
    11.2mg in 1 Cup, Chopped
    Database: Standard Release(Source)
  142. Kidney Bean Sprouts
    11mg in 1 Cup
    Database: Standard Release(Source)
  143. Endive
    11mg in 1 cup
    Database: Standard Release(Source)
  144. Sweet White Corn
    11mg in 1 Ear, Small (5-1/2 Inch To 6-1/2 Inch Long)
    Database: Standard Release(Source)
  145. Cooked Yam
    10.9mg in 1 Cup, Cubes
    Database: Standard Release(Source)
  146. Cooked Garden Cress
    10.8mg in 1 Cup
    Database: Standard Release(Source)
  147. Serrano Peppers
    10.5mg in 1 Cup, Chopped
    Database: Standard Release(Source)
  148. Green Leaf Lettuce
    10.1mg in 1 Cup Shredded
    Database: Standard Release(Source)
  149. Cooked Lentil Sprouts
    10mg in 100 grams
    Database: Standard Release(Source)
  150. Zucchini
    9.9mg in 1 Cup, Chopped
    Database: Standard Release(Source)
  151. Canned Lima Beans
    9.9mg in 1 Cup
    Database: Standard Release(Source)
  152. Soybean Sprouts
    9.8mg in 1 cup
    Database: Standard Release(Source)
  153. Cooked Okra
    9.6mg in 1 cup slices
    Database: Standard Release(Source)
  154. Jute Potherb (Molokhiya) (Cooked)
    9.6mg in 1 Cup
    Database: Standard Release(Source)
  155. Cooked Soybean Sprouts
    9.4mg in 1 Cup
    Database: Standard Release(Source)
  156. Bamboo Shoots (Canned)
    9.2mg in 1 Cup (1/8 Inch Slices)
    Database: Standard Release(Source)
  157. Jews Ear
    8.9mg in 1 Cup Slices
    Database: Standard Release(Source)
  158. Radicchio
    8.8mg in 1 Cup, Shredded
    Database: Standard Release(Source)
  159. Dried Fungi Cloud Ears
    8.8mg in 5 pieces
    Database: Standard Release(Source)
  160. Cooked Rutabagas (Neeps Swedes)
    8.5mg in 1 Cup, Cubes
    Database: Standard Release(Source)
  161. Kale
    8.5mg in 1 Cup 1 Inch Pieces, Loosely Packed
    Database: Standard Release(Source)
  162. Lentil Sprouts
    8.5mg in 1 Cup
    Database: Standard Release(Source)
  163. Baked Acorn Squash
    8.2mg in 1 Cup, Cubes
    Database: Standard Release(Source)
  164. Cooked Butternut Squash
    8.2mg in 1 Cup, Cubes
    Database: Standard Release(Source)
  165. Hubbard Squash
    8.1mg in 1 Cup, Cubes
    Database: Standard Release(Source)
  166. Cooked Pumpkin Flowers
    8mg in 1 Cup
    Database: Standard Release(Source)
  167. White Icicle Radishes (Daikon)
    8mg in 1/2 Cup Slices
    Database: Standard Release(Source)
  168. Cooked Podded Peas
    8mg in 1 Cup
    Database: Standard Release(Source)
  169. Cooked Parsnips
    7.8mg in 1/2 Cup Slices
    Database: Standard Release(Source)
  170. Baked Potato (No Skin)
    7.8mg in 1 Potato (2-1/3 Inch X 4-3/4 Inch)
    Database: Standard Release(Source)
  171. Portobellos Mushrooms
    7.7mg in 1 Cup Diced
    Database: Standard Release(Source)
  172. Raw Portobellos (Exposed To Sunlight Or Uv)
    7.7mg in 1 Cup Diced
    Database: Standard Release(Source)
  173. Tomatoes
    7.5mg in 1 Cup Cherry Tomatoes
    Database: Standard Release(Source)
  174. Bitter Melon (Cooked)
    7.4mg in 1 Cup (1/2 Inch Pieces)
    Database: Standard Release(Source)
  175. Cooked Acorn Squash
    7.4mg in 1 Cup, Mashed
    Database: Standard Release(Source)
  176. Dried Ancho Peppers
    7.3mg in 1 Pepper
    Database: Standard Release(Source)
  177. Peas
    7.3mg in 1 Cup
    Database: Standard Release(Source)
  178. Iceberg Lettuce
    7.2mg in 1 Cup Shredded
    Database: Standard Release(Source)
  179. Garden Cress
    7mg in 1 Cup
    Database: Standard Release(Source)
  180. Red Leaf Lettuce
    7mg in 1 Cup Shredded
    Database: Standard Release(Source)
  181. Okra
    7mg in 1 Cup
    Database: Standard Release(Source)
  182. Chinese Broccoli
    7mg in 100 grams
    Database: Standard Release(Source)
  183. Irishmoss Seaweed
    6.7mg in 2 Tbsp (1/8 Cup)
    Database: Standard Release(Source)
  184. Onions
    6.4mg in 1 Cup, Chopped
    Database: Standard Release(Source)
  185. Cooked Snow Peas
    6.4mg in 1 Cup
    Database: Standard Release(Source)
  186. Reduced Sodium Dill Pickles
    6.3mg in 1 Spear, Small
    Database: Standard Release(Source)
  187. Cooked Onions
    6.3mg in 1 Cup
    Database: Standard Release(Source)
  188. Mung Bean Sprouts
    6.2mg in 1 Cup
    Database: Standard Release(Source)
  189. Dried Pasilla Peppers
    6.2mg in 1 Pepper
    Database: Standard Release(Source)
  190. Cooked Chinese Broccoli
    6.2mg in 1 Cup
    Database: Standard Release(Source)
  191. Collards
    6.1mg in 1 Cup, Chopped
    Database: Standard Release(Source)
  192. Bamboo Shoots
    6mg in 1 Cup (1/2 Inch Slices)
    Database: Standard Release(Source)
  193. Yellow Snap Beans
    6mg in 1 Cup 1/2 Inch Pieces
    Database: Standard Release(Source)
  194. Green Snap Beans (Raw)
    6mg in 1 Cup 1/2 Inch Pieces
    Database: Standard Release(Source)
  195. Cooked Shiitake Mushrooms
    5.8mg in 1 Cup Pieces
    Database: Standard Release(Source)
  196. Pumpkin Leaves (Cooked)
    5.7mg in 1 Cup
    Database: Standard Release(Source)
  197. Butternut Squash
    5.6mg in 1 Cup, Cubes
    Database: Standard Release(Source)
  198. Boiled Potatoes
    5.4mg in 1 Potato (2-1/2 Inch Dia, Sphere)
    Database: Standard Release(Source)
  199. Cooked Zucchini
    5.4mg in 1 Cup, Sliced
    Database: Standard Release(Source)
  200. Arugula
    5.4mg in 1 cup
    Database: Standard Release(Source)