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200 Vegetables Lowest in Sodium

Ranked by a Common Serving Size
2400mg Sodium = 100% DV
  1. Chives
    0.1mg in 1 tbsp chopped
    Database: Standard Release (Common)(Source)
  2. Dried Chives
    0.1mg in 1 tbsp
    Database: Standard Release (Common)(Source)
  3. Enoki Mushrooms
    0.2mg in 1 large
    Database: Standard Release (Common)(Source)
  4. Ginger
    0.3mg in 1 tsp
    Database: Standard Release (Common)(Source)
  5. Tomatillos
    0.3mg in 1 medium
    Database: Standard Release (Common)(Source)
  6. Hungarian Peppers
    0.3mg in 1 pepper
    Database: Standard Release (Common)(Source)
  7. Jalapeno Peppers
    0.4mg in 1 pepper
    Database: Standard Release (Common)(Source)
  8. Garlic
    0.5mg in 1 clove
    Database: Standard Release (Common)(Source)
  9. Wasabi Root
    0.5mg in 1 teaspoon
    Database: Standard Release (Common)(Source)
  10. Dried Shiitake Mushrooms
    0.5mg in 1 mushroom
    Database: Standard Release (Common)(Source)
  11. Maitake Mushrooms
    0.7mg in 1 cup diced
    Database: Standard Release (Common)(Source)
  12. Celtuce
    0.9mg in 1 leaf
    Database: Standard Release (Common)(Source)
  13. Cooked Yellow Sweet Corn
    0.9mg in 1 ear small (5-1/2 inch to 6-1/2 inch long)
    Database: Standard Release (Common)(Source)
  14. Kanpyo
    0.9mg in 1 strip
    Database: Standard Release (Common)(Source)
  15. Cooked Eggplant
    1mg in 1 cup (1 inch cubes)
    Database: Standard Release (Common)(Source)
  16. Fiddlehead Ferns
    1mg in 100 grams
    Database: Standard Release (Common)(Source)
  17. Low Sodium Sweet Pickles
    1.1mg in 1 slice
    Database: Standard Release (Common)(Source)
  18. Witloof Chicory
    1.1mg in 1 head
    Database: Standard Release (Common)(Source)
  19. Shallots
    1.2mg in 1 tbsp chopped
    Database: Standard Release (Common)(Source)
  20. Scallop Squash
    1.3mg in 1 cup slices
    Database: Standard Release (Common)(Source)
  21. Cooked Green Snap Beans
    1.3mg in 1 cup
    Database: Standard Release (Common)(Source)
  22. Cooked Green Beans (Previously Frozen)
    1.4mg in 1 cup
    Database: Standard Release (Common)(Source)
  23. Eggplant
    1.6mg in 1 cup, cubes
    Database: Standard Release (Common)(Source)
  24. Cooked Chayote
    1.6mg in 1 cup (1 inch pieces)
    Database: Standard Release (Common)(Source)
  25. Freeze-Dried Parsley
    1.6mg in 1 tbsp
    Database: Standard Release (Common)(Source)
  26. Shiitake Mushrooms
    1.7mg in 1 piece whole
    Database: Standard Release (Common)(Source)
  27. Pumpkin Flowers
    1.7mg in 1 cup
    Database: Standard Release (Common)(Source)
  28. Canned Pimentos
    1.7mg in 1 tbsp
    Database: Standard Release (Common)(Source)
  29. Cilantro
    1.8mg in 1/4 cup
    Database: Standard Release (Common)(Source)
  30. Cooked Crookneck Summer Squash
    1.8mg in 1 cup, sliced
    Database: Standard Release (Common)(Source)
  31. Cooked Summer Squash
    1.8mg in 1 cup, sliced
    Database: Standard Release (Common)(Source)
  32. Alfalfa Sprouts
    2mg in 1 cup
    Database: Standard Release (Common)(Source)
  33. Sun-Dried Tomatoes
    2.1mg in 1 piece
    Database: Standard Release (Common)(Source)
  34. Cucumber
    2.1mg in 1 cup
    Database: Standard Release (Common)(Source)
  35. Cooked Winter Squash
    2.1mg in 1 cup, cubes
    Database: Standard Release (Common)(Source)
  36. Radish Sprouts
    2.3mg in 1 cup
    Database: Standard Release (Common)(Source)
  37. Summer Squash
    2.3mg in 1 cup, sliced
    Database: Standard Release (Common)(Source)
  38. Spring Onions
    2.4mg in 1 medium (4-1/8 inch long)
    Database: Standard Release (Common)(Source)
  39. Cooked Scallop Squash
    2.4mg in 1 cup, mashed
    Database: Standard Release (Common)(Source)
  40. Cooked Pumpkin
    2.5mg in 1 cup, mashed
    Database: Standard Release (Common)(Source)
  41. Crookneck Summer Squash
    2.5mg in 1 cup sliced
    Database: Standard Release (Common)(Source)
  42. Snow Peas
    2.5mg in 1 cup, whole
    Database: Standard Release (Common)(Source)
  43. Yellow Onions
    2.6mg in 1/4 cup
    Database: Standard Release (Common)(Source)
  44. Cooked Sweet White Corn
    2.7mg in 1 ear, small (5-1/2 inch to 6-1/2 inch long)
    Database: Standard Release (Common)(Source)
  45. Cooked Red Bell Peppers
    2.7mg in 1 cup, strips
    Database: Standard Release (Common)(Source)
  46. Cooked Green Bell Peppers
    2.7mg in 1 cup, chopped or strips
    Database: Standard Release (Common)(Source)
  47. Asparagus
    2.7mg in 1 cup
    Database: Standard Release (Common)(Source)
  48. Cooked Okra (Previously Frozen)
    2.8mg in 1/2 cup slices
    Database: Standard Release (Common)(Source)
  49. Butterhead Lettuce
    2.8mg in 1 cup, shredded or chopped
    Database: Standard Release (Common)(Source)
  50. Cooked White Button Mushrooms
    3.1mg in 1 cup pieces
    Database: Standard Release (Common)(Source)
  51. Hot Green Chili Peppers
    3.2mg in 1 pepper
    Database: Standard Release (Common)(Source)
  52. Low Sodium Ketchup
    3.4mg in 1 tbsp
    Database: Standard Release (Common)(Source)
  53. White Button Mushrooms
    3.5mg in 1 cup, pieces or slices
    Database: Standard Release (Common)(Source)
  54. Raw White Button Mushrooms (Exposed To Sunlight Or Uv)
    3.5mg in 1 cup pieces or slices
    Database: Standard Release (Common)(Source)
  55. Sweet Yellow Peppers
    3.7mg in 1 pepper, large (3-3/4 inch long, 3 inch dia)
    Database: Standard Release (Common)(Source)
  56. Romaine Lettuce
    3.8mg in 1 cup shredded
    Database: Standard Release (Common)(Source)
  57. Cooked Yellow Snap Beans
    3.8mg in 1 cup
    Database: Standard Release (Common)(Source)
  58. Citronella (Lemon Grass)
    4mg in 1 cup
    Database: Standard Release (Common)(Source)
  59. Red Chili Peppers
    4.1mg in 1 pepper
    Database: Standard Release (Common)(Source)
  60. Acorn Squash
    4.2mg in 1 cup, cubes
    Database: Standard Release (Common)(Source)
  61. Pumpkin Leaves
    4.3mg in 1 cup
    Database: Standard Release (Common)(Source)
  62. Green Bell Peppers
    4.5mg in 1 cup, chopped
    Database: Standard Release (Common)(Source)
  63. Winter Squash
    4.6mg in 1 cup, cubes
    Database: Standard Release (Common)(Source)
  64. Bitter Melon
    4.7mg in 1 cup (1/2 inch pieces)
    Database: Standard Release (Common)(Source)
  65. Sweet Red Bell Peppers
    4.8mg in 1 medium (approx 2-3/4 inch long, 2-1/2 dia.)
    Database: Standard Release (Common)(Source)
  66. Cooked Green Peas
    4.8mg in 1 cup
    Database: Standard Release (Common)(Source)
  67. Bamboo Shoots (Cooked)
    4.8mg in 1 cup (1/2 inch slices)
    Database: Standard Release (Common)(Source)
  68. Chantarelle Mushrooms
    4.9mg in 1 cup
    Database: Standard Release (Common)(Source)
  69. Cooked Burdock Root
    5mg in 1 cup (1 inch pieces)
    Database: Standard Release (Common)(Source)
  70. Raw Cremini Mushrooms (Exposed To Sunlight Or Uv)
    5.2mg in 1 cup whole
    Database: Standard Release (Common)(Source)
  71. Cremini Mushrooms
    5.2mg in 1 cup whole
    Database: Standard Release (Common)(Source)
  72. Cooked Zucchini
    5.4mg in 1 cup, sliced
    Database: Standard Release (Common)(Source)
  73. Arugula
    5.4mg in 1 cup
    Database: Standard Release (Common)(Source)
  74. Boiled Potatoes
    5.4mg in 1 potato (2-1/2 inch dia, sphere)
    Database: Standard Release (Common)(Source)
  75. Butternut Squash
    5.6mg in 1 cup, cubes
    Database: Standard Release (Common)(Source)
  76. Pumpkin Leaves (Cooked)
    5.7mg in 1 cup
    Database: Standard Release (Common)(Source)
  77. Cooked Shiitake Mushrooms
    5.8mg in 1 cup pieces
    Database: Standard Release (Common)(Source)
  78. Yellow Snap Beans
    6mg in 1 cup 1/2 inch pieces
    Database: Standard Release (Common)(Source)
  79. Green Snap Beans (Raw)
    6mg in 1 cup 1/2 inch pieces
    Database: Standard Release (Common)(Source)
  80. Bamboo Shoots
    6mg in 1 cup (1/2 inch slices)
    Database: Standard Release (Common)(Source)
  81. Collards
    6.1mg in 1 cup, chopped
    Database: Standard Release (Common)(Source)
  82. Dried Pasilla Peppers
    6.2mg in 1 pepper
    Database: Standard Release (Common)(Source)
  83. Cooked Chinese Broccoli
    6.2mg in 1 cup
    Database: Standard Release (Common)(Source)
  84. Mung Bean Sprouts
    6.2mg in 1 cup
    Database: Standard Release (Common)(Source)
  85. Cooked Onions
    6.3mg in 1 cup
    Database: Standard Release (Common)(Source)
  86. Reduced Sodium Dill Pickles
    6.3mg in 1 spear, small
    Database: Standard Release (Common)(Source)
  87. Onions
    6.4mg in 1 cup, chopped
    Database: Standard Release (Common)(Source)
  88. Cooked Snow Peas
    6.4mg in 1 cup
    Database: Standard Release (Common)(Source)
  89. Irishmoss Seaweed
    6.7mg in 2 tbsp (1/8 cup)
    Database: Standard Release (Common)(Source)
  90. Okra
    7mg in 1 cup
    Database: Standard Release (Common)(Source)
  91. Chinese Broccoli
    7mg in 100 grams
    Database: Standard Release (Common)(Source)
  92. Garden Cress
    7mg in 1 cup
    Database: Standard Release (Common)(Source)
  93. Red Leaf Lettuce
    7mg in 1 cup shredded
    Database: Standard Release (Common)(Source)
  94. Iceberg Lettuce
    7.2mg in 1 cup shredded
    Database: Standard Release (Common)(Source)
  95. Peas
    7.3mg in 1 cup
    Database: Standard Release (Common)(Source)
  96. Dried Ancho Peppers
    7.3mg in 1 pepper
    Database: Standard Release (Common)(Source)
  97. Cooked Acorn Squash
    7.4mg in 1 cup, mashed
    Database: Standard Release (Common)(Source)
  98. Bitter Melon (Cooked)
    7.4mg in 1 cup (1/2 inch pieces)
    Database: Standard Release (Common)(Source)
  99. Tomatoes
    7.5mg in 1 cup cherry tomatoes
    Database: Standard Release (Common)(Source)
  100. Portobellos Mushrooms
    7.7mg in 1 cup diced
    Database: Standard Release (Common)(Source)
  101. Raw Portobellos (Exposed To Sunlight Or Uv)
    7.7mg in 1 cup diced
    Database: Standard Release (Common)(Source)
  102. Cooked Parsnips
    7.8mg in 1/2 cup slices
    Database: Standard Release (Common)(Source)
  103. Baked Potato (No Skin)
    7.8mg in 1 potato (2-1/3 inch x 4-3/4 inch)
    Database: Standard Release (Common)(Source)
  104. Cooked Pumpkin Flowers
    8mg in 1 cup
    Database: Standard Release (Common)(Source)
  105. White Icicle Radishes (Daikon)
    8mg in 1/2 cup slices
    Database: Standard Release (Common)(Source)
  106. Cooked Podded Peas
    8mg in 1 cup
    Database: Standard Release (Common)(Source)
  107. Hubbard Squash
    8.1mg in 1 cup, cubes
    Database: Standard Release (Common)(Source)
  108. Baked Acorn Squash
    8.2mg in 1 cup, cubes
    Database: Standard Release (Common)(Source)
  109. Cooked Butternut Squash
    8.2mg in 1 cup, cubes
    Database: Standard Release (Common)(Source)
  110. Cooked Rutabagas (Neeps Swedes)
    8.5mg in 1 cup, cubes
    Database: Standard Release (Common)(Source)
  111. Kale
    8.5mg in 1 cup 1 inch pieces, loosely packed
    Database: Standard Release (Common)(Source)
  112. Lentil Sprouts
    8.5mg in 1 cup
    Database: Standard Release (Common)(Source)
  113. Radicchio
    8.8mg in 1 cup, shredded
    Database: Standard Release (Common)(Source)
  114. Dried Fungi Cloud Ears
    8.8mg in 5 pieces
    Database: Standard Release (Common)(Source)
  115. Jews Ear
    8.9mg in 1 cup slices
    Database: Standard Release (Common)(Source)
  116. Bamboo Shoots (Canned)
    9.2mg in 1 cup (1/8 inch slices)
    Database: Standard Release (Common)(Source)
  117. Cooked Soybean Sprouts
    9.4mg in 1 cup
    Database: Standard Release (Common)(Source)
  118. Cooked Okra
    9.6mg in 1 cup slices
    Database: Standard Release (Common)(Source)
  119. Jute Potherb (Molokhiya) (Cooked)
    9.6mg in 1 cup
    Database: Standard Release (Common)(Source)
  120. Soybean Sprouts
    9.8mg in 1 cup
    Database: Standard Release (Common)(Source)
  121. Zucchini
    9.9mg in 1 cup, chopped
    Database: Standard Release (Common)(Source)
  122. Canned Lima Beans
    9.9mg in 1 cup
    Database: Standard Release (Common)(Source)
  123. Cooked Lentil Sprouts
    10mg in 100 grams
    Database: Standard Release (Common)(Source)
  124. Green Leaf Lettuce
    10.1mg in 1 cup shredded
    Database: Standard Release (Common)(Source)
  125. Serrano Peppers
    10.5mg in 1 cup, chopped
    Database: Standard Release (Common)(Source)
  126. Cooked Garden Cress
    10.8mg in 1 cup
    Database: Standard Release (Common)(Source)
  127. Cooked Yam
    10.9mg in 1 cup, cubes
    Database: Standard Release (Common)(Source)
  128. Sweet White Corn
    11mg in 1 ear, small (5-1/2 inch to 6-1/2 inch long)
    Database: Standard Release (Common)(Source)
  129. Endive
    11mg in 1 cup
    Database: Standard Release (Common)(Source)
  130. Kidney Bean Sprouts
    11mg in 1 cup
    Database: Standard Release (Common)(Source)
  131. Mustard Greens
    11.2mg in 1 cup, chopped
    Database: Standard Release (Common)(Source)
  132. Taro
    11.4mg in 1 cup, sliced
    Database: Standard Release (Common)(Source)
  133. Sweet Onions
    11.8mg in 1 nlea serving
    Database: Standard Release (Common)(Source)
  134. Cooked Napa Cabbage
    12mg (1% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  135. Cooked Cabbage
    12mg (1% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  136. Canned Pumpkin
    12.3mg (1% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  137. Cooked Leeks
    12.4mg (1% DV) in 1 leek
    Database: Standard Release (Common)(Source)
  138. Laver Seaweed
    12.5mg (1% DV) in 10 sheets
    Database: Standard Release (Common)(Source)
  139. Cooked Mustard Greens
    12.6mg (1% DV) in 1 cup, chopped
    Database: Standard Release (Common)(Source)
  140. White Button Mushrooms (Stir-Fried)
    13mg (1% DV) in 1 cup sliced
    Database: Standard Release (Common)(Source)
  141. Chicory Greens
    13.1mg (1% DV) in 1 cup, chopped
    Database: Standard Release (Common)(Source)
  142. Broccoli Raab (Rapini)
    13.2mg (1% DV) in 1 cup chopped
    Database: Standard Release (Common)(Source)
  143. Portobellos (Exposed To Sunlight Or Uv)
    13.3mg (1% DV) in 1 cup sliced
    Database: Standard Release (Common)(Source)
  144. Parsnips
    13.3mg (1% DV) in 1 cup slices
    Database: Standard Release (Common)(Source)
  145. Watercress
    13.9mg (1% DV) in 1 cup, chopped
    Database: Standard Release (Common)(Source)
  146. Morel Mushrooms
    13.9mg (1% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  147. Stirfried Soybean Sprouts
    14mg (1% DV) in 100 grams
    Database: Standard Release (Common)(Source)
  148. Green Cauliflower
    14.7mg (1% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  149. Oyster Mushrooms
    15.5mg (1% DV) in 1 cup sliced
    Database: Standard Release (Common)(Source)
  150. Green Tomatoes
    16mg (1% DV) in 1 medium
    Database: Standard Release (Common)(Source)
  151. Cabbage
    16mg (1% DV) in 1 cup, chopped
    Database: Standard Release (Common)(Source)
  152. Banana Peppers
    16.1mg (1% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  153. Cooked Hubbard Squash
    16.4mg (1% DV) in 1 cup, cubes
    Database: Standard Release (Common)(Source)
  154. Rutabagas (Neeps Swedes)
    16.8mg (1% DV) in 1 cup, cubes
    Database: Standard Release (Common)(Source)
  155. Spaghetti Squash
    17.2mg (1% DV) in 1 cup, cubes
    Database: Standard Release (Common)(Source)
  156. Baked Potatoes (With Skin)
    17.3mg (1% DV) in 1 potato medium
    Database: Standard Release (Common)(Source)
  157. Cooked Hawaiin Mountain Yam
    17.4mg (1% DV) in 1 cup, cubes
    Database: Standard Release (Common)(Source)
  158. Leeks
    17.8mg (1% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  159. Nopales
    18.1mg (1% DV) in 1 cup, sliced
    Database: Standard Release (Common)(Source)
  160. Cooked Cauliflower
    18.6mg (1% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  161. Cooked Oriental Radishes
    19.1mg (1% DV) in 1 cup, sliced
    Database: Standard Release (Common)(Source)
  162. Purslane
    19.4mg (1% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  163. Sauteed Green Bell Peppers
    19.6mg (1% DV) in 1 cup chopped
    Database: Standard Release (Common)(Source)
  164. Savoy Cabbage
    19.6mg (1% DV) in 1 cup, shredded
    Database: Standard Release (Common)(Source)
  165. Cooked Taro
    19.8mg (1% DV) in 1 cup, sliced
    Database: Standard Release (Common)(Source)
  166. Cooked Green Cauliflower
    20.7mg (1% DV) in 1/5 head
    Database: Standard Release (Common)(Source)
  167. Cooked Kale
    20.8mg (1% DV) in 1 cup, chopped
    Database: Standard Release (Common)(Source)
  168. Baked Red Potatoes
    20.8mg (1% DV) in 1 potato medium (2-1/4 inch to 3-1/4 inch dia.)
    Database: Standard Release (Common)(Source)
  169. Yellow Sweet Corn
    21.8mg (1% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  170. Turnip Greens
    22mg (1% DV) in 1 cup, chopped
    Database: Standard Release (Common)(Source)
  171. Brussels Sprouts (Raw)
    22mg (1% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  172. Red Bell Peppers (Cooked)
    22.3mg (1% DV) in 1 cup chopped
    Database: Standard Release (Common)(Source)
  173. Kelp Seaweed
    23.3mg (1% DV) in 2 tbsp (1/8 cup)
    Database: Standard Release (Common)(Source)
  174. Spinach
    23.7mg (1% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  175. Pea Sprouts
    24mg (1% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  176. Vinespinach
    24mg (1% DV) in 100 grams
    Database: Standard Release (Common)(Source)
  177. Red Cabbage
    24mg (1% DV) in 1 cup, chopped
    Database: Standard Release (Common)(Source)
  178. Cooked Malabar Spinach
    24.2mg (1% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  179. Oriental Radishes
    24.4mg (1% DV) in 1 cup slices
    Database: Standard Release (Common)(Source)
  180. Cooked Turnips
    25mg (1% DV) in 1 cup, cubes
    Database: Standard Release (Common)(Source)
  181. Asparagus (Cooked)
    25.2mg (1% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  182. Cooked Mustard Spinach
    25.2mg (1% DV) in 1 cup, chopped
    Database: Standard Release (Common)(Source)
  183. Low Sodium Sour Pickles
    25.7mg (1% DV) in 1 cup, chopped or diced
    Database: Standard Release (Common)(Source)
  184. Cooked Tomatoes
    26.4mg (1% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  185. Kohlrabi
    27mg (1% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  186. Cooked Lotus Root
    27mg (1% DV) in 1/2 cup
    Database: Standard Release (Common)(Source)
  187. Cooked Spaghetti Squash
    27.9mg (1% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  188. Yautia
    28.4mg (1% DV) in 1 cup, sliced
    Database: Standard Release (Common)(Source)
  189. Cooked Collards
    28.5mg (1% DV) in 1 cup, chopped
    Database: Standard Release (Common)(Source)
  190. Cooked Escarole
    28.5mg (1% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  191. Cassava
    28.8mg (1% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  192. Cooked Lima Beans
    28.9mg (1% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  193. Chrysanthemum
    29.5mg (1% DV) in 1 cup (1 inch pieces)
    Database: Standard Release (Common)(Source)
  194. Cooked Nopales
    29.8mg (1% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  195. Chicory Roots
    30mg (1% DV) in 1 root
    Database: Standard Release (Common)(Source)
  196. Broccoli
    30mg (1% DV) in 1 cup chopped
    Database: Standard Release (Common)(Source)
  197. Arrowroot
    31.2mg (1% DV) in 1 cup, sliced
    Database: Standard Release (Common)(Source)
  198. Mustard Spinach
    31.5mg (1% DV) in 1 cup, chopped
    Database: Standard Release (Common)(Source)
  199. Yellow Tomatoes
    32mg (1% DV) in 1 cup, chopped
    Database: Standard Release (Common)(Source)
  200. Cauliflower
    32.1mg (1% DV) in 1 cup chopped (1/2 inch pieces)
    Database: Standard Release (Common)(Source)