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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
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  2. Dried Chives
    0.1mg in 1 tbsp
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  3. Enoki Mushrooms
    0.2mg in 1 large
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  4. Ginger
    0.3mg in 1 tsp
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  5. Hungarian Peppers
    0.3mg in 1 pepper
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  6. Tomatillos
    0.3mg in 1 medium
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  7. Jalapeno Peppers
    0.4mg in 1 pepper
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  8. Wasabi Root
    0.5mg in 1 teaspoon
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  9. Dried Shiitake Mushrooms
    0.5mg in 1 mushroom
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  10. Garlic
    0.5mg in 1 clove
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  11. Maitake Mushrooms
    0.7mg in 1 cup diced
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  12. Celtuce
    0.9mg in 1 leaf
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  13. Cooked Yellow Sweet Corn
    0.9mg in 1 ear small (5-1/2 Inch to 6-1/2 Inch long)
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  14. Kanpyo
    0.9mg in 1 strip
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  15. Cooked Eggplant
    1mg in 1 cup (1 Inch cubes)
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  16. Fiddlehead Ferns
    1mg in 100 grams
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  17. Witloof Chicory
    1.1mg in 1 head
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  18. Low Sodium Sweet Pickles
    1.1mg in 1 slice
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  19. Shallots
    1.2mg in 1 tbsp chopped
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  20. Cooked Green Snap Beans
    1.3mg in 1 cup
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  21. Scallop Squash
    1.3mg in 1 cup slices
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  22. Cooked Green Beans (Previously Frozen)
    1.4mg in 1 cup
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  23. Freeze-Dried Parsley
    1.6mg in 1 tbsp
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  24. Cooked Chayote
    1.6mg in 1 cup (1 Inch pieces)
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  25. Eggplant
    1.6mg in 1 cup, cubes
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  26. Pumpkin Flowers
    1.7mg in 1 cup
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  27. Canned Pimentos
    1.7mg in 1 tbsp
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  28. Shiitake Mushrooms
    1.7mg in 1 piece whole
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  29. Cooked Crookneck Summer Squash
    1.8mg in 1 cup, sliced
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  30. Cooked Summer Squash
    1.8mg in 1 cup, sliced
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  31. Cilantro
    1.8mg in 1/4 cup
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  32. Alfalfa Sprouts
    2mg in 1 cup
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  33. Cooked Winter Squash
    2.1mg in 1 cup, cubes
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  34. Cucumber
    2.1mg in 1 cup
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  35. Sun-dried Tomatoes
    2.1mg in 1 piece
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  36. Summer Squash
    2.3mg in 1 cup, sliced
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  37. Radish Sprouts
    2.3mg in 1 cup
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  38. Spring Onions
    2.4mg in 1 medium (4-1/8 Inch long)
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  39. Cooked Scallop Squash
    2.4mg in 1 cup, mashed
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  40. Cooked Pumpkin
    2.5mg in 1 cup, mashed
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  41. Snow Peas
    2.5mg in 1 cup, whole
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  42. Crookneck Summer Squash
    2.5mg in 1 cup sliced
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  43. Yellow Onions
    2.6mg in 1/4 cup
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  44. Cooked Sweet White Corn
    2.7mg in 1 ear, small (5-1/2 Inch to 6-1/2 Inch long)
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  45. Asparagus
    2.7mg in 1 cup
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  46. Cooked Green Bell Peppers
    2.7mg in 1 cup, chopped or strips
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  47. Cooked Red Bell Peppers
    2.7mg in 1 cup, strips
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  48. Butterhead Lettuce
    2.8mg in 1 cup, shredded or chopped
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  49. Cooked Okra (Previously Frozen)
    2.8mg in 1/2 cup slices
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  50. Cooked White Button Mushrooms
    3.1mg in 1 cup pieces
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  51. Hot Green Chili Peppers
    3.2mg in 1 pepper
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  52. Low Sodium Ketchup
    3.4mg in 1 tbsp
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  53. White Button Mushrooms
    3.5mg in 1 cup, pieces or slices
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  54. Raw White Button Mushrooms (Exposed To Sunlight Or UV)
    3.5mg in 1 cup pieces or slices
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  55. Sweet Yellow Peppers
    3.7mg in 1 pepper, large (3-3/4 Inch long, 3 Inch dia)
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  56. Cooked Yellow Snap Beans
    3.8mg in 1 cup
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  57. Romaine Lettuce
    3.8mg in 1 cup shredded
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  58. Citronella (Lemon Grass)
    4mg in 1 cup
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  59. Red Chili Peppers
    4.1mg in 1 pepper
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  60. Acorn Squash
    4.2mg in 1 cup, cubes
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  61. Pumpkin Leaves
    4.3mg in 1 cup
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  62. Green Bell Peppers
    4.5mg in 1 cup, chopped
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  63. Winter Squash
    4.6mg in 1 cup, cubes
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  64. Bitter Melon
    4.7mg in 1 cup (1/2 Inch pieces)
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  65. Sweet Red Bell Peppers
    4.8mg in 1 medium (approx 2-3/4 Inch long, 2-1/2 dia.)
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  66. Bamboo Shoots (Cooked)
    4.8mg in 1 cup (1/2 Inch slices)
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  67. Cooked Green Peas
    4.8mg in 1 cup
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  68. Chantarelle Mushrooms
    4.9mg in 1 cup
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  69. Cooked Burdock Root
    5mg in 1 cup (1 Inch pieces)
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  70. Cremini Mushrooms
    5.2mg in 1 cup whole
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  71. Raw Crimini Mushrooms (Exposed To Sunlight Or UV)
    5.2mg in 1 cup whole
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  72. Cooked Zucchini
    5.4mg in 1 cup, sliced
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  73. Arugula
    5.4mg in 1 cup
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  74. Boiled Potatoes
    5.4mg in 1 potato (2-1/2 Inch dia, sphere)
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  75. Butternut Squash
    5.6mg in 1 cup, cubes
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  76. Pumpkin Leaves (Cooked)
    5.7mg in 1 cup
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  77. Cooked Shiitake Mushrooms
    5.8mg in 1 cup pieces
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  78. Green Snap Beans (Raw)
    6mg in 1 cup 1/2 Inch pieces
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  79. Yellow Snap Beans
    6mg in 1 cup 1/2 Inch pieces
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  80. Bamboo Shoots
    6mg in 1 cup (1/2 Inch slices)
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  81. Kale
    6.1mg in 1 cup 1 Inch pieces, loosely packed
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  82. Collards
    6.1mg in 1 cup, chopped
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  83. Cooked Chinese Broccoli
    6.2mg in 1 cup
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  84. Dried Pasilla Peppers
    6.2mg in 1 pepper
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  85. Mung Bean Sprouts
    6.2mg in 1 cup
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  86. Cooked Onions
    6.3mg in 1 cup
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  87. Reduced Sodium Dill Pickles
    6.3mg in 1 spear, small
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  88. Onions
    6.4mg in 1 cup, chopped
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  89. Cooked Snow Peas
    6.4mg in 1 cup
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  90. Irishmoss Seaweed
    6.7mg in 2 tbsp (1/8 cup)
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  91. Garden Cress
    7mg in 1 cup
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  92. Red Leaf Lettuce
    7mg in 1 cup shredded
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  93. Okra
    7mg in 1 cup
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  94. Baked Potatoes
    7mg in 100 grams
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  95. Chinese Broccoli
    7mg in 100 grams
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  96. Iceberg Lettuce
    7.2mg in 1 cup shredded
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  97. Peas
    7.3mg in 1 cup
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  98. Dried Ancho Peppers
    7.3mg in 1 pepper
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  99. Cooked Acorn Squash
    7.4mg in 1 cup, mashed
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  100. Bitter Melon (Cooked)
    7.4mg in 1 cup (1/2 Inch pieces)
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  101. Tomatoes
    7.5mg in 1 cup cherry tomatoes
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  102. Portabella Mushrooms
    7.7mg in 1 cup diced
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  103. Raw Portabellas (Exposed to Sunlight or UV)
    7.7mg in 1 cup diced
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  104. Cooked Parsnips
    7.8mg in 1/2 cup slices
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  105. Baked Potato (No Skin)
    7.8mg in 1 potato (2-1/3 Inch x 4-3/4 Inch)
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  106. Cooked Podded Peas
    8mg in 1 cup
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  107. White Icicle Radishes (Daikon)
    8mg in 1/2 cup slices
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  108. Cooked Pumpkin Flowers
    8mg in 1 cup
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  109. Hubbard Squash
    8.1mg in 1 cup, cubes
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  110. Baked Acorn Squash
    8.2mg in 1 cup, cubes
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  111. Cooked Butternut Squash
    8.2mg in 1 cup, cubes
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  112. Lentil Sprouts
    8.5mg in 1 cup
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  113. Cooked Rutabagas (Neeps, Swedes)
    8.5mg in 1 cup, cubes
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  114. Dried Fungi Cloud Ears
    8.8mg in 5 pieces
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  115. Radicchio
    8.8mg in 1 cup, shredded
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  116. Jew's Ear
    8.9mg in 1 cup slices
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  117. Bamboo Shoots (Canned)
    9.2mg in 1 cup (1/8 Inch slices)
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  118. Cooked Soybean Sprouts
    9.4mg in 1 cup
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  119. Jute Potherb (Molokhiya) (Cooked)
    9.6mg in 1 cup
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  120. Cooked Okra
    9.6mg in 1 cup slices
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  121. Soybean Sprouts
    9.8mg in 1 cup
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  122. Zucchini
    9.9mg in 1 cup, chopped
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  123. Canned Lima Beans
    9.9mg in 1 cup
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  124. Cooked Lentil Sprouts
    10mg in 100 grams
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  125. Green Leaf Lettuce
    10.1mg in 1 cup shredded
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  126. Serrano Peppers
    10.5mg in 1 cup, chopped
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  127. Cooked Garden Cress
    10.8mg in 1 cup
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  128. Cooked Yam
    10.9mg in 1 cup, cubes
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  129. Sweet White Corn
    11mg in 1 ear, small (5-1/2 Inch to 6-1/2 Inch long)
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  130. Endive
    11mg in 1 cup
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  131. Kidney Bean Sprouts
    11mg in 1 cup
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  132. Mustard Greens
    11.2mg in 1 cup, chopped
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  133. Taro
    11.4mg in 1 cup, sliced
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  134. Sweet Onions
    11.8mg in 1 NLEA serving
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  135. Cooked Napa Cabbage
    12mg in 1 cup
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  136. Cooked Cabbage
    12mg (1% DV) in 1 cup
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  137. Canned Pumpkin
    12.3mg (1% DV) in 1 cup
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  138. Cooked Leeks
    12.4mg (1% DV) in 1 leek
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  139. Laver Seaweed
    12.5mg (1% DV) in 10 sheets
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  140. Cooked Mustard Greens
    12.6mg (1% DV) in 1 cup, chopped
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  141. White Button Mushrooms (Stir-fried)
    13mg (1% DV) in 1 cup sliced
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  142. Chicory Greens
    13.1mg (1% DV) in 1 cup, chopped
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  143. Broccoli Raab (Rapini)
    13.2mg (1% DV) in 1 cup chopped
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  144. Parsnips
    13.3mg (1% DV) in 1 cup slices
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  145. Portobellos (Exposed To Sunlight Or Uv)
    13.3mg (1% DV) in 1 cup sliced
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  146. Morel Mushrooms
    13.9mg (1% DV) in 1 cup
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  147. Watercress
    13.9mg (1% DV) in 1 cup, chopped
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  148. Baked Russet Potatoes
    14mg (1% DV) in 100 grams
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  149. Stirfried Soybean Sprouts
    14mg (1% DV) in 100 grams
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  150. Green Cauliflower
    14.7mg (1% DV) in 1 cup
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  151. Oyster Mushrooms
    15.5mg (1% DV) in 1 cup sliced
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  152. Green Tomatoes
    16mg (1% DV) in 1 medium
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  153. Cabbage
    16mg (1% DV) in 1 cup, chopped
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  154. Banana Peppers
    16.1mg (1% DV) in 1 cup
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  155. Cooked Hubbard Squash
    16.4mg (1% DV) in 1 cup, cubes
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  156. Rutabagas (Neeps, Swedes)
    16.8mg (1% DV) in 1 cup, cubes
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  157. Spaghetti Squash
    17.2mg (1% DV) in 1 cup, cubes
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  158. Baked Potatoes (With Skin)
    17.3mg (1% DV) in 1 potato medium
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  159. Cooked Hawaiin Mountain Yam
    17.4mg (1% DV) in 1 cup, cubes
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  160. Leeks
    17.8mg (1% DV) in 1 cup
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  161. Nopales
    18.1mg (1% DV) in 1 cup, sliced
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  162. Cooked Cauliflower
    18.6mg (1% DV) in 1 cup
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  163. Cooked Oriental Radishes
    19.1mg (1% DV) in 1 cup, sliced
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  164. Purslane
    19.4mg (1% DV) in 1 cup
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  165. Sauteed Green Bell Peppers
    19.6mg (1% DV) in 1 cup chopped
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  166. Savoy Cabbage
    19.6mg (1% DV) in 1 cup, shredded
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  167. Cooked Taro
    19.8mg (1% DV) in 1 cup, sliced
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  168. Cooked Green Cauliflower
    20.7mg (1% DV) in 1/5 head
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  169. 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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  170. Yellow Sweet Corn
    21.8mg (1% DV) in 1 cup
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  171. Brussels Sprouts (Raw)
    22mg (1% DV) in 1 cup
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  172. Turnip Greens
    22mg (1% DV) in 1 cup, chopped
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  173. Red Bell Peppers (Cooked)
    22.3mg (1% DV) in 1 cup chopped
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  174. Kelp Seaweed
    23.3mg (1% DV) in 2 tbsp (1/8 cup)
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  175. Spinach
    23.7mg (1% DV) in 1 cup
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  176. Pea Sprouts
    24mg (1% DV) in 1 cup
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  177. Vinespinach
    24mg (1% DV) in 100 grams
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  178. Red Cabbage
    24mg (1% DV) in 1 cup, chopped
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  179. Cooked Malabar Spinach
    24.2mg (1% DV) in 1 cup
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  180. Oriental Radishes
    24.4mg (1% DV) in 1 cup slices
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  181. Cooked Turnips
    25mg (1% DV) in 1 cup, cubes
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  182. Asparagus (Cooked)
    25.2mg (1% DV) in 1 cup
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  183. Cooked Mustard Spinach
    25.2mg (1% DV) in 1 cup, chopped
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  184. Low Sodium Sour Pickles
    25.7mg (1% DV) in 1 cup, chopped or diced
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  185. Cooked Tomatoes
    26.4mg (1% DV) in 1 cup
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  186. Kohlrabi
    27mg (1% DV) in 1 cup
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  187. Cooked Lotus Root
    27mg (1% DV) in 1/2 cup
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  188. Cooked Spaghetti Squash
    27.9mg (1% DV) in 1 cup
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  189. Yautia
    28.4mg (1% DV) in 1 cup, sliced
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  190. Cooked Collards
    28.5mg (1% DV) in 1 cup, chopped
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  191. Cooked Escarole
    28.5mg (1% DV) in 1 cup
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  192. Cassava
    28.8mg (1% DV) in 1 cup
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  193. Cooked Lima Beans
    28.9mg (1% DV) in 1 cup
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  194. Chrysanthemum
    29.5mg (1% DV) in 1 cup (1 Inch pieces)
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  195. Cooked Nopales
    29.8mg (1% DV) in 1 cup
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  196. Cooked Kale
    29.9mg (1% DV) in 1 cup, chopped
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  197. Chicory Roots
    30mg (1% DV) in 1 root
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  198. Broccoli
    30mg (1% DV) in 1 cup chopped
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  199. Arrowroot
    31.2mg (1% DV) in 1 cup, sliced
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  200. Mustard Spinach
    31.5mg (1% DV) in 1 cup, chopped
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