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200 Vegetables Highest in Sugar

Ranked by a Common Serving Size
50g Sugar = 100% DV
  1. Pickled Beets
    25.1g (50% DV) in 1 cup slices
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  2. Boiled Sweet Potatoes
    18.8g (38% DV) in 1 cup, mashed
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  3. Sun-dried Hot Chile Peppers
    15.2g (30% DV) in 1 cup
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  4. Mashed Sweet Potatoes
    13.9g (28% DV) in 1 cup
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  5. Cooked Beets
    13.5g (27% DV) in 1 cup
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  6. Canned Tomato Puree
    12.1g (24% DV) in 1 cup
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  7. Cooked Hubbard Squash
    10g (20% DV) in 1 cup, cubes
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  8. Cooked Onions
    9.9g (20% DV) in 1 cup
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  9. Cooked Green Peas
    9.5g (19% DV) in 1 cup
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  10. Cooked Green Peas (Salted)
    9.5g (19% DV) in 1 cup
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  11. Beets (Raw)
    9.2g (18% DV) in 1 cup
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  12. Yellow Sweet Corn
    9.1g (18% DV) in 1 cup
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  13. Peas
    8.2g (16% DV) in 1 cup
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  14. Canned Pumpkin
    8.1g (16% DV) in 1 cup
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  15. Canned Tomato Paste
    8g (16% DV) in 1/4 cup
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  16. Cooked Podded Peas
    7.7g (15% DV) in 1 cup
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  17. Sweet Onions
    7.4g (15% DV) in 1 NLEA serving
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  18. Cooked Sweet Potatoes
    7.4g (15% DV) in 1 medium (2 Inch dia, 5 Inch long, raw)
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  19. Cooked Sweet White Corn
    6.9g (14% DV) in 1 ear, small (5-1/2 Inch to 6-1/2 Inch long)
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  20. Onions
    6.8g (14% DV) in 1 cup, chopped
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  21. Cooked Winter Squash
    6.8g (14% DV) in 1 cup, cubes
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  22. Cooked Rutabagas (Neeps, Swedes)
    6.7g (13% DV) in 1 cup, cubes
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  23. Sweet Pickled Cucumbers
    6.4g (13% DV) in 1 large Gherkin (3 Inch long)
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  24. Parsnips
    6.4g (13% DV) in 1 cup slices
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  25. Cooked Snow Peas
    6.4g (13% DV) in 1 cup
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  26. Rutabagas (Neeps, Swedes)
    6.2g (12% DV) in 1 cup, cubes
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  27. Cooked Tomatoes
    6g (12% DV) in 1 cup
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  28. Cooked Red Bell Peppers
    5.9g (12% DV) in 1 cup, strips
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  29. Cooked Shiitake Mushrooms
    5.6g (11% DV) in 1 cup pieces
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  30. Sweet Potatoes
    5.6g (11% DV) in 1 cup, cubes
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  31. Cooked Carrots
    5.4g (11% DV) in 1 cup slices
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  32. Chicory Roots
    5.2g (10% DV) in 1 root
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  33. Cooked Pumpkin
    5.1g (10% DV) in 1 cup, mashed
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  34. Sweet Red Bell Peppers
    5g (10% DV) in 1 medium (approx 2-3/4 Inch long, 2-1/2 dia.)
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  35. Cooked Red Cabbage
    5g (10% DV) in 1 cup
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  36. Turnips
    4.9g (10% DV) in 1 cup, cubes
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  37. Green Tomatoes
    4.9g (10% DV) in 1 medium
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  38. Cooked Turnips
    4.7g (9% DV) in 1 cup, cubes
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  39. Cooked Summer Squash
    4.7g (9% DV) in 1 cup, sliced
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  40. Cooked Kohlrabi
    4.6g (9% DV) in 1 cup slices
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  41. Hubbard Squash
    4.6g (9% DV) in 1 cup, cubes
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  42. Cooked Green Snap Beans
    4.5g (9% DV) in 1 cup
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  43. Cooked Yellow Snap Beans
    4.5g (9% DV) in 1 cup
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  44. Red Bell Peppers (Cooked)
    4.5g (9% DV) in 1 cup chopped
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  45. Bamboo Shoots
    4.5g (9% DV) in 1 cup (1/2 Inch slices)
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  46. Cooked Crookneck Summer Squash
    4.5g (9% DV) in 1 cup, sliced
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  47. Cooked Burdock Root
    4.4g (9% DV) in 1 cup (1 Inch pieces)
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  48. Sweet Pickled Relish
    4.4g (9% DV) in 1 tbsp
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  49. Cooked Green Bell Peppers
    4.3g (9% DV) in 1 cup, chopped or strips
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  50. Mung Bean Sprouts
    4.3g (9% DV) in 1 cup
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  51. Cooked Garden Cress
    4.2g (8% DV) in 1 cup
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  52. Cooked Cabbage
    4.2g (8% DV) in 1 cup
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  53. Baby Carrots
    4g (8% DV) in 1 NLEA serving
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  54. Cooked Yellow Sweet Corn
    4g (8% DV) in 1 ear small (5-1/2 Inch to 6-1/2 Inch long)
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  55. Cooked Butternut Squash
    4g (8% DV) in 1 cup, cubes
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  56. Serrano Peppers
    4g (8% DV) in 1 cup, chopped
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  57. Cooked Spaghetti Squash
    3.9g (8% DV) in 1 cup
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  58. Tomatoes
    3.9g (8% DV) in 1 cup cherry tomatoes
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  59. Cooked Okra
    3.8g (8% DV) in 1 cup slices
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  60. Cooked Parsnips
    3.7g (7% DV) in 1/2 cup slices
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  61. Crookneck Summer Squash
    3.7g (7% DV) in 1 cup sliced
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  62. Cooked White Button Mushrooms
    3.7g (7% DV) in 1 cup pieces
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  63. Canned Mushrooms
    3.7g (7% DV) in 1 cup
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  64. Ketchup
    3.6g (7% DV) in 1 tbsp
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  65. Low Sodium Ketchup
    3.6g (7% DV) in 1 tbsp
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  66. Cooked Scallop Squash
    3.6g (7% DV) in 1 cup, mashed
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  67. Green Bell Peppers
    3.6g (7% DV) in 1 cup, chopped
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  68. Cooked Celery
    3.6g (7% DV) in 1 cup, diced
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  69. Kohlrabi
    3.5g (7% DV) in 1 cup
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  70. Cassava
    3.5g (7% DV) in 1 cup
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  71. Leeks
    3.5g (7% DV) in 1 cup
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  72. Fennel
    3.4g (7% DV) in 1 cup, sliced
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  73. Carrots
    3.4g (7% DV) in 1 large (7-1/4 Inch to 8-/1/2 Inch long)
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  74. Red Cabbage
    3.4g (7% DV) in 1 cup, chopped
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  75. Yellow Snap Beans
    3.3g (7% DV) in 1 cup 1/2 Inch pieces
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  76. Green Snap Beans (Raw)
    3.3g (7% DV) in 1 cup 1/2 Inch pieces
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  77. Cooked Pumpkin Flowers
    3.2g (6% DV) in 1 cup
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  78. Cooked Eggplant
    3.2g (6% DV) in 1 cup (1 Inch cubes)
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  79. Scallop Squash
    3.1g (6% DV) in 1 cup slices
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  80. Zucchini
    3.1g (6% DV) in 1 cup, chopped
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  81. Butternut Squash
    3.1g (6% DV) in 1 cup, cubes
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  82. Cooked Zucchini
    3.1g (6% DV) in 1 cup, sliced
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  83. Cooked Chayote
    3g (6% DV) in 1 cup (1 Inch pieces)
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  84. Oriental Radishes
    2.9g (6% DV) in 1 cup slices
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  85. Eggplant
    2.9g (6% DV) in 1 cup, cubes
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  86. Cabbage
    2.8g (6% DV) in 1 cup, chopped
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  87. Cooked Green Cauliflower
    2.8g (6% DV) in 1/5 head
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  88. Spaghetti Squash
    2.8g (6% DV) in 1 cup, cubes
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  89. Cooked Lima Beans
    2.8g (6% DV) in 1 cup
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  90. Portobellos (Exposed To Sunlight Or Uv)
    2.7g (5% DV) in 1 cup sliced
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  91. Brussels Sprouts (Cooked)
    2.7g (5% DV) in 1 cup
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  92. Cooked Oriental Radishes
    2.7g (5% DV) in 1 cup, sliced
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  93. Baked Potato (No Skin)
    2.7g (5% DV) in 1 potato (2-1/3 Inch x 4-3/4 Inch)
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  94. Cooked Okra (Previously Frozen)
    2.6g (5% DV) in 1/2 cup slices
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  95. Cooked Leeks
    2.6g (5% DV) in 1 leek
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  96. Cooked Cauliflower
    2.6g (5% DV) in 1 cup
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  97. Canned Asparagus
    2.6g (5% DV) in 1 cup
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  98. Winter Squash
    2.6g (5% DV) in 1 cup, cubes
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  99. Cooked Green Beans (Previously Frozen)
    2.5g (5% DV) in 1 cup
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  100. Sauerkraut
    2.5g (5% DV) in 1 cup
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  101. Snow Peas
    2.5g (5% DV) in 1 cup, whole
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  102. Asparagus
    2.5g (5% DV) in 1 cup
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  103. Celeriac
    2.5g (5% DV) in 1 cup
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  104. Sauteed Green Bell Peppers
    2.5g (5% DV) in 1 cup chopped
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  105. Summer Squash
    2.5g (5% DV) in 1 cup, sliced
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  106. Bamboo Shoots (Canned)
    2.5g (5% DV) in 1 cup (1/8 Inch slices)
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  107. Baked Red Potatoes
    2.5g (5% DV) in 1 potato medium (2-1/4 Inch to 3-1/4 Inch dia.)
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  108. Onion Rings
    2.4g (5% DV) in 1 cup
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  109. Bitter Melon (Cooked)
    2.4g (5% DV) in 1 cup (1/2 Inch pieces)
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  110. Banana Peppers
    2.4g (5% DV) in 1 cup
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  111. Red Chili Peppers
    2.4g (5% DV) in 1 pepper
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  112. Sweet White Corn
    2.4g (5% DV) in 1 ear, small (5-1/2 Inch to 6-1/2 Inch long)
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  113. Asparagus (Cooked)
    2.3g (5% DV) in 1 cup
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  114. Hash Browns
    2.3g (5% DV) in 1 cup
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  115. Canned Lima Beans
    2.3g (5% DV) in 1 cup
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  116. Hot Green Chili Peppers
    2.3g (5% DV) in 1 pepper
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  117. Garden Cress
    2.2g (4% DV) in 1 cup
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  118. Broccoli (Cooked)
    2.2g (4% DV) in 1 cup chopped
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  119. Radishes
    2.2g (4% DV) in 1 cup slices
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  120. Portabella Mushrooms
    2.2g (4% DV) in 1 cup diced
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  121. Raw Portabellas (Exposed to Sunlight or UV)
    2.2g (4% DV) in 1 cup diced
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  122. Cauliflower
    2g (4% DV) in 1 cup chopped (1/2 Inch pieces)
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  123. Baked Potatoes (With Skin)
    2g (4% DV) in 1 potato medium
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  124. Cooked Chrysanthemum
    2g (4% DV) in 1 cup (1 Inch pieces)
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  125. Cooked Mustard Greens
    2g (4% DV) in 1 cup, chopped
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  126. Green Cauliflower
    1.9g (4% DV) in 1 cup
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  127. Brussels Sprouts (Raw)
    1.9g (4% DV) in 1 cup
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  128. Cooked Swiss Chard
    1.9g (4% DV) in 1 cup, chopped
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  129. Cucumber
    1.7g (3% DV) in 1 cup
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  130. Cooked Nopales
    1.7g (3% DV) in 1 cup
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  131. Sour Pickled Cucumber
    1.6g (3% DV) in 1 cup
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  132. Cooked Kale
    1.6g (3% DV) in 1 cup, chopped
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  133. Low Sodium Sweet Pickles
    1.6g (3% DV) in 1 slice
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  134. Kimchi
    1.6g (3% DV) in 1 cup
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  135. Savoy Cabbage
    1.6g (3% DV) in 1 cup, shredded
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  136. Broccoli
    1.5g (3% DV) in 1 cup chopped
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  137. Baked Potatoes
    1.5g (3% DV) in 100 grams
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  138. Low Sodium Sour Pickles
    1.5g (3% DV) in 1 cup, chopped or diced
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  139. Cremini Mushrooms
    1.5g (3% DV) in 1 cup whole
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  140. Raw Crimini Mushrooms (Exposed To Sunlight Or UV)
    1.5g (3% DV) in 1 cup whole
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  141. Okra
    1.5g (3% DV) in 1 cup
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  142. Maitake Mushrooms
    1.4g (3% DV) in 1 cup diced
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  143. Iceberg Lettuce
    1.4g (3% DV) in 1 cup shredded
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  144. Cooked Artichokes (Globe Or French)
    1.4g (3% DV) in 1 cup
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  145. Pak-choi (Bok Choy) (Cooked)
    1.4g (3% DV) in 1 cup, shredded
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  146. White Button Mushrooms
    1.4g (3% DV) in 1 cup, pieces or slices
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  147. Raw White Button Mushrooms (Exposed To Sunlight Or UV)
    1.4g (3% DV) in 1 cup pieces or slices
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  148. Tomatillos
    1.3g (3% DV) in 1 medium
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  149. Artichokes (Globe Or French)
    1.3g (3% DV) in 1 artichoke, medium
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  150. Boiled Potatoes
    1.2g (2% DV) in 1 potato (2-1/2 Inch dia, sphere)
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  151. Baked Russet Potatoes
    1.1g (2% DV) in 100 grams
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  152. Nopales
    1g (2% DV) in 1 cup, sliced
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  153. Oyster Mushrooms
    1g (2% DV) in 1 cup sliced
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  154. Hungarian Peppers
    1g (2% DV) in 1 pepper
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  155. Chinese Broccoli
    0.9g (2% DV) in 100 grams
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  156. Canned Mung Bean Sprouts
    0.9g (2% DV) in 1 cup
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  157. Jute Potherb (Molokhiya) (Cooked)
    0.9g (2% DV) in 1 cup
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  158. Cooked Beet Greens
    0.9g (2% DV) in 1 cup (1 Inch pieces)
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  159. Celery
    0.9g (2% DV) in 1 stalk, large (11 Inch-12 Inch long)
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  160. Bok Choy
    0.8g (2% DV) in 1 cup, shredded
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  161. Shallots
    0.8g (2% DV) in 1 tbsp chopped
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  162. Cooked Spinach
    0.8g (2% DV) in 1 cup
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  163. Cooked Turnip Greens
    0.8g (2% DV) in 1 cup, chopped
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  164. Cooked Collards
    0.8g (2% DV) in 1 cup, chopped
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  165. Sun-dried Tomatoes
    0.8g (2% DV) in 1 piece
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  166. Mustard Greens
    0.7g (1% DV) in 1 cup, chopped
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  167. Cooked Chinese Broccoli
    0.7g (1% DV) in 1 cup
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  168. Cooked Yam
    0.7g (1% DV) in 1 cup, cubes
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  169. Cooked Taro
    0.6g (1% DV) in 1 cup, sliced
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  170. Chantarelle Mushrooms
    0.6g (1% DV) in 1 cup
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  171. Jalapeno Peppers
    0.6g (1% DV) in 1 pepper
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  172. Romaine Lettuce
    0.6g (1% DV) in 1 cup shredded
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  173. Cooked Broccoli Raab
    0.5g (1% DV) in 1 NLEA serving
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  174. Cooked Dandelion Greens
    0.5g (1% DV) in 1 cup, chopped
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  175. Butterhead Lettuce
    0.5g (1% DV) in 1 cup, shredded or chopped
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  176. Parsley
    0.5g (1% DV) in 1 cup chopped
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  177. Pumpkin Leaves (Cooked)
    0.5g (1% DV) in 1 cup
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  178. Cooked Soybean Sprouts
    0.5g (1% DV) in 1 cup
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  179. Shiitake Mushrooms
    0.5g (1% DV) in 1 piece whole
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  180. Cooked New Zealand Spinach
    0.5g (1% DV) in 1 cup, chopped
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  181. Turnip Greens
    0.4g (1% DV) in 1 cup, chopped
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  182. Taro
    0.4g (1% DV) in 1 cup, sliced
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  183. Arugula
    0.4g (1% DV) in 1 cup
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  184. Swiss Chard
    0.4g (1% DV) in 1 cup
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  185. Morel Mushrooms
    0.4g (1% DV) in 1 cup
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  186. Dandelion Greens
    0.4g (1% DV) in 1 cup, chopped
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  187. Dill Pickles
    0.4g (1% DV) in 1 spear, small
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  188. Reduced Sodium Dill Pickles
    0.4g (1% DV) in 1 spear, small
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  189. Kale
    0.4g (1% DV) in 1 cup 1 Inch pieces, loosely packed
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  190. Spring Onions
    0.4g (1% DV) in 1 medium (4-1/8 Inch long)
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  191. Cooked Escarole
    0.3g (1% DV) in 1 cup
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  192. Canned Pimentos
    0.3g (1% DV) in 1 tbsp
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  193. Cooked Lotus Root
    0.3g (1% DV) in 1/2 cup
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  194. Spirulina
    0.3g (1% DV) in 100 grams
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  195. Green Leaf Lettuce
    0.3g (1% DV) in 1 cup shredded
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  196. Radicchio
    0.2g in 1 cup, shredded
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  197. Dried Spirulina Seaweed
    0.2g in 1 tablespoon
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  198. Chicory Greens
    0.2g in 1 cup, chopped
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  199. French Fries
    0.2g in 10 strip
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  200. Beet Greens (Raw)
    0.2g in 1 cup
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Data Source: USDA National Nutrient Database for Standard Reference, Release 28.

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