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200 Vegetables Highest in Sugars

Ranked by a Common Serving Size
50g Sugars = 100% DV
  1. Pickled Beets
    25.1g (50% DV) in 1 cup slices
    Database: Standard Release (Common)(Source)
  2. Boiled Sweet Potatoes
    18.8g (38% DV) in 1 cup, mashed
    Database: Standard Release (Common)(Source)
  3. Sun-Dried Hot Chile Peppers
    15.2g (30% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  4. Mashed Sweet Potatoes
    13.9g (28% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  5. Cooked Beets
    13.5g (27% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  6. Canned Tomato Puree
    12.1g (24% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  7. Cooked Hubbard Squash
    10g (20% DV) in 1 cup, cubes
    Database: Standard Release (Common)(Source)
  8. Cooked Onions
    9.9g (20% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  9. Cooked Green Peas (Salted)
    9.5g (19% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  10. Cooked Green Peas
    9.5g (19% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  11. Beets (Raw)
    9.2g (18% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  12. Yellow Sweet Corn
    9.1g (18% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  13. Peas
    8.2g (16% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  14. Canned Pumpkin
    8.1g (16% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  15. Canned Tomato Paste
    8g (16% DV) in 1/4 cup
    Database: Standard Release (Common)(Source)
  16. Cooked Podded Peas
    7.7g (15% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  17. Sweet Onions
    7.4g (15% DV) in 1 nlea serving
    Database: Standard Release (Common)(Source)
  18. Cooked Sweet Potatoes
    7.4g (15% DV) in 1 medium (2 inch dia, 5 inch long, raw)
    Database: Standard Release (Common)(Source)
  19. Cooked Sweet White Corn
    6.9g (14% DV) in 1 ear, small (5-1/2 inch to 6-1/2 inch long)
    Database: Standard Release (Common)(Source)
  20. Onions
    6.8g (14% DV) in 1 cup, chopped
    Database: Standard Release (Common)(Source)
  21. Cooked Winter Squash
    6.8g (14% DV) in 1 cup, cubes
    Database: Standard Release (Common)(Source)
  22. Cooked Rutabagas (Neeps Swedes)
    6.7g (13% DV) in 1 cup, cubes
    Database: Standard Release (Common)(Source)
  23. Cooked Snow Peas
    6.4g (13% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  24. Sweet Pickled Cucumbers
    6.4g (13% DV) in 1 large gherkin (3 inch long)
    Database: Standard Release (Common)(Source)
  25. Parsnips
    6.4g (13% DV) in 1 cup slices
    Database: Standard Release (Common)(Source)
  26. Rutabagas (Neeps Swedes)
    6.2g (12% DV) in 1 cup, cubes
    Database: Standard Release (Common)(Source)
  27. Cooked Tomatoes
    6g (12% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  28. Cooked Red Bell Peppers
    5.9g (12% DV) in 1 cup, strips
    Database: Standard Release (Common)(Source)
  29. Sweet Potatoes
    5.6g (11% DV) in 1 cup, cubes
    Database: Standard Release (Common)(Source)
  30. Cooked Shiitake Mushrooms
    5.6g (11% DV) in 1 cup pieces
    Database: Standard Release (Common)(Source)
  31. Cooked Carrots
    5.4g (11% DV) in 1 cup slices
    Database: Standard Release (Common)(Source)
  32. Chicory Roots
    5.2g (10% DV) in 1 root
    Database: Standard Release (Common)(Source)
  33. Cooked Pumpkin
    5.1g (10% DV) in 1 cup, mashed
    Database: Standard Release (Common)(Source)
  34. Sweet Red Bell Peppers
    5g (10% DV) in 1 medium (approx 2-3/4 inch long, 2-1/2 dia.)
    Database: Standard Release (Common)(Source)
  35. Cooked Red Cabbage
    5g (10% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  36. Green Tomatoes
    4.9g (10% DV) in 1 medium
    Database: Standard Release (Common)(Source)
  37. Turnips
    4.9g (10% DV) in 1 cup, cubes
    Database: Standard Release (Common)(Source)
  38. Cooked Turnips
    4.7g (9% DV) in 1 cup, cubes
    Database: Standard Release (Common)(Source)
  39. Cooked Summer Squash
    4.7g (9% DV) in 1 cup, sliced
    Database: Standard Release (Common)(Source)
  40. Hubbard Squash
    4.6g (9% DV) in 1 cup, cubes
    Database: Standard Release (Common)(Source)
  41. Cooked Kohlrabi
    4.6g (9% DV) in 1 cup slices
    Database: Standard Release (Common)(Source)
  42. Cooked Crookneck Summer Squash
    4.5g (9% DV) in 1 cup, sliced
    Database: Standard Release (Common)(Source)
  43. Red Bell Peppers (Cooked)
    4.5g (9% DV) in 1 cup chopped
    Database: Standard Release (Common)(Source)
  44. Cooked Yellow Snap Beans
    4.5g (9% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  45. Cooked Green Snap Beans
    4.5g (9% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  46. Bamboo Shoots
    4.5g (9% DV) in 1 cup (1/2 inch slices)
    Database: Standard Release (Common)(Source)
  47. Sweet Pickled Relish
    4.4g (9% DV) in 1 tbsp
    Database: Standard Release (Common)(Source)
  48. Cooked Burdock Root
    4.4g (9% DV) in 1 cup (1 inch pieces)
    Database: Standard Release (Common)(Source)
  49. Cooked Green Bell Peppers
    4.3g (9% DV) in 1 cup, chopped or strips
    Database: Standard Release (Common)(Source)
  50. Mung Bean Sprouts
    4.3g (9% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  51. Cooked Garden Cress
    4.2g (8% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  52. Cooked Cabbage
    4.2g (8% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  53. Cooked Yellow Sweet Corn
    4g (8% DV) in 1 ear small (5-1/2 inch to 6-1/2 inch long)
    Database: Standard Release (Common)(Source)
  54. Cooked Butternut Squash
    4g (8% DV) in 1 cup, cubes
    Database: Standard Release (Common)(Source)
  55. Baby Carrots
    4g (8% DV) in 1 nlea serving
    Database: Standard Release (Common)(Source)
  56. Serrano Peppers
    4g (8% DV) in 1 cup, chopped
    Database: Standard Release (Common)(Source)
  57. Cooked Spaghetti Squash
    3.9g (8% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  58. Tomatoes
    3.9g (8% DV) in 1 cup cherry tomatoes
    Database: Standard Release (Common)(Source)
  59. Cooked Okra
    3.8g (8% DV) in 1 cup slices
    Database: Standard Release (Common)(Source)
  60. Crookneck Summer Squash
    3.7g (7% DV) in 1 cup sliced
    Database: Standard Release (Common)(Source)
  61. Cooked Parsnips
    3.7g (7% DV) in 1/2 cup slices
    Database: Standard Release (Common)(Source)
  62. Cooked White Button Mushrooms
    3.7g (7% DV) in 1 cup pieces
    Database: Standard Release (Common)(Source)
  63. Canned Mushrooms
    3.7g (7% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  64. Cooked Celery
    3.6g (7% DV) in 1 cup, diced
    Database: Standard Release (Common)(Source)
  65. Cooked Scallop Squash
    3.6g (7% DV) in 1 cup, mashed
    Database: Standard Release (Common)(Source)
  66. Ketchup
    3.6g (7% DV) in 1 tbsp
    Database: Standard Release (Common)(Source)
  67. Low Sodium Ketchup
    3.6g (7% DV) in 1 tbsp
    Database: Standard Release (Common)(Source)
  68. Green Bell Peppers
    3.6g (7% DV) in 1 cup, chopped
    Database: Standard Release (Common)(Source)
  69. Cassava
    3.5g (7% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  70. Leeks
    3.5g (7% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  71. Kohlrabi
    3.5g (7% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  72. Carrots
    3.4g (7% DV) in 1 large (7-1/4 inch to 8-/1/2 inch long)
    Database: Standard Release (Common)(Source)
  73. Fennel
    3.4g (7% DV) in 1 cup, sliced
    Database: Standard Release (Common)(Source)
  74. Red Cabbage
    3.4g (7% DV) in 1 cup, chopped
    Database: Standard Release (Common)(Source)
  75. Yellow Snap Beans
    3.3g (7% DV) in 1 cup 1/2 inch pieces
    Database: Standard Release (Common)(Source)
  76. Green Snap Beans (Raw)
    3.3g (7% DV) in 1 cup 1/2 inch pieces
    Database: Standard Release (Common)(Source)
  77. Cooked Eggplant
    3.2g (6% DV) in 1 cup (1 inch cubes)
    Database: Standard Release (Common)(Source)
  78. Cooked Pumpkin Flowers
    3.2g (6% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  79. Scallop Squash
    3.1g (6% DV) in 1 cup slices
    Database: Standard Release (Common)(Source)
  80. Zucchini
    3.1g (6% DV) in 1 cup, chopped
    Database: Standard Release (Common)(Source)
  81. Cooked Zucchini
    3.1g (6% DV) in 1 cup, sliced
    Database: Standard Release (Common)(Source)
  82. Butternut Squash
    3.1g (6% DV) in 1 cup, cubes
    Database: Standard Release (Common)(Source)
  83. Cooked Chayote
    3g (6% DV) in 1 cup (1 inch pieces)
    Database: Standard Release (Common)(Source)
  84. Oriental Radishes
    2.9g (6% DV) in 1 cup slices
    Database: Standard Release (Common)(Source)
  85. Eggplant
    2.9g (6% DV) in 1 cup, cubes
    Database: Standard Release (Common)(Source)
  86. Spaghetti Squash
    2.8g (6% DV) in 1 cup, cubes
    Database: Standard Release (Common)(Source)
  87. Cooked Green Cauliflower
    2.8g (6% DV) in 1/5 head
    Database: Standard Release (Common)(Source)
  88. Cooked Lima Beans
    2.8g (6% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  89. Cabbage
    2.8g (6% DV) in 1 cup, chopped
    Database: Standard Release (Common)(Source)
  90. Cooked Oriental Radishes
    2.7g (5% DV) in 1 cup, sliced
    Database: Standard Release (Common)(Source)
  91. Baked Potato (No Skin)
    2.7g (5% DV) in 1 potato (2-1/3 inch x 4-3/4 inch)
    Database: Standard Release (Common)(Source)
  92. Portobellos (Exposed To Sunlight Or Uv)
    2.7g (5% DV) in 1 cup sliced
    Database: Standard Release (Common)(Source)
  93. Brussels Sprouts (Cooked)
    2.7g (5% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  94. Cooked Okra (Previously Frozen)
    2.6g (5% DV) in 1/2 cup slices
    Database: Standard Release (Common)(Source)
  95. Cooked Cauliflower
    2.6g (5% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  96. Cooked Leeks
    2.6g (5% DV) in 1 leek
    Database: Standard Release (Common)(Source)
  97. Canned Asparagus
    2.6g (5% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  98. Winter Squash
    2.6g (5% DV) in 1 cup, cubes
    Database: Standard Release (Common)(Source)
  99. Snow Peas
    2.5g (5% DV) in 1 cup, whole
    Database: Standard Release (Common)(Source)
  100. Sauteed Green Bell Peppers
    2.5g (5% DV) in 1 cup chopped
    Database: Standard Release (Common)(Source)
  101. Sauerkraut
    2.5g (5% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  102. Celeriac
    2.5g (5% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  103. Baked Red Potatoes
    2.5g (5% DV) in 1 potato medium (2-1/4 inch to 3-1/4 inch dia.)
    Database: Standard Release (Common)(Source)
  104. Asparagus
    2.5g (5% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  105. Cooked Green Beans (Previously Frozen)
    2.5g (5% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  106. Summer Squash
    2.5g (5% DV) in 1 cup, sliced
    Database: Standard Release (Common)(Source)
  107. Bamboo Shoots (Canned)
    2.5g (5% DV) in 1 cup (1/8 inch slices)
    Database: Standard Release (Common)(Source)
  108. Sweet White Corn
    2.4g (5% DV) in 1 ear, small (5-1/2 inch to 6-1/2 inch long)
    Database: Standard Release (Common)(Source)
  109. Red Chili Peppers
    2.4g (5% DV) in 1 pepper
    Database: Standard Release (Common)(Source)
  110. Banana Peppers
    2.4g (5% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  111. Bitter Melon (Cooked)
    2.4g (5% DV) in 1 cup (1/2 inch pieces)
    Database: Standard Release (Common)(Source)
  112. Hot Green Chili Peppers
    2.3g (5% DV) in 1 pepper
    Database: Standard Release (Common)(Source)
  113. Canned Lima Beans
    2.3g (5% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  114. Asparagus (Cooked)
    2.3g (5% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  115. Portobellos Mushrooms
    2.2g (4% DV) in 1 cup diced
    Database: Standard Release (Common)(Source)
  116. Radishes
    2.2g (4% DV) in 1 cup slices
    Database: Standard Release (Common)(Source)
  117. Raw Portobellos (Exposed To Sunlight Or Uv)
    2.2g (4% DV) in 1 cup diced
    Database: Standard Release (Common)(Source)
  118. Garden Cress
    2.2g (4% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  119. Broccoli (Cooked)
    2.2g (4% DV) in 1 cup chopped
    Database: Standard Release (Common)(Source)
  120. Cauliflower
    2g (4% DV) in 1 cup chopped (1/2 inch pieces)
    Database: Standard Release (Common)(Source)
  121. Cooked Mustard Greens
    2g (4% DV) in 1 cup, chopped
    Database: Standard Release (Common)(Source)
  122. Baked Potatoes (With Skin)
    2g (4% DV) in 1 potato medium
    Database: Standard Release (Common)(Source)
  123. Cooked Chrysanthemum
    2g (4% DV) in 1 cup (1 inch pieces)
    Database: Standard Release (Common)(Source)
  124. Brussels Sprouts (Raw)
    1.9g (4% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  125. Cooked Swiss Chard
    1.9g (4% DV) in 1 cup, chopped
    Database: Standard Release (Common)(Source)
  126. Green Cauliflower
    1.9g (4% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  127. Cooked Nopales
    1.7g (3% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  128. Cucumber
    1.7g (3% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  129. Cooked Kale
    1.6g (3% DV) in 1 cup, chopped
    Database: Standard Release (Common)(Source)
  130. Savoy Cabbage
    1.6g (3% DV) in 1 cup, shredded
    Database: Standard Release (Common)(Source)
  131. Kimchi
    1.6g (3% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  132. Sour Pickled Cucumber
    1.6g (3% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  133. Low Sodium Sweet Pickles
    1.6g (3% DV) in 1 slice
    Database: Standard Release (Common)(Source)
  134. Okra
    1.5g (3% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  135. Raw Cremini Mushrooms (Exposed To Sunlight Or Uv)
    1.5g (3% DV) in 1 cup whole
    Database: Standard Release (Common)(Source)
  136. Low Sodium Sour Pickles
    1.5g (3% DV) in 1 cup, chopped or diced
    Database: Standard Release (Common)(Source)
  137. Broccoli
    1.5g (3% DV) in 1 cup chopped
    Database: Standard Release (Common)(Source)
  138. Cremini Mushrooms
    1.5g (3% DV) in 1 cup whole
    Database: Standard Release (Common)(Source)
  139. Iceberg Lettuce
    1.4g (3% DV) in 1 cup shredded
    Database: Standard Release (Common)(Source)
  140. White Button Mushrooms
    1.4g (3% DV) in 1 cup, pieces or slices
    Database: Standard Release (Common)(Source)
  141. Pak-Choi (Bok Choy) (Cooked)
    1.4g (3% DV) in 1 cup, shredded
    Database: Standard Release (Common)(Source)
  142. Raw White Button Mushrooms (Exposed To Sunlight Or Uv)
    1.4g (3% DV) in 1 cup pieces or slices
    Database: Standard Release (Common)(Source)
  143. Maitake Mushrooms
    1.4g (3% DV) in 1 cup diced
    Database: Standard Release (Common)(Source)
  144. Cooked Artichokes (Globe Or French)
    1.4g (3% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  145. Tomatillos
    1.3g (3% DV) in 1 medium
    Database: Standard Release (Common)(Source)
  146. Artichokes (Globe Or French)
    1.3g (3% DV) in 1 artichoke, medium
    Database: Standard Release (Common)(Source)
  147. Boiled Potatoes
    1.2g (2% DV) in 1 potato (2-1/2 inch dia, sphere)
    Database: Standard Release (Common)(Source)
  148. Nopales
    1g (2% DV) in 1 cup, sliced
    Database: Standard Release (Common)(Source)
  149. Hungarian Peppers
    1g (2% DV) in 1 pepper
    Database: Standard Release (Common)(Source)
  150. Oyster Mushrooms
    1g (2% DV) in 1 cup sliced
    Database: Standard Release (Common)(Source)
  151. Celery
    0.9g (2% DV) in 1 stalk, large (11 inch-12 inch long)
    Database: Standard Release (Common)(Source)
  152. Canned Mung Bean Sprouts
    0.9g (2% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  153. Cooked Beet Greens
    0.9g (2% DV) in 1 cup (1 inch pieces)
    Database: Standard Release (Common)(Source)
  154. Chinese Broccoli
    0.9g (2% DV) in 100 grams
    Database: Standard Release (Common)(Source)
  155. Jute Potherb (Molokhiya) (Cooked)
    0.9g (2% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  156. Shallots
    0.8g (2% DV) in 1 tbsp chopped
    Database: Standard Release (Common)(Source)
  157. Cooked Spinach
    0.8g (2% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  158. Sun-Dried Tomatoes
    0.8g (2% DV) in 1 piece
    Database: Standard Release (Common)(Source)
  159. Bok Choy
    0.8g (2% DV) in 1 cup, shredded
    Database: Standard Release (Common)(Source)
  160. Cooked Collards
    0.8g (2% DV) in 1 cup, chopped
    Database: Standard Release (Common)(Source)
  161. Cooked Turnip Greens
    0.8g (2% DV) in 1 cup, chopped
    Database: Standard Release (Common)(Source)
  162. Mustard Greens
    0.7g (1% DV) in 1 cup, chopped
    Database: Standard Release (Common)(Source)
  163. Cooked Yam
    0.7g (1% DV) in 1 cup, cubes
    Database: Standard Release (Common)(Source)
  164. Cooked Chinese Broccoli
    0.7g (1% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  165. Romaine Lettuce
    0.6g (1% DV) in 1 cup shredded
    Database: Standard Release (Common)(Source)
  166. Cooked Taro
    0.6g (1% DV) in 1 cup, sliced
    Database: Standard Release (Common)(Source)
  167. Jalapeno Peppers
    0.6g (1% DV) in 1 pepper
    Database: Standard Release (Common)(Source)
  168. Chantarelle Mushrooms
    0.6g (1% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  169. Cooked Dandelion Greens
    0.5g (1% DV) in 1 cup, chopped
    Database: Standard Release (Common)(Source)
  170. Cooked Soybean Sprouts
    0.5g (1% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  171. Shiitake Mushrooms
    0.5g (1% DV) in 1 piece whole
    Database: Standard Release (Common)(Source)
  172. Cooked Broccoli Raab
    0.5g (1% DV) in 1 nlea serving
    Database: Standard Release (Common)(Source)
  173. Parsley
    0.5g (1% DV) in 1 cup chopped
    Database: Standard Release (Common)(Source)
  174. Butterhead Lettuce
    0.5g (1% DV) in 1 cup, shredded or chopped
    Database: Standard Release (Common)(Source)
  175. Cooked New Zealand Spinach
    0.5g (1% DV) in 1 cup, chopped
    Database: Standard Release (Common)(Source)
  176. Pumpkin Leaves (Cooked)
    0.5g (1% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  177. Swiss Chard
    0.4g (1% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  178. Dandelion Greens
    0.4g (1% DV) in 1 cup, chopped
    Database: Standard Release (Common)(Source)
  179. Spring Onions
    0.4g (1% DV) in 1 medium (4-1/8 inch long)
    Database: Standard Release (Common)(Source)
  180. Turnip Greens
    0.4g (1% DV) in 1 cup, chopped
    Database: Standard Release (Common)(Source)
  181. Taro
    0.4g (1% DV) in 1 cup, sliced
    Database: Standard Release (Common)(Source)
  182. Dill Pickles
    0.4g (1% DV) in 1 spear, small
    Database: Standard Release (Common)(Source)
  183. Reduced Sodium Dill Pickles
    0.4g (1% DV) in 1 spear, small
    Database: Standard Release (Common)(Source)
  184. Arugula
    0.4g (1% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  185. Morel Mushrooms
    0.4g (1% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  186. Green Leaf Lettuce
    0.3g (1% DV) in 1 cup shredded
    Database: Standard Release (Common)(Source)
  187. Spirulina
    0.3g (1% DV) in 100 grams
    Database: Standard Release (Common)(Source)
  188. Canned Pimentos
    0.3g (1% DV) in 1 tbsp
    Database: Standard Release (Common)(Source)
  189. Cooked Escarole
    0.3g (1% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  190. Cooked Lotus Root
    0.3g (1% DV) in 1/2 cup
    Database: Standard Release (Common)(Source)
  191. Chicory Greens
    0.2g in 1 cup, chopped
    Database: Standard Release (Common)(Source)
  192. Radicchio
    0.2g in 1 cup, shredded
    Database: Standard Release (Common)(Source)
  193. Beet Greens (Raw)
    0.2g in 1 cup
    Database: Standard Release (Common)(Source)
  194. Broccoli Raab (Rapini)
    0.2g in 1 cup chopped
    Database: Standard Release (Common)(Source)
  195. Collards
    0.2g in 1 cup, chopped
    Database: Standard Release (Common)(Source)
  196. Kale
    0.2g in 1 cup 1 inch pieces, loosely packed
    Database: Standard Release (Common)(Source)
  197. New Zealand Spinach
    0.2g in 1 cup, chopped
    Database: Standard Release (Common)(Source)
  198. Dried Spirulina Seaweed
    0.2g in 1 tablespoon
    Database: Standard Release (Common)(Source)
  199. Wakame
    0.1g in 2 tbsp (1/8 cup)
    Database: Standard Release (Common)(Source)
  200. Irishmoss Seaweed
    0.1g in 2 tbsp (1/8 cup)
    Database: Standard Release (Common)(Source)