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200 Vegetables Highest in Sugar

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

Data Source: USDA National Nutrient Database for Standard Reference, Release 28.