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200 Vegetables Highest in Vitamin A, IU

Ranked by a Common Serving Size
3000IU Vitamin A, IU = 100% DV
  1. Boiled Sweet Potatoes
    51627.2IU (1721% DV) in 1 Cup, Mashed
    Database: Standard Release(Source)
  2. Canned Pumpkin
    38129.4IU (1271% DV) in 1 Cup
    Database: Standard Release(Source)
  3. Cooked Carrots
    26571.5IU (886% DV) in 1 cup slices
    Database: Standard Release(Source)
  4. Cooked Butternut Squash
    22867.8IU (762% DV) in 1 Cup, Cubes
    Database: Standard Release(Source)
  5. Mashed Sweet Potatoes
    22182.5IU (739% DV) in 1 Cup
    Database: Standard Release(Source)
  6. Cooked Sweet Potatoes
    21908.5IU (730% DV) in 1 Medium (2 Inch Dia, 5 Inch Long, Raw)
    Database: Standard Release(Source)
  7. Sweet Potatoes
    18868.7IU (629% DV) in 1 Cup, Cubes
    Database: Standard Release(Source)
  8. Cooked Spinach
    18865.8IU (629% DV) in 1 Cup
    Database: Standard Release(Source)
  9. Cooked Mustard Greens
    17318IU (577% DV) in 1 Cup, Chopped
    Database: Standard Release(Source)
  10. Butternut Squash
    14882IU (496% DV) in 1 Cup, Cubes
    Database: Standard Release(Source)
  11. Mustard Spinach
    14850IU (495% DV) in 1 Cup, Chopped
    Database: Standard Release(Source)
  12. Cooked Mustard Spinach
    14760IU (492% DV) in 1 Cup, Chopped
    Database: Standard Release(Source)
  13. Cooked Collards
    14440IU (481% DV) in 1 Cup, Chopped
    Database: Standard Release(Source)
  14. Cooked Pumpkin
    14099.8IU (470% DV) in 1 Cup, Mashed
    Database: Standard Release(Source)
  15. Cooked Hubbard Squash
    13745.3IU (458% DV) in 1 Cup, Cubes
    Database: Standard Release(Source)
  16. Carrots
    12028.3IU (401% DV) in 1 Large (7-1/4 Inch To 8-/1/2 Inch Long)
    Database: Standard Release(Source)
  17. Baby Carrots
    11721.5IU (391% DV) in 1 Nlea Serving
    Database: Standard Release(Source)
  18. Cooked Beet Greens
    11021.8IU (367% DV) in 1 Cup (1 Inch Pieces)
    Database: Standard Release(Source)
  19. Cooked Turnip Greens
    10980IU (366% DV) in 1 Cup, Chopped
    Database: Standard Release(Source)
  20. Cooked Swiss Chard
    10717IU (357% DV) in 1 Cup, Chopped
    Database: Standard Release(Source)
  21. Cooked Winter Squash
    10707.2IU (357% DV) in 1 Cup, Cubes
    Database: Standard Release(Source)
  22. Sun-Dried Hot Chile Peppers
    9800.6IU (327% DV) in 1 Cup
    Database: Standard Release(Source)
  23. Vinespinach
    8000IU (267% DV) in 100 grams
    Database: Standard Release(Source)
  24. Pak-Choi (Bok Choy) (Cooked)
    7223.3IU (241% DV) in 1 Cup, Shredded
    Database: Standard Release(Source)
  25. Cooked Dandelion Greens
    7178.9IU (239% DV) in 1 Cup, Chopped
    Database: Standard Release(Source)
  26. Cooked New Zealand Spinach
    6519.6IU (217% DV) in 1 Cup, Chopped
    Database: Standard Release(Source)
  27. Turnip Greens
    6372.9IU (212% DV) in 1 Cup, Chopped
    Database: Standard Release(Source)
  28. Cooked Garden Cress
    6276.2IU (209% DV) in 1 Cup
    Database: Standard Release(Source)
  29. Dandelion Greens
    5588.6IU (186% DV) in 1 Cup, Chopped
    Database: Standard Release(Source)
  30. Cooked Swamp Cabbage
    5096IU (170% DV) in 1 Cup, Chopped
    Database: Standard Release(Source)
  31. Parsley
    5054.4IU (168% DV) in 1 Cup Chopped
    Database: Standard Release(Source)
  32. Jute Potherb (Molokhiya) (Cooked)
    4511IU (150% DV) in 1 Cup
    Database: Standard Release(Source)
  33. Romaine Lettuce
    4093.7IU (136% DV) in 1 Cup Shredded
    Database: Standard Release(Source)
  34. Cooked Red Bell Peppers
    3970.4IU (132% DV) in 1 Cup, Strips
    Database: Standard Release(Source)
  35. Cooked Broccoli Raab
    3853.1IU (128% DV) in 1 Nlea Serving
    Database: Standard Release(Source)
  36. Cooked Kale
    3789.5IU (126% DV) in 1 Cup, Chopped
    Database: Standard Release(Source)
  37. Sweet Red Bell Peppers
    3725.9IU (124% DV) in 1 Medium (Approx 2-3/4 Inch Long, 2-1/2 Dia.)
    Database: Standard Release(Source)
  38. Fiddlehead Ferns
    3617IU (121% DV) in 100 grams
    Database: Standard Release(Source)
  39. Swamp Cabbage
    3528IU (118% DV) in 1 Cup, Chopped
    Database: Standard Release(Source)
  40. Dried Ancho Peppers
    3474.5IU (116% DV) in 1 Pepper
    Database: Standard Release(Source)
  41. Garden Cress
    3458.5IU (115% DV) in 1 Cup
    Database: Standard Release(Source)
  42. Bok Choy
    3127.6IU (104% DV) in 1 Cup, Shredded
    Database: Standard Release(Source)
  43. Red Bell Peppers (Cooked)
    2925.6IU (98% DV) in 1 Cup Chopped
    Database: Standard Release(Source)
  44. Cooked Escarole
    2832IU (94% DV) in 1 Cup
    Database: Standard Release(Source)
  45. Spinach
    2813.1IU (94% DV) in 1 Cup
    Database: Standard Release(Source)
  46. Green Leaf Lettuce
    2665.8IU (89% DV) in 1 Cup Shredded
    Database: Standard Release(Source)
  47. Cooked Chrysanthemum
    2572IU (86% DV) in 1 Cup (1 Inch Pieces)
    Database: Standard Release(Source)
  48. Tahitian Taro
    2556.3IU (85% DV) in 1 Cup Slices
    Database: Standard Release(Source)
  49. Dried Pasilla Peppers
    2503.2IU (83% DV) in 1 Pepper
    Database: Standard Release(Source)
  50. New Zealand Spinach
    2464IU (82% DV) in 1 Cup, Chopped
    Database: Standard Release(Source)
  51. Cooked Tahitian Taro
    2416.7IU (81% DV) in 1 Cup Slices
    Database: Standard Release(Source)
  52. Broccoli (Cooked)
    2414.9IU (80% DV) in 1 Cup Chopped
    Database: Standard Release(Source)
  53. Beet Greens (Raw)
    2403.9IU (80% DV) in 1 Cup
    Database: Standard Release(Source)
  54. Cooked Pumpkin Flowers
    2323.6IU (77% DV) in 1 Cup
    Database: Standard Release(Source)
  55. Swiss Chard
    2201.8IU (73% DV) in 1 Cup
    Database: Standard Release(Source)
  56. Red Leaf Lettuce
    2097.8IU (70% DV) in 1 Cup Shredded
    Database: Standard Release(Source)
  57. Cooked Podded Peas
    2097.6IU (70% DV) in 1 Cup
    Database: Standard Release(Source)
  58. Cooked Crookneck Summer Squash
    2010.6IU (67% DV) in 1 Cup, Sliced
    Database: Standard Release(Source)
  59. Cooked Zucchini
    2010.6IU (67% DV) in 1 Cup, Sliced
    Database: Standard Release(Source)
  60. Cooked Acorn Squash
    2001.7IU (67% DV) in 1 Cup, Mashed
    Database: Standard Release(Source)
  61. Canned Asparagus
    1989.2IU (66% DV) in 1 Cup
    Database: Standard Release(Source)
  62. Butterhead Lettuce
    1821.6IU (61% DV) in 1 Cup, Shredded Or Chopped
    Database: Standard Release(Source)
  63. Asparagus (Cooked)
    1810.8IU (60% DV) in 1 cup
    Database: Standard Release(Source)
  64. Collards
    1806.8IU (60% DV) in 1 Cup, Chopped
    Database: Standard Release(Source)
  65. Chinese Broccoli
    1720IU (57% DV) in 100 grams
    Database: Standard Release(Source)
  66. Mustard Greens
    1693.4IU (56% DV) in 1 Cup, Chopped
    Database: Standard Release(Source)
  67. Chicory Greens
    1657.9IU (55% DV) in 1 Cup, Chopped
    Database: Standard Release(Source)
  68. Cooked Snow Peas
    1648IU (55% DV) in 1 Cup
    Database: Standard Release(Source)
  69. Hubbard Squash
    1585.7IU (53% DV) in 1 Cup, Cubes
    Database: Standard Release(Source)
  70. Winter Squash
    1585.7IU (53% DV) in 1 Cup, Cubes
    Database: Standard Release(Source)
  71. Leeks
    1483.6IU (49% DV) in 1 Cup
    Database: Standard Release(Source)
  72. Cooked Chinese Broccoli
    1441.4IU (48% DV) in 1 Cup
    Database: Standard Release(Source)
  73. Laver Seaweed
    1352.5IU (45% DV) in 10 Sheets
    Database: Standard Release(Source)
  74. Cooked Savoy Cabbage
    1289.1IU (43% DV) in 1 Cup, Shredded
    Database: Standard Release(Source)
  75. Cooked Green Peas (Salted)
    1281.6IU (43% DV) in 1 Cup
    Database: Standard Release(Source)
  76. Cooked Green Peas
    1281.6IU (43% DV) in 1 Cup
    Database: Standard Release(Source)
  77. Canned Tomato Puree
    1275IU (43% DV) in 1 Cup
    Database: Standard Release(Source)
  78. Tomatoes
    1241.2IU (41% DV) in 1 Cup Cherry Tomatoes
    Database: Standard Release(Source)
  79. Brussels Sprouts (Cooked)
    1209IU (40% DV) in 1 cup
    Database: Standard Release(Source)
  80. Cooked Tomatoes
    1173.6IU (39% DV) in 1 Cup
    Database: Standard Release(Source)
  81. Pumpkin Leaves (Cooked)
    1136IU (38% DV) in 1 Cup
    Database: Standard Release(Source)
  82. Peas
    1109.3IU (37% DV) in 1 Cup
    Database: Standard Release(Source)
  83. Watercress
    1084.9IU (36% DV) in 1 Cup, Chopped
    Database: Standard Release(Source)
  84. Endive
    1083.5IU (36% DV) in 1 cup
    Database: Standard Release(Source)
  85. Broccoli Raab (Rapini)
    1048.8IU (35% DV) in 1 Cup Chopped
    Database: Standard Release(Source)
  86. Asparagus
    1013IU (34% DV) in 1 Cup
    Database: Standard Release(Source)
  87. Cooked Leeks
    1006.9IU (34% DV) in 1 Leek
    Database: Standard Release(Source)
  88. Canned Tomato Paste
    1006.5IU (34% DV) in 1/4 Cup
    Database: Standard Release(Source)
  89. Red Cabbage
    993.2IU (33% DV) in 1 Cup, Chopped
    Database: Standard Release(Source)
  90. Serrano Peppers
    983.9IU (33% DV) in 1 Cup, Chopped
    Database: Standard Release(Source)
  91. Chrysanthemum Leaves
    953.7IU (32% DV) in 1 Cup, Chopped
    Database: Standard Release(Source)
  92. Baked Acorn Squash
    877.4IU (29% DV) in 1 Cup, Cubes
    Database: Standard Release(Source)
  93. Fennel
    837.8IU (28% DV) in 1 Cup, Sliced
    Database: Standard Release(Source)
  94. Cooked Green Snap Beans
    791.3IU (26% DV) in 1 Cup
    Database: Standard Release(Source)
  95. Green Tomatoes
    789.7IU (26% DV) in 1 Medium
    Database: Standard Release(Source)
  96. Cooked Celery
    781.5IU (26% DV) in 1 Cup, Diced
    Database: Standard Release(Source)
  97. Kale
    769.9IU (26% DV) in 1 Cup 1 Inch Pieces, Loosely Packed
    Database: Standard Release(Source)
  98. Pumpkin Leaves
    757.4IU (25% DV) in 1 Cup
    Database: Standard Release(Source)
  99. Okra
    716IU (24% DV) in 1 Cup
    Database: Standard Release(Source)
  100. Savoy Cabbage
    700IU (23% DV) in 1 Cup, Shredded
    Database: Standard Release(Source)
  101. Green Snap Beans (Raw)
    690IU (23% DV) in 1 Cup 1/2 Inch Pieces
    Database: Standard Release(Source)
  102. Snow Peas
    684.8IU (23% DV) in 1 Cup, Whole
    Database: Standard Release(Source)
  103. Stewed Tomatoes
    672.7IU (22% DV) in 1 Cup
    Database: Standard Release(Source)
  104. Brussels Sprouts (Raw)
    663.5IU (22% DV) in 1 Cup
    Database: Standard Release(Source)
  105. Cooked Nopales
    660.1IU (22% DV) in 1 Cup
    Database: Standard Release(Source)
  106. Pumpkin Flowers
    642.5IU (21% DV) in 1 Cup
    Database: Standard Release(Source)
  107. Cooked Green Bell Peppers
    631.8IU (21% DV) in 1 Cup, Chopped Or Strips
    Database: Standard Release(Source)
  108. Chrysanthemum
    580IU (19% DV) in 1 Cup (1 Inch Pieces)
    Database: Standard Release(Source)
  109. Purslane
    567.6IU (19% DV) in 1 Cup
    Database: Standard Release(Source)
  110. Broccoli
    566.9IU (19% DV) in 1 Cup Chopped
    Database: Standard Release(Source)
  111. Cooked Green Beans (Previously Frozen)
    565.7IU (19% DV) in 1 Cup
    Database: Standard Release(Source)
  112. Succotash
    564.5IU (19% DV) in 1 Cup
    Database: Standard Release(Source)
  113. Green Bell Peppers
    551.3IU (18% DV) in 1 Cup, Chopped
    Database: Standard Release(Source)
  114. Hot Green Chili Peppers
    530.6IU (18% DV) in 1 Pepper
    Database: Standard Release(Source)
  115. Cooked Lima Beans
    515.1IU (17% DV) in 1 Cup
    Database: Standard Release(Source)
  116. Acorn Squash
    513.8IU (17% DV) in 1 Cup, Cubes
    Database: Standard Release(Source)
  117. Cooked Malabar Spinach
    509.5IU (17% DV) in 1 Cup
    Database: Standard Release(Source)
  118. Arugula
    474.6IU (16% DV) in 1 cup
    Database: Standard Release(Source)
  119. Cooked Okra
    452.8IU (15% DV) in 1 cup slices
    Database: Standard Release(Source)
  120. Bitter Melon
    438IU (15% DV) in 1 Cup (1/2 Inch Pieces)
    Database: Standard Release(Source)
  121. Red Chili Peppers
    428.4IU (14% DV) in 1 Pepper
    Database: Standard Release(Source)
  122. Banana Peppers
    421.6IU (14% DV) in 1 Cup
    Database: Standard Release(Source)
  123. Nopales
    393IU (13% DV) in 1 Cup, Sliced
    Database: Standard Release(Source)
  124. Cooked Summer Squash
    381.6IU (13% DV) in 1 Cup, Sliced
    Database: Standard Release(Source)
  125. Canned Lima Beans
    372IU (12% DV) in 1 Cup
    Database: Standard Release(Source)
  126. Sweet Yellow Peppers
    372IU (12% DV) in 1 Pepper, Large (3-3/4 Inch Long, 3 Inch Dia)
    Database: Standard Release(Source)
  127. Iceberg Lettuce
    361.4IU (12% DV) in 1 Cup Shredded
    Database: Standard Release(Source)
  128. Canned Pimentos
    318.6IU (11% DV) in 1 Tbsp
    Database: Standard Release(Source)
  129. Sauteed Green Bell Peppers
    314IU (10% DV) in 1 Cup Chopped
    Database: Standard Release(Source)
  130. Sour Pickled Cucumber
    296.1IU (10% DV) in 1 Cup
    Database: Standard Release(Source)
  131. Celery
    287.4IU (10% DV) in 1 Stalk, Large (11 Inch-12 Inch Long)
    Database: Standard Release(Source)
  132. Cooked Napa Cabbage
    286.7IU (10% DV) in 1 Cup
    Database: Standard Release(Source)
  133. Scallop Squash
    282.1IU (9% DV) in 1 Cup Slices
    Database: Standard Release(Source)
  134. Cooked Okra (Previously Frozen)
    280.6IU (9% DV) in 1/2 Cup Slices
    Database: Standard Release(Source)
  135. Celtuce
    280IU (9% DV) in 1 Leaf
    Database: Standard Release(Source)
  136. Low Sodium Sour Pickles
    273.1IU (9% DV) in 1 Cup, Chopped Or Diced
    Database: Standard Release(Source)
  137. Yellow Sweet Corn
    271.2IU (9% DV) in 1 Cup
    Database: Standard Release(Source)
  138. Cilantro
    269.9IU (9% DV) in 1/4 Cup
    Database: Standard Release(Source)
  139. Sweet Pickled Cucumbers
    267.4IU (9% DV) in 1 Large Gherkin (3 Inch Long)
    Database: Standard Release(Source)
  140. Freeze-Dried Parsley
    253IU (8% DV) in 1 Tbsp
    Database: Standard Release(Source)
  141. Zucchini
    248IU (8% DV) in 1 Cup, Chopped
    Database: Standard Release(Source)
  142. Cooked Yellow Sweet Corn
    234.1IU (8% DV) in 1 Ear Small (5-1/2 Inch To 6-1/2 Inch Long)
    Database: Standard Release(Source)
  143. Summer Squash
    226IU (8% DV) in 1 Cup, Sliced
    Database: Standard Release(Source)
  144. Hungarian Peppers
    220.3IU (7% DV) in 1 Pepper
    Database: Standard Release(Source)
  145. Cooked Scallop Squash
    204IU (7% DV) in 1 Cup, Mashed
    Database: Standard Release(Source)
  146. Pea Sprouts
    199.2IU (7% DV) in 1 Cup
    Database: Standard Release(Source)
  147. Crookneck Summer Squash
    190.5IU (6% DV) in 1 Cup Sliced
    Database: Standard Release(Source)
  148. Sweet Pickled Relish
    182.7IU (6% DV) in 1 Tbsp
    Database: Standard Release(Source)
  149. Green Chili Peppers
    175.1IU (6% DV) in 1 Cup
    Database: Standard Release(Source)
  150. Cooked Spaghetti Squash
    170.5IU (6% DV) in 1 Cup
    Database: Standard Release(Source)
  151. Cooked Yam
    165.9IU (6% DV) in 1 Cup, Cubes
    Database: Standard Release(Source)
  152. Jalapeno Peppers
    150.9IU (5% DV) in 1 Pepper
    Database: Standard Release(Source)
  153. Spring Onions
    149.6IU (5% DV) in 1 Medium (4-1/8 Inch Long)
    Database: Standard Release(Source)
  154. Radish Sprouts
    148.6IU (5% DV) in 1 Cup
    Database: Standard Release(Source)
  155. Bitter Melon (Cooked)
    140.1IU (5% DV) in 1 Cup (1/2 Inch Pieces)
    Database: Standard Release(Source)
  156. Kimchi
    139.5IU (5% DV) in 1 Cup
    Database: Standard Release(Source)
  157. Dried Chives
    136.6IU (5% DV) in 1 Tbsp
    Database: Standard Release(Source)
  158. Chives
    130.6IU (4% DV) in 1 Tbsp Chopped
    Database: Standard Release(Source)
  159. Cooked Green Cauliflower
    129.6IU (4% DV) in 1/5 Head
    Database: Standard Release(Source)
  160. Spaghetti Squash
    121.2IU (4% DV) in 1 Cup, Cubes
    Database: Standard Release(Source)
  161. Cooked Cabbage
    120IU (4% DV) in 1 cup
    Database: Standard Release(Source)
  162. Pickled Beets
    111.2IU (4% DV) in 1 Cup Slices
    Database: Standard Release(Source)
  163. Cooked Taro
    110.9IU (4% DV) in 1 Cup, Sliced
    Database: Standard Release(Source)
  164. Cucumber
    109.2IU (4% DV) in 1 cup
    Database: Standard Release(Source)
  165. Yellow Snap Beans
    108IU (4% DV) in 1 Cup 1/2 Inch Pieces
    Database: Standard Release(Source)
  166. Cooked Yellow Snap Beans
    101.3IU (3% DV) in 1 Cup
    Database: Standard Release(Source)
  167. Green Cauliflower
    99.2IU (3% DV) in 1 Cup
    Database: Standard Release(Source)
  168. Ketchup
    89.6IU (3% DV) in 1 Tbsp
    Database: Standard Release(Source)
  169. Low Sodium Ketchup
    89.6IU (3% DV) in 1 Tbsp
    Database: Standard Release(Source)
  170. Cabbage
    87.2IU (3% DV) in 1 Cup, Chopped
    Database: Standard Release(Source)
  171. Taro
    79IU (3% DV) in 1 Cup, Sliced
    Database: Standard Release(Source)
  172. Low Sodium Sweet Pickles
    67IU (2% DV) in 1 Slice
    Database: Standard Release(Source)
  173. Cooked Beets
    59.5IU (2% DV) in 1 cup
    Database: Standard Release(Source)
  174. Cooked Kohlrabi
    57.8IU (2% DV) in 1 Cup Slices
    Database: Standard Release(Source)
  175. Spirulina
    56IU (2% DV) in 100 grams
    Database: Standard Release(Source)
  176. Alfalfa Sprouts
    51.2IU (2% DV) in 1 Cup
    Database: Standard Release(Source)
  177. Cooked Red Cabbage
    49.5IU (2% DV) in 1 cup
    Database: Standard Release(Source)
  178. Kohlrabi
    48.6IU (2% DV) in 1 Cup
    Database: Standard Release(Source)
  179. Beets (Raw)
    44.9IU (1% DV) in 1 Cup
    Database: Standard Release(Source)
  180. Dill Pickles
    43.8IU (1% DV) in 1 Spear, Small
    Database: Standard Release(Source)
  181. Reduced Sodium Dill Pickles
    43.8IU (1% DV) in 1 Spear, Small
    Database: Standard Release(Source)
  182. Oyster Mushrooms
    41.3IU (1% DV) in 1 Cup Sliced
    Database: Standard Release(Source)
  183. Cooked Lentil Sprouts
    41IU (1% DV) in 100 grams
    Database: Standard Release(Source)
  184. Dried Spirulina Seaweed
    39.9IU (1% DV) in 1 Tablespoon
    Database: Standard Release(Source)
  185. Tomatillos
    38.8IU (1% DV) in 1 Medium
    Database: Standard Release(Source)
  186. Cooked Soybean Sprouts
    37.6IU (1% DV) in 1 Cup
    Database: Standard Release(Source)
  187. Cooked Eggplant
    36.6IU (1% DV) in 1 Cup (1 Inch Cubes)
    Database: Standard Release(Source)
  188. Wakame
    36IU (1% DV) in 2 Tbsp (1/8 Cup)
    Database: Standard Release(Source)
  189. Lentil Sprouts
    34.7IU (1% DV) in 1 Cup
    Database: Standard Release(Source)
  190. Bamboo Shoots
    30.2IU (1% DV) in 1 Cup (1/2 Inch Slices)
    Database: Standard Release(Source)
  191. Cassava
    26.8IU (1% DV) in 1 Cup
    Database: Standard Release(Source)
  192. Sauerkraut
    25.6IU (1% DV) in 1 Cup
    Database: Standard Release(Source)
  193. Hot Dog Relish
    25.1IU (1% DV) in 1 Tbsp
    Database: Standard Release(Source)
  194. Arrowroot
    22.8IU (1% DV) in 1 Cup, Sliced
    Database: Standard Release(Source)
  195. Mung Bean Sprouts
    21.8IU (1% DV) in 1 Cup
    Database: Standard Release(Source)
  196. Eggplant
    18.9IU (1% DV) in 1 Cup, Cubes
    Database: Standard Release(Source)
  197. Cooked Artichokes (Globe Or French)
    18.5IU (1% DV) in 1 Cup
    Database: Standard Release(Source)
  198. Sun-Dried Tomatoes
    17.5IU (1% DV) in 1 Piece
    Database: Standard Release(Source)
  199. Baked Potatoes (With Skin)
    17.3IU (1% DV) in 1 Potato Medium
    Database: Standard Release(Source)
  200. Baked Red Potatoes
    17.3IU (1% DV) in 1 Potato Medium (2-1/4 Inch To 3-1/4 Inch Dia.)
    Database: Standard Release(Source)