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200 Vegetables Highest in Vitamin A, RAE

Ranked by a Common Serving Size
900μg Vitamin A, RAE = 100% DV
  1. Boiled Sweet Potatoes
    2581.4μg (287% DV) in 1 cup, mashed
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  2. Canned Pumpkin
    1906.1μg (212% DV) in 1 cup
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  3. Cooked Carrots
    1329.1μg (148% DV) in 1 cup slices
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  4. Cooked Butternut Squash
    1143.9μg (127% DV) in 1 cup, cubes
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  5. Mashed Sweet Potatoes
    1109.3μg (123% DV) in 1 cup
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  6. Cooked Sweet Potatoes
    1095.5μg (122% DV) in 1 medium (2 Inch dia, 5 Inch long, raw)
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  7. Cooked Spinach
    943.2μg (105% DV) in 1 cup
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  8. Sweet Potatoes
    943μg (105% DV) in 1 cup, cubes
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  9. Cooked Kale
    885.3μg (98% DV) in 1 cup, chopped
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  10. Cooked Mustard Greens
    865.2μg (96% DV) in 1 cup, chopped
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  11. Butternut Squash
    744.8μg (83% DV) in 1 cup, cubes
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  12. Mustard Spinach
    742.5μg (83% DV) in 1 cup, chopped
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  13. Cooked Mustard Spinach
    738μg (82% DV) in 1 cup, chopped
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  14. Cooked Collards
    722μg (80% DV) in 1 cup, chopped
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  15. Cooked Pumpkin
    705.6μg (78% DV) in 1 cup, mashed
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  16. Cooked Hubbard Squash
    686.8μg (76% DV) in 1 cup, cubes
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  17. Carrots
    601.2μg (67% DV) in 1 large (7-1/4 Inch to 8-/1/2 Inch long)
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  18. Baby Carrots
    586.5μg (65% DV) in 1 NLEA serving
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  19. Cooked Beet Greens
    551.5μg (61% DV) in 1 cup (1 Inch pieces)
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  20. Cooked Turnip Greens
    548.6μg (61% DV) in 1 cup, chopped
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  21. Cooked Swiss Chard
    535.5μg (60% DV) in 1 cup, chopped
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  22. Cooked Winter Squash
    535.1μg (59% DV) in 1 cup, cubes
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  23. Sun-dried Hot Chile Peppers
    489.9μg (54% DV) in 1 cup
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  24. Vinespinach
    400μg (44% DV) in 100 grams
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  25. Pak-choi (Bok Choy) (Cooked)
    360.4μg (40% DV) in 1 cup, shredded
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  26. Cooked Dandelion Greens
    359.1μg (40% DV) in 1 cup, chopped
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  27. Turnip Greens
    318.5μg (35% DV) in 1 cup, chopped
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  28. Cooked Garden Cress
    313.2μg (35% DV) in 1 cup
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  29. Dandelion Greens
    279.4μg (31% DV) in 1 cup, chopped
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  30. Cooked Swamp Cabbage
    254.8μg (28% DV) in 1 cup, chopped
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  31. Parsley
    252.6μg (28% DV) in 1 cup chopped
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  32. Jute Potherb (Molokhiya) (Cooked)
    225.3μg (25% DV) in 1 cup
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  33. Romaine Lettuce
    204.9μg (23% DV) in 1 cup shredded
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  34. Cooked Red Bell Peppers
    198.5μg (22% DV) in 1 cup, strips
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  35. Cooked Broccoli Raab
    193μg (21% DV) in 1 NLEA serving
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  36. Sweet Red Bell Peppers
    186.8μg (21% DV) in 1 medium (approx 2-3/4 Inch long, 2-1/2 dia.)
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  37. Fiddlehead Ferns
    181μg (20% DV) in 100 grams
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  38. Swamp Cabbage
    176.4μg (20% DV) in 1 cup, chopped
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  39. Dried Ancho Peppers
    173.7μg (19% DV) in 1 pepper
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  40. Garden Cress
    173μg (19% DV) in 1 cup
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  41. Bok Choy
    156.1μg (17% DV) in 1 cup, shredded
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  42. Red Bell Peppers (Cooked)
    146.3μg (16% DV) in 1 cup chopped
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  43. Cooked Escarole
    141μg (16% DV) in 1 cup
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  44. Spinach
    140.7μg (16% DV) in 1 cup
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  45. Green Leaf Lettuce
    133.2μg (15% DV) in 1 cup shredded
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  46. Cooked Scotch Kale
    130μg (14% DV) in 1 cup, chopped
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  47. Cooked Chrysanthemum
    129μg (14% DV) in 1 cup (1 Inch pieces)
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  48. Tahitian Taro
    127.5μg (14% DV) in 1 cup slices
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  49. Dried Pasilla Peppers
    125.2μg (14% DV) in 1 pepper
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  50. Cooked Tahitian Taro
    120.6μg (13% DV) in 1 cup slices
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  51. Broccoli (Cooked)
    120.1μg (13% DV) in 1 cup chopped
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  52. Beet Greens (Raw)
    120.1μg (13% DV) in 1 cup
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  53. Cooked Pumpkin Flowers
    116.6μg (13% DV) in 1 cup
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  54. Swiss Chard
    110.2μg (12% DV) in 1 cup
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  55. Cooked Purslane
    107μg (12% DV) in 1 cup
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  56. Cooked Podded Peas
    105.6μg (12% DV) in 1 cup
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  57. Red Leaf Lettuce
    105μg (12% DV) in 1 cup shredded
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  58. Scotch Kale
    103.9μg (12% DV) in 1 cup, chopped
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  59. Cooked Crookneck Summer Squash
    100.8μg (11% DV) in 1 cup, sliced
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  60. Cooked Zucchini
    100.8μg (11% DV) in 1 cup, sliced
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  61. Cooked Acorn Squash
    100.5μg (11% DV) in 1 cup, mashed
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  62. Canned Asparagus
    99.2μg (11% DV) in 1 cup
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  63. Butterhead Lettuce
    91.3μg (10% DV) in 1 cup, shredded or chopped
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  64. Collards
    90.4μg (10% DV) in 1 cup, chopped
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  65. Asparagus (Cooked)
    90μg (10% DV) in 1 cup
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  66. Chinese Broccoli
    86μg (10% DV) in 100 grams
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  67. Mustard Greens
    84.6μg (9% DV) in 1 cup, chopped
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  68. Cooked Snow Peas
    83.2μg (9% DV) in 1 cup
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  69. Chicory Greens
    82.9μg (9% DV) in 1 cup, chopped
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  70. Kale
    80μg (9% DV) in 1 cup 1 Inch pieces, loosely packed
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  71. Hubbard Squash
    78.9μg (9% DV) in 1 cup, cubes
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  72. Winter Squash
    78.9μg (9% DV) in 1 cup, cubes
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  73. Leeks
    73.9μg (8% DV) in 1 cup
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  74. Cooked Chinese Broccoli
    72.2μg (8% DV) in 1 cup
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  75. Laver Seaweed
    67.6μg (8% DV) in 10 sheets
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  76. Canned Tomato Puree
    65μg (7% DV) in 1 cup
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  77. Cooked Green Peas
    64μg (7% DV) in 1 cup
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  78. Cooked Green Peas (Salted)
    64μg (7% DV) in 1 cup
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  79. Cooked Savoy Cabbage
    63.8μg (7% DV) in 1 cup, shredded
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  80. Tomatoes
    62.6μg (7% DV) in 1 cup cherry tomatoes
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  81. Brussels Sprouts (Cooked)
    60.8μg (7% DV) in 1 cup
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  82. Cooked Tomatoes
    57.6μg (6% DV) in 1 cup
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  83. Pumpkin Leaves (Cooked)
    56.8μg (6% DV) in 1 cup
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  84. Peas
    55.1μg (6% DV) in 1 cup
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  85. Watercress
    54.4μg (6% DV) in 1 cup, chopped
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  86. Endive
    54μg (6% DV) in 1 cup
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  87. Broccoli Raab (Rapini)
    52.4μg (6% DV) in 1 cup chopped
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  88. Asparagus
    50.9μg (6% DV) in 1 cup
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  89. Cooked Leeks
    50.8μg (6% DV) in 1 leek
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  90. Canned Tomato Paste
    50.2μg (6% DV) in 1/4 cup
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  91. Red Cabbage
    49.8μg (6% DV) in 1 cup, chopped
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  92. Serrano Peppers
    49.4μg (5% DV) in 1 cup, chopped
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  93. Chrysanthemum Leaves
    47.9μg (5% DV) in 1 cup, chopped
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  94. Baked Acorn Squash
    43.1μg (5% DV) in 1 cup, cubes
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  95. Fennel
    41.8μg (5% DV) in 1 cup, sliced
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  96. Cooked Green Snap Beans
    40μg (4% DV) in 1 cup
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  97. Green Tomatoes
    39.4μg (4% DV) in 1 medium
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  98. Cooked Celery
    39μg (4% DV) in 1 cup, diced
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  99. Pumpkin Leaves
    37.8μg (4% DV) in 1 cup
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  100. Okra
    36μg (4% DV) in 1 cup
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  101. Green Snap Beans (Raw)
    35μg (4% DV) in 1 cup 1/2 Inch pieces
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  102. Savoy Cabbage
    35μg (4% DV) in 1 cup, shredded
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  103. Snow Peas
    34μg (4% DV) in 1 cup, whole
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  104. Brussels Sprouts (Raw)
    33.4μg (4% DV) in 1 cup
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  105. Stewed Tomatoes
    33.3μg (4% DV) in 1 cup
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  106. Cooked Nopales
    32.8μg (4% DV) in 1 cup
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  107. Pumpkin Flowers
    32μg (4% DV) in 1 cup
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  108. Cooked Green Bell Peppers
    31.1μg (3% DV) in 1 cup, chopped or strips
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  109. Chrysanthemum
    29μg (3% DV) in 1 cup (1 Inch pieces)
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  110. Succotash
    28.8μg (3% DV) in 1 cup
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  111. Cooked Green Beans (Previously Frozen)
    28.4μg (3% DV) in 1 cup
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  112. Broccoli
    28.2μg (3% DV) in 1 cup chopped
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  113. Green Bell Peppers
    26.8μg (3% DV) in 1 cup, chopped
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  114. Hot Green Chili Peppers
    26.6μg (3% DV) in 1 pepper
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  115. Cooked Malabar Spinach
    25.5μg (3% DV) in 1 cup
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  116. Cooked Lima Beans
    25.5μg (3% DV) in 1 cup
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  117. Acorn Squash
    25.2μg (3% DV) in 1 cup, cubes
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  118. Arugula
    23.8μg (3% DV) in 1 cup
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  119. Cooked Okra
    22.4μg (2% DV) in 1 cup slices
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  120. Bitter Melon
    22.3μg (2% DV) in 1 cup (1/2 Inch pieces)
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  121. Red Chili Peppers
    21.6μg (2% DV) in 1 pepper
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  122. Banana Peppers
    21.1μg (2% DV) in 1 cup
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  123. Canned Lima Beans
    19.8μg (2% DV) in 1 cup
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  124. Cooked Summer Squash
    19.8μg (2% DV) in 1 cup, sliced
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  125. Nopales
    19.8μg (2% DV) in 1 cup, sliced
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  126. Sweet Yellow Peppers
    18.6μg (2% DV) in 1 pepper, large (3-3/4 Inch long, 3 Inch dia)
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  127. Iceberg Lettuce
    18μg (2% DV) in 1 cup shredded
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  128. Sauteed Green Bell Peppers
    16.1μg (2% DV) in 1 cup chopped
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  129. Canned Pimentos
    16μg (2% DV) in 1 tbsp
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  130. Sour Pickled Cucumber
    15.5μg (2% DV) in 1 cup
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  131. Scallop Squash
    14.3μg (2% DV) in 1 cup slices
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  132. Low Sodium Sour Pickles
    14.3μg (2% DV) in 1 cup, chopped or diced
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  133. Cooked Napa Cabbage
    14.2μg (2% DV) in 1 cup
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  134. Celery
    14.1μg (2% DV) in 1 stalk, large (11 Inch-12 Inch long)
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  135. Celtuce
    14μg (2% DV) in 1 leaf
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  136. Cooked Okra (Previously Frozen)
    13.8μg (2% DV) in 1/2 cup slices
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  137. Cilantro
    13.5μg (1% DV) in 1/4 cup
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  138. Sweet Pickled Cucumbers
    13.3μg (1% DV) in 1 large Gherkin (3 Inch long)
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  139. Yellow Sweet Corn
    13.1μg (1% DV) in 1 cup
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  140. Zucchini
    12.4μg (1% DV) in 1 cup, chopped
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  141. Cooked Yellow Sweet Corn
    11.6μg (1% DV) in 1 ear small (5-1/2 Inch to 6-1/2 Inch long)
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  142. Summer Squash
    11.3μg (1% DV) in 1 cup, sliced
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  143. Hungarian Peppers
    11.1μg (1% DV) in 1 pepper
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  144. Crookneck Summer Squash
    10.2μg (1% DV) in 1 cup sliced
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  145. Cooked Scallop Squash
    9.6μg (1% DV) in 1 cup, mashed
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  146. Cooked Spaghetti Squash
    9.3μg (1% DV) in 1 cup
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  147. Sweet Pickled Relish
    9.2μg (1% DV) in 1 tbsp
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  148. Green Chili Peppers
    8.3μg (1% DV) in 1 cup
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  149. Cooked Yam
    8.2μg (1% DV) in 1 cup, cubes
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  150. Radish Sprouts
    7.6μg (1% DV) in 1 cup
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  151. Jalapeno Peppers
    7.6μg (1% DV) in 1 pepper
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  152. Kimchi
    7.5μg (1% DV) in 1 cup
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  153. Spring Onions
    7.5μg (1% DV) in 1 medium (4-1/8 Inch long)
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  154. Bitter Melon (Cooked)
    7.4μg (1% DV) in 1 cup (1/2 Inch pieces)
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  155. Dried Chives
    6.8μg (1% DV) in 1 tbsp
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  156. Chives
    6.5μg (1% DV) in 1 tbsp chopped
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  157. Cooked Green Cauliflower
    6.3μg (1% DV) in 1/5 head
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  158. Spaghetti Squash
    6.1μg (1% DV) in 1 cup, cubes
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  159. Cooked Cabbage
    6μg (1% DV) in 1 cup
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  160. Cooked Taro
    5.3μg (1% DV) in 1 cup, sliced
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  161. Cucumber
    5.2μg (1% DV) in 1 cup
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  162. Green Cauliflower
    5.1μg (1% DV) in 1 cup
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  163. Cooked Yellow Snap Beans
    5μg (1% DV) in 1 cup
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  164. Pickled Beets
    4.5μg (1% DV) in 1 cup slices
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  165. Cabbage
    4.5μg in 1 cup, chopped
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  166. Ketchup
    4.4μg in 1 tbsp
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  167. Low Sodium Ketchup
    4.4μg in 1 tbsp
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  168. Taro
    4.2μg in 1 cup, sliced
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  169. Cooked Beets
    3.4μg in 1 cup
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  170. Low Sodium Sweet Pickles
    3.4μg in 1 slice
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  171. Cooked Kohlrabi
    3.3μg in 1 cup slices
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  172. Cooked Red Cabbage
    3μg in 1 cup
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  173. Spirulina
    3μg in 100 grams
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  174. Beets (Raw)
    2.7μg in 1 cup
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  175. Kohlrabi
    2.7μg in 1 cup
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  176. Alfalfa Sprouts
    2.6μg in 1 cup
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  177. Dill Pickles
    2.1μg in 1 spear, small
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  178. Reduced Sodium Dill Pickles
    2.1μg in 1 spear, small
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  179. Cassava
    2.1μg in 1 cup
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  180. Tomatillos
    2μg in 1 medium
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  181. Dried Spirulina Seaweed
    2μg in 1 tablespoon
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  182. Cooked Lentil Sprouts
    2μg in 100 grams
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  183. Cooked Eggplant
    2μg in 1 cup (1 Inch cubes)
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  184. Cooked Soybean Sprouts
    1.9μg in 1 cup
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  185. Wakame
    1.8μg in 2 tbsp (1/8 cup)
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  186. Baked Red Potatoes
    1.7μg in 1 potato medium (2-1/4 Inch to 3-1/4 Inch dia.)
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  187. Baked Potatoes (With Skin)
    1.7μg in 1 potato medium
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  188. Oyster Mushrooms
    1.7μg in 1 cup sliced
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  189. Cooked Artichokes (Globe Or French)
    1.7μg in 1 cup
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  190. Lentil Sprouts
    1.5μg in 1 cup
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  191. Bamboo Shoots
    1.5μg in 1 cup (1/2 Inch slices)
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  192. Sauerkraut
    1.4μg in 1 cup
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  193. Bamboo Shoots (Canned)
    1.3μg in 1 cup (1/8 Inch slices)
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  194. Artichokes (Globe Or French)
    1.3μg in 1 artichoke, medium
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  195. Cooked Cauliflower
    1.2μg in 1 cup
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  196. Arrowroot
    1.2μg in 1 cup, sliced
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  197. Hot Dog Relish
    1.2μg in 1 tbsp
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  198. Mung Bean Sprouts
    1μg in 1 cup
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  199. Baked Russet Potatoes
    1μg in 100 grams
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  200. Baked Potatoes
    1μg in 100 grams
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