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200 Vegetables Highest in Vitamin A, RAE

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

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