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200 Vegetables Highest in Vitamin E

Ranked by a Common Serving Size
15mg Vitamin E = 100% DV
  1. Canned Tomato Puree
    4.9mg (33% DV) in 1 cup
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  2. Cooked Taro
    3.9mg (26% DV) in 1 cup, sliced
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  3. Cooked Spinach
    3.7mg (25% DV) in 1 cup
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  4. Cooked Swiss Chard
    3.3mg (22% DV) in 1 cup, chopped
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  5. Red Bell Peppers (Cooked)
    3.3mg (22% DV) in 1 cup chopped
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  6. Boiled Sweet Potatoes
    3.1mg (21% DV) in 1 cup, mashed
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  7. Canned Asparagus
    3mg (20% DV) in 1 cup
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  8. Canned Tomato Paste
    2.8mg (19% DV) in 1/4 cup
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  9. Mashed Sweet Potatoes
    2.8mg (19% DV) in 1 cup
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  10. Cooked Turnip Greens
    2.7mg (18% DV) in 1 cup, chopped
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  11. Asparagus (Cooked)
    2.7mg (18% DV) in 1 cup
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  12. Cooked Butternut Squash
    2.6mg (18% DV) in 1 cup, cubes
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  13. Cooked Beet Greens
    2.6mg (17% DV) in 1 cup (1 Inch pieces)
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  14. Canned Pumpkin
    2.6mg (17% DV) in 1 cup
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  15. Cooked Dandelion Greens
    2.6mg (17% DV) in 1 cup, chopped
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  16. Cooked Chrysanthemum
    2.5mg (17% DV) in 1 cup (1 Inch pieces)
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  17. Cooked Mustard Greens
    2.5mg (17% DV) in 1 cup, chopped
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  18. Taro
    2.5mg (17% DV) in 1 cup, sliced
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  19. Broccoli (Cooked)
    2.3mg (15% DV) in 1 cup chopped
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  20. Cooked Red Bell Peppers
    2.2mg (15% DV) in 1 cup, strips
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  21. Cooked New Zealand Spinach
    2.2mg (15% DV) in 1 cup, chopped
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  22. Cooked Broccoli Raab
    2.2mg (14% DV) in 1 NLEA serving
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  23. Butternut Squash
    2mg (13% DV) in 1 cup, cubes
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  24. Parsnips
    2mg (13% DV) in 1 cup slices
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  25. Cooked Pumpkin
    2mg (13% DV) in 1 cup, mashed
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  26. Dandelion Greens
    1.9mg (13% DV) in 1 cup, chopped
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  27. Sweet Red Bell Peppers
    1.9mg (13% DV) in 1 medium (approx 2-3/4 Inch long, 2-1/2 dia.)
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  28. Cooked Collards
    1.7mg (11% DV) in 1 cup, chopped
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  29. Sauteed Green Bell Peppers
    1.6mg (11% DV) in 1 cup chopped
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  30. Cooked Carrots
    1.6mg (11% DV) in 1 cup slices
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  31. Turnip Greens
    1.6mg (10% DV) in 1 cup, chopped
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  32. Asparagus
    1.5mg (10% DV) in 1 cup
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  33. Bamboo Shoots
    1.5mg (10% DV) in 1 cup (1/2 Inch slices)
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  34. Cooked Tomatoes
    1.3mg (9% DV) in 1 cup
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  35. Sun-dried Hot Chile Peppers
    1.2mg (8% DV) in 1 cup
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  36. Mustard Greens
    1.1mg (8% DV) in 1 cup, chopped
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  37. Cooked Kale
    1.1mg (7% DV) in 1 cup, chopped
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  38. Radicchio
    0.9mg (6% DV) in 1 cup, shredded
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  39. Cooked Kohlrabi
    0.9mg (6% DV) in 1 cup slices
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  40. Banana Peppers
    0.9mg (6% DV) in 1 cup
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  41. Bamboo Shoots (Canned)
    0.8mg (6% DV) in 1 cup (1/8 Inch slices)
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  42. Leeks
    0.8mg (5% DV) in 1 cup
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  43. Collards
    0.8mg (5% DV) in 1 cup, chopped
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  44. Cooked Sweet Potatoes
    0.8mg (5% DV) in 1 medium (2 Inch dia, 5 Inch long, raw)
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  45. Tomatoes
    0.8mg (5% DV) in 1 cup cherry tomatoes
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  46. New Zealand Spinach
    0.8mg (5% DV) in 1 cup, chopped
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  47. Cooked Parsnips
    0.8mg (5% DV) in 1/2 cup slices
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  48. Brussels Sprouts (Raw)
    0.8mg (5% DV) in 1 cup
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  49. Cooked Podded Peas
    0.8mg (5% DV) in 1 cup
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  50. Serrano Peppers
    0.7mg (5% DV) in 1 cup, chopped
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  51. Canned Lima Beans
    0.7mg (5% DV) in 1 cup
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  52. Broccoli
    0.7mg (5% DV) in 1 cup chopped
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  53. Pumpkin Leaves (Cooked)
    0.7mg (5% DV) in 1 cup
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  54. Swiss Chard
    0.7mg (5% DV) in 1 cup
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  55. Cooked Garden Cress
    0.7mg (5% DV) in 1 cup
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  56. Cooked Green Bell Peppers
    0.7mg (5% DV) in 1 cup, chopped or strips
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  57. Brussels Sprouts (Cooked)
    0.7mg (4% DV) in 1 cup
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  58. Chicory Greens
    0.7mg (4% DV) in 1 cup, chopped
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  59. Broccoli Raab (Rapini)
    0.6mg (4% DV) in 1 cup chopped
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  60. Kohlrabi
    0.6mg (4% DV) in 1 cup
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  61. Cooked Snow Peas
    0.6mg (4% DV) in 1 cup
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  62. Cooked Leeks
    0.6mg (4% DV) in 1 leek
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  63. Jute Potherb (Molokhiya) (Cooked)
    0.6mg (4% DV) in 1 cup
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  64. Spinach
    0.6mg (4% DV) in 1 cup
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  65. Cooked Escarole
    0.6mg (4% DV) in 1 cup
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  66. Cooked Green Snap Beans
    0.6mg (4% DV) in 1 cup
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  67. Cooked Burdock Root
    0.6mg (4% DV) in 1 cup (1 Inch pieces)
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  68. Cooked Yellow Snap Beans
    0.6mg (4% DV) in 1 cup
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  69. Beet Greens (Raw)
    0.6mg (4% DV) in 1 cup
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  70. Celeriac
    0.6mg (4% DV) in 1 cup
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  71. Green Bell Peppers
    0.6mg (4% DV) in 1 cup, chopped
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  72. Cooked Celery
    0.5mg (4% DV) in 1 cup, diced
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  73. Fennel
    0.5mg (3% DV) in 1 cup, sliced
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  74. Jalapeno Peppers
    0.5mg (3% DV) in 1 pepper
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  75. Chinese Broccoli
    0.5mg (3% DV) in 100 grams
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  76. Spirulina
    0.5mg (3% DV) in 100 grams
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  77. Carrots
    0.5mg (3% DV) in 1 large (7-1/4 Inch to 8-/1/2 Inch long)
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  78. Green Tomatoes
    0.5mg (3% DV) in 1 medium
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  79. Cooked Yam
    0.5mg (3% DV) in 1 cup, cubes
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  80. Parsley
    0.5mg (3% DV) in 1 cup chopped
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  81. Cooked Okra
    0.4mg (3% DV) in 1 cup slices
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  82. Cooked Chinese Broccoli
    0.4mg (3% DV) in 1 cup
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  83. Rutabagas (Neeps, Swedes)
    0.4mg (3% DV) in 1 cup, cubes
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  84. Green Snap Beans (Raw)
    0.4mg (3% DV) in 1 cup 1/2 Inch pieces
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  85. Cooked Hubbard Squash
    0.4mg (3% DV) in 1 cup, cubes
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  86. Yellow Snap Beans
    0.4mg (3% DV) in 1 cup 1/2 Inch pieces
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  87. Cooked Rutabagas (Neeps, Swedes)
    0.4mg (3% DV) in 1 cup, cubes
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  88. Cooked Eggplant
    0.4mg (3% DV) in 1 cup (1 Inch cubes)
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  89. Cassava
    0.4mg (3% DV) in 1 cup
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  90. Garden Cress
    0.4mg (2% DV) in 1 cup
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  91. Dried Spirulina Seaweed
    0.4mg (2% DV) in 1 tablespoon
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  92. Sweet Potatoes
    0.3mg (2% DV) in 1 cup, cubes
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  93. Watercress
    0.3mg (2% DV) in 1 cup, chopped
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  94. Hot Green Chili Peppers
    0.3mg (2% DV) in 1 pepper
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  95. Red Chili Peppers
    0.3mg (2% DV) in 1 pepper
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  96. Cooked Okra (Previously Frozen)
    0.3mg (2% DV) in 1/2 cup slices
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  97. Cooked Scallop Squash
    0.3mg (2% DV) in 1 cup, mashed
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  98. Okra
    0.3mg (2% DV) in 1 cup
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  99. Cooked Artichokes (Globe Or French)
    0.3mg (2% DV) in 1 cup
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  100. Laver Seaweed
    0.3mg (2% DV) in 10 sheets
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  101. Cooked Summer Squash
    0.3mg (2% DV) in 1 cup, sliced
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  102. Ketchup
    0.2mg (2% DV) in 1 tbsp
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  103. Low Sodium Ketchup
    0.2mg (2% DV) in 1 tbsp
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  104. Eggplant
    0.2mg (2% DV) in 1 cup, cubes
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  105. Kale
    0.2mg (2% DV) in 1 cup 1 Inch pieces, loosely packed
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  106. Snow Peas
    0.2mg (2% DV) in 1 cup, whole
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  107. Cooked Winter Squash
    0.2mg (2% DV) in 1 cup, cubes
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  108. Artichokes (Globe Or French)
    0.2mg (2% DV) in 1 artichoke, medium
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  109. Cooked Lima Beans
    0.2mg (2% DV) in 1 cup
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  110. Cooked Chayote
    0.2mg (1% DV) in 1 cup (1 Inch pieces)
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  111. Cooked Green Peas
    0.2mg (1% DV) in 1 cup
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  112. Cooked Green Peas (Salted)
    0.2mg (1% DV) in 1 cup
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  113. Onion Rings
    0.2mg (1% DV) in 1 cup
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  114. Endive
    0.2mg (1% DV) in 1 cup
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  115. Cooked Crookneck Summer Squash
    0.2mg (1% DV) in 1 cup, sliced
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  116. Cooked Zucchini
    0.2mg (1% DV) in 1 cup, sliced
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  117. Cooked Cabbage
    0.2mg (1% DV) in 1 cup
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  118. Sauerkraut
    0.2mg (1% DV) in 1 cup
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  119. Cooked Soybean Sprouts
    0.2mg (1% DV) in 1 cup
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  120. Peas
    0.2mg (1% DV) in 1 cup
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  121. Hubbard Squash
    0.2mg (1% DV) in 1 cup, cubes
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  122. Cooked Spaghetti Squash
    0.2mg (1% DV) in 1 cup
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  123. Cooked Red Cabbage
    0.2mg (1% DV) in 1 cup
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  124. Bitter Melon (Cooked)
    0.2mg (1% DV) in 1 cup (1/2 Inch pieces)
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  125. Celery
    0.2mg (1% DV) in 1 stalk, large (11 Inch-12 Inch long)
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  126. Scallop Squash
    0.2mg (1% DV) in 1 cup slices
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  127. Kimchi
    0.2mg (1% DV) in 1 cup
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  128. Crookneck Summer Squash
    0.2mg (1% DV) in 1 cup sliced
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  129. Pak-choi (Bok Choy) (Cooked)
    0.2mg (1% DV) in 1 cup, shredded
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  130. Yellow Onions
    0.2mg (1% DV) in 1/4 cup
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  131. Zucchini
    0.1mg (1% DV) in 1 cup, chopped
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  132. Sour Pickled Cucumber
    0.1mg (1% DV) in 1 cup
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  133. Winter Squash
    0.1mg (1% DV) in 1 cup, cubes
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  134. Baked Red Potatoes
    0.1mg (1% DV) in 1 potato medium (2-1/4 Inch to 3-1/4 Inch dia.)
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  135. Pickled Beets
    0.1mg (1% DV) in 1 cup slices
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  136. Summer Squash
    0.1mg (1% DV) in 1 cup, sliced
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  137. Cabbage
    0.1mg (1% DV) in 1 cup, chopped
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  138. Spaghetti Squash
    0.1mg (1% DV) in 1 cup, cubes
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  139. Iceberg Lettuce
    0.1mg (1% DV) in 1 cup shredded
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  140. Hungarian Peppers
    0.1mg (1% DV) in 1 pepper
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  141. Low Sodium Sour Pickles
    0.1mg (1% DV) in 1 cup, chopped or diced
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  142. Tomatillos
    0.1mg (1% DV) in 1 medium
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  143. Sweet Pickled Cucumbers
    0.1mg (1% DV) in 1 large Gherkin (3 Inch long)
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  144. Savoy Cabbage
    0.1mg (1% DV) in 1 cup, shredded
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  145. Mung Bean Sprouts
    0.1mg (1% DV) in 1 cup
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  146. Yellow Sweet Corn
    0.1mg (1% DV) in 1 cup
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  147. Cilantro
    0.1mg (1% DV) in 1/4 cup
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  148. Wakame
    0.1mg (1% DV) in 2 tbsp (1/8 cup)
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  149. Butterhead Lettuce
    0.1mg (1% DV) in 1 cup, shredded or chopped
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  150. Red Cabbage
    0.1mg (1% DV) in 1 cup, chopped
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  151. Cooked Cauliflower
    0.1mg (1% DV) in 1 cup
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  152. Irishmoss Seaweed
    0.1mg (1% DV) in 2 tbsp (1/8 cup)
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  153. Kelp Seaweed
    0.1mg (1% DV) in 2 tbsp (1/8 cup)
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  154. Sweet Pickled Relish
    0.1mg (1% DV) in 1 tbsp
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  155. Cauliflower
    0.1mg (1% DV) in 1 cup chopped (1/2 Inch pieces)
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  156. Arugula
    0.1mg (1% DV) in 1 cup
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  157. Spring Onions
    0.1mg (1% DV) in 1 medium (4-1/8 Inch long)
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  158. Canned Pimentos
    0.1mg (1% DV) in 1 tbsp
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  159. Cooked Yellow Sweet Corn
    0.1mg (1% DV) in 1 ear small (5-1/2 Inch to 6-1/2 Inch long)
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  160. Cooked Sweet White Corn
    0.1mg (1% DV) in 1 ear, small (5-1/2 Inch to 6-1/2 Inch long)
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  161. Green Leaf Lettuce
    0.1mg (1% DV) in 1 cup shredded
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  162. Baked Russet Potatoes
    0.1mg in 100 grams
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  163. French Fries
    0.1mg in 10 strip
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  164. Baked Potatoes (With Skin)
    0.1mg in 1 potato medium
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  165. Cooked Beets
    0.1mg in 1 cup
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  166. Bok Choy
    0.1mg in 1 cup, shredded
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  167. Baked Potato (No Skin)
    0.1mg in 1 potato (2-1/3 Inch x 4-3/4 Inch)
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  168. Romaine Lettuce
    0.1mg in 1 cup shredded
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  169. Cooked Green Beans (Previously Frozen)
    0.1mg in 1 cup
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  170. Beets (Raw)
    0.1mg in 1 cup
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  171. Cooked Pumpkin Flowers
    0.1mg in 1 cup
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  172. Sweet White Corn
    0.1mg in 1 ear, small (5-1/2 Inch to 6-1/2 Inch long)
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  173. Canned Mung Bean Sprouts
    0.1mg in 1 cup
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  174. Red Leaf Lettuce
    0mg in 1 cup shredded
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  175. Cooked Onions
    0mg in 1 cup
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  176. Baked Potatoes
    0mg in 100 grams
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  177. Turnips
    0mg in 1 cup, cubes
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  178. Cooked Green Cauliflower
    0mg in 1/5 head
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  179. Onions
    0mg in 1 cup, chopped
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  180. Low Sodium Sweet Pickles
    0mg in 1 slice
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  181. Cucumber
    0mg in 1 cup
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  182. Cooked Turnips
    0mg in 1 cup, cubes
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  183. Sweet Onions
    0mg in 1 NLEA serving
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  184. Green Cauliflower
    0mg in 1 cup
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  185. Portabella Mushrooms
    0mg in 1 cup diced
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  186. Raw Portabellas (Exposed to Sunlight or UV)
    0mg in 1 cup diced
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  187. Cooked White Button Mushrooms
    0mg in 1 cup pieces
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  188. Canned Mushrooms
    0mg in 1 cup
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  189. Hash Browns
    0mg in 1 cup
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  190. Boiled Potatoes
    0mg in 1 potato (2-1/2 Inch dia, sphere)
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  191. Dill Pickles
    0mg in 1 spear, small
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  192. Reduced Sodium Dill Pickles
    0mg in 1 spear, small
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  193. Cremini Mushrooms
    0mg in 1 cup whole
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  194. Raw Crimini Mushrooms (Exposed To Sunlight Or UV)
    0mg in 1 cup whole
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  195. Alfalfa Sprouts
    0mg in 1 cup
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  196. White Button Mushrooms
    0mg in 1 cup, pieces or slices
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  197. Raw White Button Mushrooms (Exposed To Sunlight Or UV)
    0mg in 1 cup pieces or slices
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  198. Maitake Mushrooms
    0mg in 1 cup diced
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  199. Chives
    0mg in 1 tbsp chopped
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  200. Cooked Lotus Root
    0mg in 1/2 cup
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