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193 Vegetables Highest in Vitamin K

Ranked by a Common Serving Size
120μg Vitamin K = 100% DV
  1. Parsley
    984μg (820% DV) in 1 cup chopped
    Database: Standard Release (Common)(Source)
  2. Cooked Spinach
    888.5μg (740% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  3. Cooked Mustard Greens
    829.8μg (691% DV) in 1 cup, chopped
    Database: Standard Release (Common)(Source)
  4. Cooked Collards
    772.5μg (644% DV) in 1 cup, chopped
    Database: Standard Release (Common)(Source)
  5. Cooked Beet Greens
    697μg (581% DV) in 1 cup (1 inch pieces)
    Database: Standard Release (Common)(Source)
  6. Cooked Dandelion Greens
    579μg (482% DV) in 1 cup, chopped
    Database: Standard Release (Common)(Source)
  7. Cooked Swiss Chard
    572.8μg (477% DV) in 1 cup, chopped
    Database: Standard Release (Common)(Source)
  8. Cooked Turnip Greens
    529.3μg (441% DV) in 1 cup, chopped
    Database: Standard Release (Common)(Source)
  9. Cooked New Zealand Spinach
    525.6μg (438% DV) in 1 cup, chopped
    Database: Standard Release (Common)(Source)
  10. Cooked Garden Cress
    517.6μg (431% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  11. Cooked Kale
    493.8μg (412% DV) in 1 cup, chopped
    Database: Standard Release (Common)(Source)
  12. Dandelion Greens
    428.1μg (357% DV) in 1 cup, chopped
    Database: Standard Release (Common)(Source)
  13. Cooked Escarole
    317.9μg (265% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  14. Swiss Chard
    298.8μg (249% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  15. Garden Cress
    271μg (226% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  16. Brussels Sprouts (Cooked)
    218.9μg (182% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  17. Cooked Broccoli Raab
    217.6μg (181% DV) in 1 nlea serving
    Database: Standard Release (Common)(Source)
  18. New Zealand Spinach
    188.7μg (157% DV) in 1 cup, chopped
    Database: Standard Release (Common)(Source)
  19. Cooked Cabbage
    163.1μg (136% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  20. Collards
    157.4μg (131% DV) in 1 cup, chopped
    Database: Standard Release (Common)(Source)
  21. Brussels Sprouts (Raw)
    155.8μg (130% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  22. Beet Greens (Raw)
    152μg (127% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  23. Spinach
    144.9μg (121% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  24. Mustard Greens
    144.2μg (120% DV) in 1 cup, chopped
    Database: Standard Release (Common)(Source)
  25. Cooked Chrysanthemum
    142.7μg (119% DV) in 1 cup (1 inch pieces)
    Database: Standard Release (Common)(Source)
  26. Turnip Greens
    138.1μg (115% DV) in 1 cup, chopped
    Database: Standard Release (Common)(Source)
  27. Endive
    115.5μg (96% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  28. Radicchio
    102.1μg (85% DV) in 1 cup, shredded
    Database: Standard Release (Common)(Source)
  29. Canned Asparagus
    99.9μg (83% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  30. Jute Potherb (Molokhiya) (Cooked)
    94μg (78% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  31. Broccoli
    92.5μg (77% DV) in 1 cup chopped
    Database: Standard Release (Common)(Source)
  32. Asparagus (Cooked)
    91.1μg (76% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  33. Broccoli Raab (Rapini)
    89.6μg (75% DV) in 1 cup chopped
    Database: Standard Release (Common)(Source)
  34. Chinese Broccoli
    89.1μg (74% DV) in 100 grams
    Database: Standard Release (Common)(Source)
  35. Chrysanthemum
    87.5μg (73% DV) in 1 cup (1 inch pieces)
    Database: Standard Release (Common)(Source)
  36. Chicory Greens
    86.3μg (72% DV) in 1 cup, chopped
    Database: Standard Release (Common)(Source)
  37. Watercress
    85μg (71% DV) in 1 cup, chopped
    Database: Standard Release (Common)(Source)
  38. Kale
    81.8μg (68% DV) in 1 cup 1 inch pieces, loosely packed
    Database: Standard Release (Common)(Source)
  39. Pumpkin Leaves (Cooked)
    76.7μg (64% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  40. Cooked Chinese Broccoli
    74.6μg (62% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  41. Sour Pickled Cucumber
    72.9μg (61% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  42. Cooked Red Cabbage
    71.4μg (60% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  43. Cabbage
    67.6μg (56% DV) in 1 cup, chopped
    Database: Standard Release (Common)(Source)
  44. Low Sodium Sour Pickles
    67.2μg (56% DV) in 1 cup, chopped or diced
    Database: Standard Release (Common)(Source)
  45. Cooked Soybean Sprouts
    66.4μg (55% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  46. Kimchi
    65.4μg (55% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  47. Cooked Okra
    64μg (53% DV) in 1 cup slices
    Database: Standard Release (Common)(Source)
  48. Celeriac
    64μg (53% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  49. Cooked Yellow Snap Beans
    59.9μg (50% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  50. Cooked Green Snap Beans
    59.9μg (50% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  51. Pak-Choi (Bok Choy) (Cooked)
    57.8μg (48% DV) in 1 cup, shredded
    Database: Standard Release (Common)(Source)
  52. Cooked Celery
    56.7μg (47% DV) in 1 cup, diced
    Database: Standard Release (Common)(Source)
  53. Butterhead Lettuce
    56.3μg (47% DV) in 1 cup, shredded or chopped
    Database: Standard Release (Common)(Source)
  54. Asparagus
    55.7μg (46% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  55. Fennel
    54.6μg (46% DV) in 1 cup, sliced
    Database: Standard Release (Common)(Source)
  56. Cooked Green Beans (Previously Frozen)
    51.4μg (43% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  57. Cooked Podded Peas
    48.3μg (40% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  58. Romaine Lettuce
    48.2μg (40% DV) in 1 cup shredded
    Database: Standard Release (Common)(Source)
  59. Savoy Cabbage
    48.2μg (40% DV) in 1 cup, shredded
    Database: Standard Release (Common)(Source)
  60. Green Leaf Lettuce
    45.5μg (38% DV) in 1 cup shredded
    Database: Standard Release (Common)(Source)
  61. Cooked Okra (Previously Frozen)
    44μg (37% DV) in 1/2 cup slices
    Database: Standard Release (Common)(Source)
  62. Yellow Snap Beans
    43.2μg (36% DV) in 1 cup 1/2 inch pieces
    Database: Standard Release (Common)(Source)
  63. Green Snap Beans (Raw)
    43μg (36% DV) in 1 cup 1/2 inch pieces
    Database: Standard Release (Common)(Source)
  64. Leeks
    41.8μg (35% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  65. Cooked Green Peas (Salted)
    41.4μg (35% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  66. Cooked Green Peas
    41.4μg (35% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  67. Sun-Dried Hot Chile Peppers
    40μg (33% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  68. Cooked Snow Peas
    40μg (33% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  69. Red Leaf Lettuce
    39.3μg (33% DV) in 1 cup shredded
    Database: Standard Release (Common)(Source)
  70. Canned Pumpkin
    39.2μg (33% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  71. Peas
    36μg (30% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  72. Mung Bean Sprouts
    34.3μg (29% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  73. Red Cabbage
    34μg (28% DV) in 1 cup, chopped
    Database: Standard Release (Common)(Source)
  74. Bok Choy
    31.9μg (27% DV) in 1 cup, shredded
    Database: Standard Release (Common)(Source)
  75. Cooked Leeks
    31.5μg (26% DV) in 1 leek
    Database: Standard Release (Common)(Source)
  76. Okra
    31.3μg (26% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  77. Spring Onions
    31.1μg (26% DV) in 1 medium (4-1/8 inch long)
    Database: Standard Release (Common)(Source)
  78. Parsnips
    29.9μg (25% DV) in 1 cup slices
    Database: Standard Release (Common)(Source)
  79. Sauteed Green Bell Peppers
    24.5μg (20% DV) in 1 cup chopped
    Database: Standard Release (Common)(Source)
  80. Arugula
    21.7μg (18% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  81. Cooked Carrots
    21.4μg (18% DV) in 1 cup slices
    Database: Standard Release (Common)(Source)
  82. Cooked Artichokes (Globe Or French)
    21.2μg (18% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  83. Artichokes (Globe Or French)
    18.9μg (16% DV) in 1 artichoke, medium
    Database: Standard Release (Common)(Source)
  84. Celery
    18.8μg (16% DV) in 1 stalk, large (11 inch-12 inch long)
    Database: Standard Release (Common)(Source)
  85. Cooked Green Cauliflower
    18.7μg (16% DV) in 1/5 head
    Database: Standard Release (Common)(Source)
  86. Sauerkraut
    18.5μg (15% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  87. Red Bell Peppers (Cooked)
    17.4μg (14% DV) in 1 cup chopped
    Database: Standard Release (Common)(Source)
  88. Iceberg Lettuce
    17.4μg (14% DV) in 1 cup shredded
    Database: Standard Release (Common)(Source)
  89. Cooked Cauliflower
    17.1μg (14% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  90. Cucumber
    17.1μg (14% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  91. Canned Mung Bean Sprouts
    16.8μg (14% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  92. Cauliflower
    16.6μg (14% DV) in 1 cup chopped (1/2 inch pieces)
    Database: Standard Release (Common)(Source)
  93. Sweet Pickled Cucumbers
    16.5μg (14% DV) in 1 large gherkin (3 inch long)
    Database: Standard Release (Common)(Source)
  94. Snow Peas
    15.8μg (13% DV) in 1 cup, whole
    Database: Standard Release (Common)(Source)
  95. Cooked Green Bell Peppers
    13.2μg (11% DV) in 1 cup, chopped or strips
    Database: Standard Release (Common)(Source)
  96. Green Cauliflower
    12.9μg (11% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  97. Sweet Pickled Relish
    12.6μg (10% DV) in 1 tbsp
    Database: Standard Release (Common)(Source)
  98. Green Tomatoes
    12.4μg (10% DV) in 1 medium
    Database: Standard Release (Common)(Source)
  99. Cilantro
    12.4μg (10% DV) in 1/4 cup
    Database: Standard Release (Common)(Source)
  100. Serrano Peppers
    12.4μg (10% DV) in 1 cup, chopped
    Database: Standard Release (Common)(Source)
  101. Banana Peppers
    11.8μg (10% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  102. Tomatoes
    11.8μg (10% DV) in 1 cup cherry tomatoes
    Database: Standard Release (Common)(Source)
  103. Green Bell Peppers
    11μg (9% DV) in 1 cup, chopped
    Database: Standard Release (Common)(Source)
  104. Cooked Lima Beans
    10.5μg (9% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  105. Alfalfa Sprouts
    10.1μg (8% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  106. Carrots
    9.5μg (8% DV) in 1 large (7-1/4 inch to 8-/1/2 inch long)
    Database: Standard Release (Common)(Source)
  107. Cooked Winter Squash
    9μg (8% DV) in 1 cup, cubes
    Database: Standard Release (Common)(Source)
  108. Canned Lima Beans
    8.9μg (7% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  109. Canned Tomato Puree
    8.5μg (7% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  110. Cooked Scallop Squash
    8.4μg (7% DV) in 1 cup, mashed
    Database: Standard Release (Common)(Source)
  111. Baby Carrots
    8μg (7% DV) in 1 nlea serving
    Database: Standard Release (Common)(Source)
  112. Cooked Crookneck Summer Squash
    7.9μg (7% DV) in 1 cup, sliced
    Database: Standard Release (Common)(Source)
  113. Cooked Nopales
    7.6μg (6% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  114. Cooked Zucchini
    7.6μg (6% DV) in 1 cup, sliced
    Database: Standard Release (Common)(Source)
  115. Canned Tomato Paste
    7.5μg (6% DV) in 1/4 cup
    Database: Standard Release (Common)(Source)
  116. Cooked Chayote
    7.5μg (6% DV) in 1 cup (1 inch pieces)
    Database: Standard Release (Common)(Source)
  117. Boiled Sweet Potatoes
    6.9μg (6% DV) in 1 cup, mashed
    Database: Standard Release (Common)(Source)
  118. Cooked Red Bell Peppers
    6.9μg (6% DV) in 1 cup, strips
    Database: Standard Release (Common)(Source)
  119. Cooked Tomatoes
    6.7μg (6% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  120. Kelp Seaweed
    6.6μg (6% DV) in 2 tbsp (1/8 cup)
    Database: Standard Release (Common)(Source)
  121. Hot Green Chili Peppers
    6.4μg (5% DV) in 1 pepper
    Database: Standard Release (Common)(Source)
  122. Chives
    6.4μg (5% DV) in 1 tbsp chopped
    Database: Standard Release (Common)(Source)
  123. Red Chili Peppers
    6.3μg (5% DV) in 1 pepper
    Database: Standard Release (Common)(Source)
  124. Cooked Summer Squash
    6.3μg (5% DV) in 1 cup, sliced
    Database: Standard Release (Common)(Source)
  125. Mashed Sweet Potatoes
    6.1μg (5% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  126. Dill Pickles
    6.1μg (5% DV) in 1 spear, small
    Database: Standard Release (Common)(Source)
  127. Reduced Sodium Dill Pickles
    6.1μg (5% DV) in 1 spear, small
    Database: Standard Release (Common)(Source)
  128. Bitter Melon (Cooked)
    6μg (5% DV) in 1 cup (1/2 inch pieces)
    Database: Standard Release (Common)(Source)
  129. Sweet Red Bell Peppers
    5.8μg (5% DV) in 1 medium (approx 2-3/4 inch long, 2-1/2 dia.)
    Database: Standard Release (Common)(Source)
  130. Zucchini
    5.3μg (4% DV) in 1 cup, chopped
    Database: Standard Release (Common)(Source)
  131. Baked Red Potatoes
    4.8μg (4% DV) in 1 potato medium (2-1/4 inch to 3-1/4 inch dia.)
    Database: Standard Release (Common)(Source)
  132. Yellow Onions
    4.8μg (4% DV) in 1/4 cup
    Database: Standard Release (Common)(Source)
  133. Low Sodium Sweet Pickles
    4.6μg (4% DV) in 1 slice
    Database: Standard Release (Common)(Source)
  134. Nopales
    4.6μg (4% DV) in 1 cup, sliced
    Database: Standard Release (Common)(Source)
  135. Scallop Squash
    4.3μg (4% DV) in 1 cup slices
    Database: Standard Release (Common)(Source)
  136. Crookneck Summer Squash
    4.1μg (3% DV) in 1 cup sliced
    Database: Standard Release (Common)(Source)
  137. Cassava
    3.9μg (3% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  138. Baked Potatoes (With Skin)
    3.5μg (3% DV) in 1 potato medium
    Database: Standard Release (Common)(Source)
  139. Tomatillos
    3.4μg (3% DV) in 1 medium
    Database: Standard Release (Common)(Source)
  140. Summer Squash
    3.4μg (3% DV) in 1 cup, sliced
    Database: Standard Release (Common)(Source)
  141. Cooked Hubbard Squash
    3.3μg (3% DV) in 1 cup, cubes
    Database: Standard Release (Common)(Source)
  142. Cooked Yam
    3.1μg (3% DV) in 1 cup, cubes
    Database: Standard Release (Common)(Source)
  143. Boiled Potatoes
    3μg (2% DV) in 1 potato (2-1/2 inch dia, sphere)
    Database: Standard Release (Common)(Source)
  144. Cooked Eggplant
    2.9μg (2% DV) in 1 cup (1 inch cubes)
    Database: Standard Release (Common)(Source)
  145. Eggplant
    2.9μg (2% DV) in 1 cup, cubes
    Database: Standard Release (Common)(Source)
  146. Hungarian Peppers
    2.7μg (2% DV) in 1 pepper
    Database: Standard Release (Common)(Source)
  147. Cooked Sweet Potatoes
    2.6μg (2% DV) in 1 medium (2 inch dia, 5 inch long, raw)
    Database: Standard Release (Common)(Source)
  148. Jalapeno Peppers
    2.6μg (2% DV) in 1 pepper
    Database: Standard Release (Common)(Source)
  149. Spirulina
    2.5μg (2% DV) in 100 grams
    Database: Standard Release (Common)(Source)
  150. Cooked Burdock Root
    2.5μg (2% DV) in 1 cup (1 inch pieces)
    Database: Standard Release (Common)(Source)
  151. Sweet Potatoes
    2.4μg (2% DV) in 1 cup, cubes
    Database: Standard Release (Common)(Source)
  152. Cooked Butternut Squash
    2.1μg (2% DV) in 1 cup, cubes
    Database: Standard Release (Common)(Source)
  153. Cooked Pumpkin
    2μg (2% DV) in 1 cup, mashed
    Database: Standard Release (Common)(Source)
  154. Dried Spirulina Seaweed
    1.8μg (1% DV) in 1 tablespoon
    Database: Standard Release (Common)(Source)
  155. Cooked Taro
    1.6μg (1% DV) in 1 cup, sliced
    Database: Standard Release (Common)(Source)
  156. Butternut Squash
    1.5μg (1% DV) in 1 cup, cubes
    Database: Standard Release (Common)(Source)
  157. Hubbard Squash
    1.5μg (1% DV) in 1 cup, cubes
    Database: Standard Release (Common)(Source)
  158. Radishes
    1.5μg (1% DV) in 1 cup slices
    Database: Standard Release (Common)(Source)
  159. Winter Squash
    1.3μg (1% DV) in 1 cup, cubes
    Database: Standard Release (Common)(Source)
  160. Cooked Spaghetti Squash
    1.2μg (1% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  161. Cooked Onions
    1.1μg (1% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  162. Laver Seaweed
    1μg (1% DV) in 10 sheets
    Database: Standard Release (Common)(Source)
  163. Taro
    1μg (1% DV) in 1 cup, sliced
    Database: Standard Release (Common)(Source)
  164. Canned Pimentos
    1μg (1% DV) in 1 tbsp
    Database: Standard Release (Common)(Source)
  165. Spaghetti Squash
    0.9μg (1% DV) in 1 cup, cubes
    Database: Standard Release (Common)(Source)
  166. Sun-Dried Tomatoes
    0.9μg (1% DV) in 1 piece
    Database: Standard Release (Common)(Source)
  167. Cooked Parsnips
    0.8μg (1% DV) in 1/2 cup slices
    Database: Standard Release (Common)(Source)
  168. Pickled Beets
    0.7μg (1% DV) in 1 cup slices
    Database: Standard Release (Common)(Source)
  169. Onions
    0.6μg (1% DV) in 1 cup, chopped
    Database: Standard Release (Common)(Source)
  170. Wakame
    0.5μg in 2 tbsp (1/8 cup)
    Database: Standard Release (Common)(Source)
  171. Ketchup
    0.5μg in 1 tbsp
    Database: Standard Release (Common)(Source)
  172. Low Sodium Ketchup
    0.5μg in 1 tbsp
    Database: Standard Release (Common)(Source)
  173. Irishmoss Seaweed
    0.5μg in 2 tbsp (1/8 cup)
    Database: Standard Release (Common)(Source)
  174. Baked Potato (No Skin)
    0.5μg in 1 potato (2-1/3 inch x 4-3/4 inch)
    Database: Standard Release (Common)(Source)
  175. Sweet Onions
    0.4μg in 1 nlea serving
    Database: Standard Release (Common)(Source)
  176. Cooked Oriental Radishes
    0.4μg in 1 cup, sliced
    Database: Standard Release (Common)(Source)
  177. Yellow Sweet Corn
    0.4μg in 1 cup
    Database: Standard Release (Common)(Source)
  178. Rutabagas (Neeps Swedes)
    0.4μg in 1 cup, cubes
    Database: Standard Release (Common)(Source)
  179. Cooked Yellow Sweet Corn
    0.4μg in 1 ear small (5-1/2 inch to 6-1/2 inch long)
    Database: Standard Release (Common)(Source)
  180. Cooked Sweet White Corn
    0.4μg in 1 ear, small (5-1/2 inch to 6-1/2 inch long)
    Database: Standard Release (Common)(Source)
  181. Oriental Radishes
    0.3μg in 1 cup slices
    Database: Standard Release (Common)(Source)
  182. Cooked Rutabagas (Neeps Swedes)
    0.3μg in 1 cup, cubes
    Database: Standard Release (Common)(Source)
  183. Cooked Beets
    0.3μg in 1 cup
    Database: Standard Release (Common)(Source)
  184. Beets (Raw)
    0.3μg in 1 cup
    Database: Standard Release (Common)(Source)
  185. Sweet White Corn
    0.2μg in 1 ear, small (5-1/2 inch to 6-1/2 inch long)
    Database: Standard Release (Common)(Source)
  186. Cooked Kohlrabi
    0.2μg in 1 cup slices
    Database: Standard Release (Common)(Source)
  187. Cooked Turnips
    0.2μg in 1 cup, cubes
    Database: Standard Release (Common)(Source)
  188. Kohlrabi
    0.1μg in 1 cup
    Database: Standard Release (Common)(Source)
  189. Turnips
    0.1μg in 1 cup, cubes
    Database: Standard Release (Common)(Source)
  190. Shallots
    0.1μg in 1 tbsp chopped
    Database: Standard Release (Common)(Source)
  191. Cooked Lotus Root
    0.1μg in 1/2 cup
    Database: Standard Release (Common)(Source)
  192. Garlic
    0.1μg in 1 clove
    Database: Standard Release (Common)(Source)
  193. Ginger
    0μg in 1 tsp
    Database: Standard Release (Common)(Source)