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200 Vegetables Highest in Iron, Fe

Ranked by a Common Serving Size
18mg Iron, Fe = 100% DV
  1. Morel Mushrooms
    8mg (45% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  2. Cooked Spinach
    6.4mg (36% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  3. Citronella (Lemon Grass)
    5.5mg (30% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  4. Palm Hearts (Canned)
    4.6mg (25% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  5. Canned Tomato Puree
    4.5mg (25% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  6. Canned Asparagus
    4.4mg (25% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  7. Cooked Lima Beans
    4.2mg (23% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  8. Canned Lima Beans
    4mg (22% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  9. Cooked Swiss Chard
    4mg (22% DV) in 1 cup, chopped
    Database: Standard Release (Common) (Source)
  10. Kimchi
    3.8mg (21% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  11. Cooked Podded Peas
    3.8mg (21% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  12. Cooked Chrysanthemum
    3.7mg (21% DV) in 1 cup (1 inch pieces)
    Database: Standard Release (Common) (Source)
  13. Parsley
    3.7mg (21% DV) in 1 cup chopped
    Database: Standard Release (Common) (Source)
  14. Canned Pumpkin
    3.4mg (19% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  15. Mashed Sweet Potatoes
    3.4mg (19% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  16. Cooked Snow Peas
    3.2mg (18% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  17. Cooked Lentil Sprouts
    3.1mg (17% DV) in 100 grams
    Database: Standard Release (Common) (Source)
  18. Succotash
    2.9mg (16% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  19. Asparagus
    2.9mg (16% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  20. Spirulina
    2.8mg (16% DV) in 100 grams
    Database: Standard Release (Common) (Source)
  21. Cooked White Button Mushrooms
    2.7mg (15% DV) in 1 cup pieces
    Database: Standard Release (Common) (Source)
  22. Arrowroot
    2.7mg (15% DV) in 1 cup, sliced
    Database: Standard Release (Common) (Source)
  23. Cooked Beet Greens
    2.7mg (15% DV) in 1 cup (1 inch pieces)
    Database: Standard Release (Common) (Source)
  24. Pea Sprouts
    2.7mg (15% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  25. Jute Potherb (Molokhiya) (Cooked)
    2.7mg (15% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  26. Canned Straw Mushrooms
    2.6mg (14% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  27. Cooked Green Peas (Salted)
    2.5mg (14% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  28. Cooked Green Peas
    2.5mg (14% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  29. Lentil Sprouts
    2.5mg (14% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  30. Boiled Sweet Potatoes
    2.4mg (13% DV) in 1 cup, mashed
    Database: Standard Release (Common) (Source)
  31. Mustard Spinach
    2.3mg (13% DV) in 1 cup, chopped
    Database: Standard Release (Common) (Source)
  32. Pumpkin Leaves (Cooked)
    2.3mg (13% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  33. Sun-Dried Hot Chile Peppers
    2.2mg (12% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  34. Sauerkraut
    2.1mg (12% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  35. Cooked Collards
    2.1mg (12% DV) in 1 cup, chopped
    Database: Standard Release (Common) (Source)
  36. Peas
    2.1mg (12% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  37. Cooked Tahitian Taro
    2.1mg (12% DV) in 1 cup slices
    Database: Standard Release (Common) (Source)
  38. Canned Tomato Paste
    2mg (11% DV) in 1/4 cup
    Database: Standard Release (Common) (Source)
  39. Dried Spirulina Seaweed
    2mg (11% DV) in 1 tablespoon
    Database: Standard Release (Common) (Source)
  40. Cooked Dandelion Greens
    1.9mg (11% DV) in 1 cup, chopped
    Database: Standard Release (Common) (Source)
  41. Leeks
    1.9mg (10% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  42. Baked Russet Potatoes
    1.9mg (10% DV) in 1 potato medium (2-1/4 inch to 3-1/4 inch dia.)
    Database: Standard Release (Common) (Source)
  43. Baked Acorn Squash
    1.9mg (11% DV) in 1 cup, cubes
    Database: Standard Release (Common) (Source)
  44. Baked Potatoes (With Skin)
    1.9mg (10% DV) in 1 potato medium
    Database: Standard Release (Common) (Source)
  45. Dried Ancho Peppers
    1.9mg (10% DV) in 1 pepper
    Database: Standard Release (Common) (Source)
  46. Chantarelle Mushrooms
    1.9mg (10% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  47. Brussels Sprouts (Cooked)
    1.9mg (10% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  48. Green Chili Peppers
    1.8mg (10% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  49. Pak-Choi (Bok Choy) (Cooked)
    1.8mg (10% DV) in 1 cup, shredded
    Database: Standard Release (Common) (Source)
  50. Dandelion Greens
    1.7mg (9% DV) in 1 cup, chopped
    Database: Standard Release (Common) (Source)
  51. Cooked Tomatoes
    1.6mg (9% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  52. Tahitian Taro
    1.6mg (9% DV) in 1 cup slices
    Database: Standard Release (Common) (Source)
  53. Cooked Yellow Snap Beans
    1.6mg (9% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  54. Asparagus (Cooked)
    1.6mg (9% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  55. Artichokes (Globe Or French)
    1.6mg (9% DV) in 1 artichoke, medium
    Database: Standard Release (Common) (Source)
  56. Soybean Sprouts
    1.5mg (8% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  57. Dried Fungi Cloud Ears
    1.5mg (8% DV) in 5 pieces
    Database: Standard Release (Common) (Source)
  58. Kidney Bean Sprouts
    1.5mg (8% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  59. Cooked Pumpkin
    1.4mg (8% DV) in 1 cup, mashed
    Database: Standard Release (Common) (Source)
  60. Cooked Acorn Squash
    1.4mg (8% DV) in 1 cup, mashed
    Database: Standard Release (Common) (Source)
  61. Cooked Leeks
    1.4mg (8% DV) in 1 leek
    Database: Standard Release (Common) (Source)
  62. Cooked Mustard Spinach
    1.4mg (8% DV) in 1 cup, chopped
    Database: Standard Release (Common) (Source)
  63. Snow Peas
    1.3mg (7% DV) in 1 cup, whole
    Database: Standard Release (Common) (Source)
  64. Cooked Swamp Cabbage
    1.3mg (7% DV) in 1 cup, chopped
    Database: Standard Release (Common) (Source)
  65. Yautia
    1.3mg (7% DV) in 1 cup, sliced
    Database: Standard Release (Common) (Source)
  66. Cooked Beets
    1.3mg (7% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  67. Fiddlehead Ferns
    1.3mg (7% DV) in 100 grams
    Database: Standard Release (Common) (Source)
  68. Cooked Soybean Sprouts
    1.2mg (7% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  69. Canned Mushrooms
    1.2mg (7% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  70. Cooked Mustard Greens
    1.2mg (7% DV) in 1 cup, chopped
    Database: Standard Release (Common) (Source)
  71. Chrysanthemum Leaves
    1.2mg (7% DV) in 1 cup, chopped
    Database: Standard Release (Common) (Source)
  72. Cooked Pumpkin Flowers
    1.2mg (7% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  73. Cooked Butternut Squash
    1.2mg (7% DV) in 1 cup, cubes
    Database: Standard Release (Common) (Source)
  74. Brussels Sprouts (Raw)
    1.2mg (7% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  75. Baked Red Potatoes
    1.2mg (7% DV) in 1 potato medium (2-1/4 inch to 3-1/4 inch dia.)
    Database: Standard Release (Common) (Source)
  76. Cooked Turnip Greens
    1.2mg (6% DV) in 1 cup, chopped
    Database: Standard Release (Common) (Source)
  77. Vinespinach
    1.2mg (7% DV) in 100 grams
    Database: Standard Release (Common) (Source)
  78. Cooked New Zealand Spinach
    1.2mg (7% DV) in 1 cup, chopped
    Database: Standard Release (Common) (Source)
  79. Cooked Kale
    1.1mg (6% DV) in 1 cup, chopped
    Database: Standard Release (Common) (Source)
  80. Stewed Tomatoes
    1.1mg (6% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  81. Oyster Mushrooms
    1.1mg (6% DV) in 1 cup sliced
    Database: Standard Release (Common) (Source)
  82. Cooked Broccoli Raab
    1.1mg (6% DV) in 1 nlea serving
    Database: Standard Release (Common) (Source)
  83. Celeriac
    1.1mg (6% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  84. Beets (Raw)
    1.1mg (6% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  85. Baked Potatoes
    1.1mg (6% DV) in 1 potato medium (2-1/4 inch to 3-1/4 inch dia)
    Database: Standard Release (Common) (Source)
  86. Cooked Garden Cress
    1.1mg (6% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  87. Cooked Escarole
    1.1mg (6% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  88. Acorn Squash
    1mg (5% DV) in 1 cup, cubes
    Database: Standard Release (Common) (Source)
  89. Cooked Hubbard Squash
    1mg (5% DV) in 1 cup, cubes
    Database: Standard Release (Common) (Source)
  90. Cooked Taro
    1mg (5% DV) in 1 cup, sliced
    Database: Standard Release (Common) (Source)
  91. Butternut Squash
    1mg (5% DV) in 1 cup, cubes
    Database: Standard Release (Common) (Source)
  92. Yellow Snap Beans
    1mg (6% DV) in 1 cup 1/2 inch pieces
    Database: Standard Release (Common) (Source)
  93. Beet Greens (Raw)
    1mg (5% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  94. Cooked Burdock Root
    1mg (5% DV) in 1 cup (1 inch pieces)
    Database: Standard Release (Common) (Source)
  95. Green Snap Beans (Raw)
    1mg (6% DV) in 1 cup 1/2 inch pieces
    Database: Standard Release (Common) (Source)
  96. Broccoli (Cooked)
    1mg (6% DV) in 1 cup chopped
    Database: Standard Release (Common) (Source)
  97. Cooked Red Cabbage
    1mg (6% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  98. Irishmoss Seaweed
    0.9mg (5% DV) in 2 tbsp (1/8 cup)
    Database: Standard Release (Common) (Source)
  99. Lotus Root
    0.9mg (5% DV) in 10 slices (2-1/2 inch dia)
    Database: Standard Release (Common) (Source)
  100. Mustard Greens
    0.9mg (5% DV) in 1 cup, chopped
    Database: Standard Release (Common) (Source)
  101. Pumpkin Leaves
    0.9mg (5% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  102. Purslane
    0.9mg (5% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  103. Cooked Purslane
    0.9mg (5% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  104. Swamp Cabbage
    0.9mg (5% DV) in 1 cup, chopped
    Database: Standard Release (Common) (Source)
  105. Broccoli Raab (Rapini)
    0.9mg (5% DV) in 1 cup chopped
    Database: Standard Release (Common) (Source)
  106. Sweet Yellow Peppers
    0.9mg (5% DV) in 1 pepper, large (3-3/4 inch long, 3 inch dia)
    Database: Standard Release (Common) (Source)
  107. Serrano Peppers
    0.9mg (5% DV) in 1 cup, chopped
    Database: Standard Release (Common) (Source)
  108. Cooked Artichokes (Globe Or French)
    0.9mg (5% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  109. Mung Bean Sprouts
    0.9mg (5% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  110. Cooked Green Beans (Previously Frozen)
    0.9mg (5% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  111. Pickled Beets
    0.9mg (5% DV) in 1 cup slices
    Database: Standard Release (Common) (Source)
  112. Cooked Winter Squash
    0.9mg (5% DV) in 1 cup, cubes
    Database: Standard Release (Common) (Source)
  113. Spinach
    0.8mg (5% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  114. Yellow Sweet Corn
    0.8mg (4% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  115. Sweet Potatoes
    0.8mg (5% DV) in 1 cup, cubes
    Database: Standard Release (Common) (Source)
  116. Baked Sweet Potatoes
    0.8mg (4% DV) in 1 medium (2 inch dia, 5 inch long, raw)
    Database: Standard Release (Common) (Source)
  117. Cooked Scallop Squash
    0.8mg (4% DV) in 1 cup, mashed
    Database: Standard Release (Common) (Source)
  118. Baby Carrots
    0.8mg (4% DV) in 1 nlea serving
    Database: Standard Release (Common) (Source)
  119. Cooked Napa Cabbage
    0.8mg (4% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  120. Parsnips
    0.8mg (4% DV) in 1 cup slices
    Database: Standard Release (Common) (Source)
  121. Cooked Green Snap Beans
    0.8mg (5% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  122. Bamboo Shoots
    0.8mg (4% DV) in 1 cup (1/2 inch slices)
    Database: Standard Release (Common) (Source)
  123. Cooked Celeriac
    0.7mg (4% DV) in 1 cup pieces
    Database: Standard Release (Common) (Source)
  124. Cooked Crookneck Summer Squash
    0.7mg (4% DV) in 1 cup, sliced
    Database: Standard Release (Common) (Source)
  125. Cooked Zucchini
    0.7mg (4% DV) in 1 cup, sliced
    Database: Standard Release (Common) (Source)
  126. Cooked Yam
    0.7mg (4% DV) in 1 cup, cubes
    Database: Standard Release (Common) (Source)
  127. Yellow Tomatoes
    0.7mg (4% DV) in 1 cup, chopped
    Database: Standard Release (Common) (Source)
  128. Dried Pasilla Peppers
    0.7mg (4% DV) in 1 pepper
    Database: Standard Release (Common) (Source)
  129. Broccoli
    0.7mg (4% DV) in 1 cup chopped
    Database: Standard Release (Common) (Source)
  130. Cooked Nopales
    0.7mg (4% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  131. Cooked Malabar Spinach
    0.7mg (4% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  132. Garden Cress
    0.7mg (4% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  133. Cooked Kohlrabi
    0.7mg (4% DV) in 1 cup slices
    Database: Standard Release (Common) (Source)
  134. Butterhead Lettuce
    0.7mg (4% DV) in 1 cup, shredded or chopped
    Database: Standard Release (Common) (Source)
  135. Red Cabbage
    0.7mg (4% DV) in 1 cup, chopped
    Database: Standard Release (Common) (Source)
  136. Winter Squash
    0.7mg (4% DV) in 1 cup, cubes
    Database: Standard Release (Common) (Source)
  137. Cassava
    0.6mg (3% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  138. Cooked Celery
    0.6mg (4% DV) in 1 cup, diced
    Database: Standard Release (Common) (Source)
  139. Rutabagas (Neeps Swedes)
    0.6mg (3% DV) in 1 cup, cubes
    Database: Standard Release (Common) (Source)
  140. Swiss Chard
    0.6mg (4% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  141. Chrysanthemum
    0.6mg (3% DV) in 1 cup (1 inch pieces)
    Database: Standard Release (Common) (Source)
  142. Crookneck Summer Squash
    0.6mg (3% DV) in 1 cup sliced
    Database: Standard Release (Common) (Source)
  143. Jews Ear
    0.6mg (3% DV) in 1 cup slices
    Database: Standard Release (Common) (Source)
  144. Okra
    0.6mg (3% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  145. Turnip Greens
    0.6mg (3% DV) in 1 cup, chopped
    Database: Standard Release (Common) (Source)
  146. Taro
    0.6mg (3% DV) in 1 cup, sliced
    Database: Standard Release (Common) (Source)
  147. Low Sodium Sour Pickles
    0.6mg (3% DV) in 1 cup, chopped or diced
    Database: Standard Release (Common) (Source)
  148. Boiled Red Bell Peppers
    0.6mg (3% DV) in 1 cup, strips
    Database: Standard Release (Common) (Source)
  149. Cooked Savoy Cabbage
    0.6mg (3% DV) in 1 cup, shredded
    Database: Standard Release (Common) (Source)
  150. Bok Choy
    0.6mg (3% DV) in 1 cup, shredded
    Database: Standard Release (Common) (Source)
  151. Sour Pickled Cucumber
    0.6mg (3% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  152. Fennel
    0.6mg (4% DV) in 1 cup, sliced
    Database: Standard Release (Common) (Source)
  153. Cooked Green Cauliflower
    0.6mg (4% DV) in 1/5 head
    Database: Standard Release (Common) (Source)
  154. Banana Peppers
    0.6mg (3% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  155. Chinese Broccoli
    0.6mg (3% DV) in 100 grams
    Database: Standard Release (Common) (Source)
  156. Cooked Green Bell Peppers
    0.6mg (3% DV) in 1 cup, chopped or strips
    Database: Standard Release (Common) (Source)
  157. Green Tomatoes
    0.6mg (3% DV) in 1 medium
    Database: Standard Release (Common) (Source)
  158. Cooked Hawaiin Mountain Yam
    0.6mg (3% DV) in 1 cup, cubes
    Database: Standard Release (Common) (Source)
  159. Cooked Shiitake Mushrooms
    0.6mg (4% DV) in 1 cup pieces
    Database: Standard Release (Common) (Source)
  160. Cooked Summer Squash
    0.6mg (4% DV) in 1 cup, sliced
    Database: Standard Release (Common) (Source)
  161. Hot Green Chili Peppers
    0.5mg (3% DV) in 1 pepper
    Database: Standard Release (Common) (Source)
  162. Oriental Radishes
    0.5mg (3% DV) in 1 cup slices
    Database: Standard Release (Common) (Source)
  163. Chicory Roots
    0.5mg (3% DV) in 1 root
    Database: Standard Release (Common) (Source)
  164. Laver Seaweed
    0.5mg (3% DV) in 10 sheets
    Database: Standard Release (Common) (Source)
  165. Cooked Onions
    0.5mg (3% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  166. Cooked Parsnips
    0.5mg (3% DV) in 1/2 cup slices
    Database: Standard Release (Common) (Source)
  167. Hubbard Squash
    0.5mg (3% DV) in 1 cup, cubes
    Database: Standard Release (Common) (Source)
  168. Romaine Lettuce
    0.5mg (3% DV) in 1 cup shredded
    Database: Standard Release (Common) (Source)
  169. Cooked Okra (Previously Frozen)
    0.5mg (3% DV) in 1/2 cup slices
    Database: Standard Release (Common) (Source)
  170. Baked Potato (No Skin)
    0.5mg (3% DV) in 1 potato (2-1/3 inch x 4-3/4 inch)
    Database: Standard Release (Common) (Source)
  171. Scallop Squash
    0.5mg (3% DV) in 1 cup slices
    Database: Standard Release (Common) (Source)
  172. Zucchini
    0.5mg (3% DV) in 1 cup, chopped
    Database: Standard Release (Common) (Source)
  173. Cooked Spaghetti Squash
    0.5mg (3% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  174. Cooked Sweet White Corn
    0.5mg (3% DV) in 1 ear, small (5-1/2 inch to 6-1/2 inch long)
    Database: Standard Release (Common) (Source)
  175. Canned Mung Bean Sprouts
    0.5mg (3% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  176. Red Bell Peppers (Cooked)
    0.5mg (3% DV) in 1 cup chopped
    Database: Standard Release (Common) (Source)
  177. Red Chili Peppers
    0.5mg (3% DV) in 1 pepper
    Database: Standard Release (Common) (Source)
  178. Nopales
    0.5mg (3% DV) in 1 cup, sliced
    Database: Standard Release (Common) (Source)
  179. Sweet Red Bell Peppers
    0.5mg (3% DV) in 1 medium (approx 2-3/4 inch long, 2-1/2 dia.)
    Database: Standard Release (Common) (Source)
  180. Cooked Carrots
    0.5mg (3% DV) in 1 cup slices
    Database: Standard Release (Common) (Source)
  181. Portobellos (Exposed To Sunlight Or Uv)
    0.5mg (3% DV) in 1 cup sliced
    Database: Standard Release (Common) (Source)
  182. Green Cauliflower
    0.5mg (3% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  183. Cooked Chinese Broccoli
    0.5mg (3% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  184. Green Bell Peppers
    0.5mg (3% DV) in 1 cup, chopped
    Database: Standard Release (Common) (Source)
  185. Bitter Melon (Cooked)
    0.5mg (3% DV) in 1 cup (1/2 inch pieces)
    Database: Standard Release (Common) (Source)
  186. Kohlrabi
    0.5mg (3% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  187. Cooked Lotus Root
    0.5mg (3% DV) in 1/2 cup
    Database: Standard Release (Common) (Source)
  188. Cauliflower
    0.4mg (2% DV) in 1 cup chopped (1/2 inch pieces)
    Database: Standard Release (Common) (Source)
  189. Stirfried Soybean Sprouts
    0.4mg (2% DV) in 100 grams
    Database: Standard Release (Common) (Source)
  190. Cooked Yellow Sweet Corn
    0.4mg (2% DV) in 1 ear small (5-1/2 inch to 6-1/2 inch long)
    Database: Standard Release (Common) (Source)
  191. Sweet Onions
    0.4mg (2% DV) in 1 nlea serving
    Database: Standard Release (Common) (Source)
  192. White Button Mushrooms
    0.4mg (2% DV) in 1 cup, pieces or slices
    Database: Standard Release (Common) (Source)
  193. Cooked Okra
    0.4mg (2% DV) in 1 cup slices
    Database: Standard Release (Common) (Source)
  194. Radishes
    0.4mg (2% DV) in 1 cup slices
    Database: Standard Release (Common) (Source)
  195. Sweet White Corn
    0.4mg (2% DV) in 1 ear, small (5-1/2 inch to 6-1/2 inch long)
    Database: Standard Release (Common) (Source)
  196. White Icicle Radishes (Daikon)
    0.4mg (2% DV) in 1/2 cup slices
    Database: Standard Release (Common) (Source)
  197. Cooked Cauliflower
    0.4mg (2% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  198. Raw White Button Mushrooms (Exposed To Sunlight Or Uv)
    0.4mg (2% DV) in 1 cup pieces or slices
    Database: Standard Release (Common) (Source)
  199. Cooked Chayote
    0.4mg (2% DV) in 1 cup (1 inch pieces)
    Database: Standard Release (Common) (Source)
  200. Boiled Potatoes
    0.4mg (2% DV) in 1 potato (2-1/2 inch dia, sphere)
    Database: Standard Release (Common) (Source)
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