Click the to add any food to this list.
Save
Click the to add any food to this list.

Nutrient Ranking Tool

Select a nutrient to rank.

Choose a food group.

Sort by Highest or Lowest?
Choose a Serving Size
Select Data To Show (More Info)
More Options
Exclude Spices and Herbs?

Sort by Nutrient Ratios

200 Vegetables Highest in Pantothenic acid (B5)

Ranked by a Common Serving Size
5mg Pantothenic acid (B5) = 100% DV
  1. Cooked Shiitake Mushrooms
    5.2mg (104% DV) in 1 cup pieces
    Database: Standard Release (Common) (Source)
  2. Cooked White Button Mushrooms
    3.4mg (67% DV) in 1 cup pieces
    Database: Standard Release (Common) (Source)
  3. Jews Ear
    2mg (39% DV) in 1 cup slices
    Database: Standard Release (Common) (Source)
  4. Boiled Sweet Potatoes
    1.9mg (38% DV) in 1 cup, mashed
    Database: Standard Release (Common) (Source)
  5. Baked Sweet Potatoes
    1.8mg (35% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  6. White Button Mushrooms (Stir-Fried)
    1.6mg (31% DV) in 1 cup sliced
    Database: Standard Release (Common) (Source)
  7. Portobellos (Exposed To Sunlight Or Uv)
    1.5mg (31% DV) in 1 cup sliced
    Database: Standard Release (Common) (Source)
  8. Cooked Podded Peas
    1.4mg (27% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  9. Cremini Mushrooms
    1.3mg (26% DV) in 1 cup whole
    Database: Standard Release (Common) (Source)
  10. Raw Cremini Mushrooms (Exposed To Sunlight Or Uv)
    1.3mg (26% DV) in 1 cup whole
    Database: Standard Release (Common) (Source)
  11. Canned Mushrooms
    1.3mg (25% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  12. Mashed Sweet Potatoes
    1.3mg (26% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  13. Cooked Escarole
    1.2mg (25% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  14. Stirfried Soybean Sprouts
    1.2mg (24% DV) in 100 grams
    Database: Standard Release (Common) (Source)
  15. Pea Sprouts
    1.2mg (25% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  16. Succotash
    1.1mg (22% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  17. Sweet Potatoes
    1.1mg (21% DV) in 1 cup, cubes
    Database: Standard Release (Common) (Source)
  18. Oyster Mushrooms
    1.1mg (22% DV) in 1 cup sliced
    Database: Standard Release (Common) (Source)
  19. Cooked Snow Peas
    1.1mg (22% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  20. Canned Tomato Puree
    1.1mg (22% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  21. Canned Pumpkin
    1mg (20% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  22. White Button Mushrooms
    1mg (21% DV) in 1 cup, pieces or slices
    Database: Standard Release (Common) (Source)
  23. Portobellos Mushrooms
    1mg (20% DV) in 1 cup diced
    Database: Standard Release (Common) (Source)
  24. Baked Acorn Squash
    1mg (21% DV) in 1 cup, cubes
    Database: Standard Release (Common) (Source)
  25. Raw White Button Mushrooms (Exposed To Sunlight Or Uv)
    1mg (21% DV) in 1 cup pieces or slices
    Database: Standard Release (Common) (Source)
  26. Broccoli (Cooked)
    1mg (19% DV) in 1 cup chopped
    Database: Standard Release (Common) (Source)
  27. Yellow Sweet Corn
    1mg (21% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  28. Raw Portobellos (Exposed To Sunlight Or Uv)
    1mg (20% DV) in 1 cup diced
    Database: Standard Release (Common) (Source)
  29. Dried Shiitake Mushrooms
    0.9mg (18% DV) in 1 mushroom
    Database: Standard Release (Common) (Source)
  30. Cooked Hubbard Squash
    0.9mg (18% DV) in 1 cup, cubes
    Database: Standard Release (Common) (Source)
  31. Baked Potato (No Skin)
    0.9mg (17% DV) in 1 potato (2-1/3 inch x 4-3/4 inch)
    Database: Standard Release (Common) (Source)
  32. Canned Straw Mushrooms
    0.8mg (15% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  33. Parsnips
    0.8mg (16% DV) in 1 cup slices
    Database: Standard Release (Common) (Source)
  34. Cooked Hawaiin Mountain Yam
    0.7mg (14% DV) in 1 cup, cubes
    Database: Standard Release (Common) (Source)
  35. Cooked Soybean Sprouts
    0.7mg (14% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  36. Cooked Sweet White Corn
    0.7mg (13% DV) in 1 ear, small (5-1/2 inch to 6-1/2 inch long)
    Database: Standard Release (Common) (Source)
  37. Kidney Bean Sprouts
    0.7mg (14% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  38. Soybean Sprouts
    0.7mg (13% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  39. Cooked Acorn Squash
    0.7mg (15% DV) in 1 cup, mashed
    Database: Standard Release (Common) (Source)
  40. Cooked Butternut Squash
    0.7mg (15% DV) in 1 cup, cubes
    Database: Standard Release (Common) (Source)
  41. Cauliflower
    0.7mg (14% DV) in 1 cup chopped (1/2 inch pieces)
    Database: Standard Release (Common) (Source)
  42. Cooked Yellow Sweet Corn
    0.7mg (14% DV) in 1 ear small (5-1/2 inch to 6-1/2 inch long)
    Database: Standard Release (Common) (Source)
  43. Baked Russet Potatoes
    0.7mg (13% DV) in 1 potato medium (2-1/4 inch to 3-1/4 inch dia.)
    Database: Standard Release (Common) (Source)
  44. Baked Potatoes (With Skin)
    0.7mg (13% DV) in 1 potato medium
    Database: Standard Release (Common) (Source)
  45. Cooked Chayote
    0.7mg (13% DV) in 1 cup (1 inch pieces)
    Database: Standard Release (Common) (Source)
  46. Baked Potatoes
    0.7mg (13% DV) in 1 potato medium (2-1/4 inch to 3-1/4 inch dia)
    Database: Standard Release (Common) (Source)
  47. Boiled Potatoes
    0.7mg (14% DV) in 1 potato (2-1/2 inch dia, sphere)
    Database: Standard Release (Common) (Source)
  48. Chantarelle Mushrooms
    0.6mg (12% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  49. Cooked Lentil Sprouts
    0.6mg (11% DV) in 100 grams
    Database: Standard Release (Common) (Source)
  50. Cooked Crookneck Summer Squash
    0.6mg (12% DV) in 1 cup, sliced
    Database: Standard Release (Common) (Source)
  51. Acorn Squash
    0.6mg (11% DV) in 1 cup, cubes
    Database: Standard Release (Common) (Source)
  52. Sweet White Corn
    0.6mg (11% DV) in 1 ear, small (5-1/2 inch to 6-1/2 inch long)
    Database: Standard Release (Common) (Source)
  53. Butternut Squash
    0.6mg (11% DV) in 1 cup, cubes
    Database: Standard Release (Common) (Source)
  54. Cooked Spaghetti Squash
    0.6mg (11% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  55. Cooked Green Cauliflower
    0.6mg (12% DV) in 1/5 head
    Database: Standard Release (Common) (Source)
  56. Cooked Cauliflower
    0.6mg (13% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  57. Baked Red Potatoes
    0.6mg (12% DV) in 1 potato medium (2-1/4 inch to 3-1/4 inch dia.)
    Database: Standard Release (Common) (Source)
  58. Green Tomatoes
    0.6mg (12% DV) in 1 medium
    Database: Standard Release (Common) (Source)
  59. Endive
    0.5mg (9% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  60. Cooked New Zealand Spinach
    0.5mg (9% DV) in 1 cup, chopped
    Database: Standard Release (Common) (Source)
  61. Cooked Pumpkin
    0.5mg (10% DV) in 1 cup, mashed
    Database: Standard Release (Common) (Source)
  62. Hubbard Squash
    0.5mg (9% DV) in 1 cup, cubes
    Database: Standard Release (Common) (Source)
  63. Cooked Zucchini
    0.5mg (10% DV) in 1 cup, sliced
    Database: Standard Release (Common) (Source)
  64. Cooked Celery
    0.5mg (10% DV) in 1 cup, diced
    Database: Standard Release (Common) (Source)
  65. Cooked Parsnips
    0.5mg (9% DV) in 1/2 cup slices
    Database: Standard Release (Common) (Source)
  66. Snow Peas
    0.5mg (9% DV) in 1 cup, whole
    Database: Standard Release (Common) (Source)
  67. Cooked Beet Greens
    0.5mg (9% DV) in 1 cup (1 inch pieces)
    Database: Standard Release (Common) (Source)
  68. Broccoli
    0.5mg (10% DV) in 1 cup chopped
    Database: Standard Release (Common) (Source)
  69. Celeriac
    0.5mg (11% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  70. Cooked Winter Squash
    0.5mg (10% DV) in 1 cup, cubes
    Database: Standard Release (Common) (Source)
  71. Asparagus
    0.4mg (7% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  72. Asparagus (Cooked)
    0.4mg (8% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  73. Lentil Sprouts
    0.4mg (9% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  74. Cooked Taro
    0.4mg (9% DV) in 1 cup, sliced
    Database: Standard Release (Common) (Source)
  75. Arrowroot
    0.4mg (7% DV) in 1 cup, sliced
    Database: Standard Release (Common) (Source)
  76. Sun-Dried Hot Chile Peppers
    0.4mg (7% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  77. Cooked Lima Beans
    0.4mg (9% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  78. Artichokes (Globe Or French)
    0.4mg (9% DV) in 1 artichoke, medium
    Database: Standard Release (Common) (Source)
  79. Spaghetti Squash
    0.4mg (7% DV) in 1 cup, cubes
    Database: Standard Release (Common) (Source)
  80. Green Cauliflower
    0.4mg (9% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  81. Mung Bean Sprouts
    0.4mg (8% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  82. Brussels Sprouts (Cooked)
    0.4mg (8% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  83. Cooked Yam
    0.4mg (8% DV) in 1 cup, cubes
    Database: Standard Release (Common) (Source)
  84. Sweet Red Bell Peppers
    0.4mg (8% DV) in 1 medium (approx 2-3/4 inch long, 2-1/2 dia.)
    Database: Standard Release (Common) (Source)
  85. Cooked Broccoli Raab
    0.4mg (8% DV) in 1 nlea serving
    Database: Standard Release (Common) (Source)
  86. Cooked Burdock Root
    0.4mg (9% DV) in 1 cup (1 inch pieces)
    Database: Standard Release (Common) (Source)
  87. Cooked Carrots
    0.4mg (7% DV) in 1 cup slices
    Database: Standard Release (Common) (Source)
  88. Cooked Collards
    0.4mg (8% DV) in 1 cup, chopped
    Database: Standard Release (Common) (Source)
  89. Cooked Turnip Greens
    0.4mg (8% DV) in 1 cup, chopped
    Database: Standard Release (Common) (Source)
  90. Cooked Artichokes (Globe Or French)
    0.3mg (7% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  91. Cucumber
    0.3mg (5% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  92. Morel Mushrooms
    0.3mg (6% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  93. Cooked Kohlrabi
    0.3mg (5% DV) in 1 cup slices
    Database: Standard Release (Common) (Source)
  94. Mustard Spinach
    0.3mg (5% DV) in 1 cup, chopped
    Database: Standard Release (Common) (Source)
  95. Cooked Rutabagas (Neeps Swedes)
    0.3mg (5% DV) in 1 cup, cubes
    Database: Standard Release (Common) (Source)
  96. Cooked Spinach
    0.3mg (5% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  97. Red Bell Peppers (Cooked)
    0.3mg (5% DV) in 1 cup chopped
    Database: Standard Release (Common) (Source)
  98. Baby Carrots
    0.3mg (7% DV) in 1 nlea serving
    Database: Standard Release (Common) (Source)
  99. Canned Asparagus
    0.3mg (7% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  100. Shiitake Mushrooms
    0.3mg (6% DV) in 1 piece whole
    Database: Standard Release (Common) (Source)
  101. Lotus Root
    0.3mg (6% DV) in 10 slices (2-1/2 inch dia)
    Database: Standard Release (Common) (Source)
  102. Cooked Okra
    0.3mg (7% DV) in 1 cup slices
    Database: Standard Release (Common) (Source)
  103. Zucchini
    0.3mg (5% DV) in 1 cup, chopped
    Database: Standard Release (Common) (Source)
  104. Taro
    0.3mg (6% DV) in 1 cup, sliced
    Database: Standard Release (Common) (Source)
  105. Sweet Yellow Peppers
    0.3mg (6% DV) in 1 pepper, large (3-3/4 inch long, 3 inch dia)
    Database: Standard Release (Common) (Source)
  106. Banana Peppers
    0.3mg (7% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  107. Dried Ancho Peppers
    0.3mg (7% DV) in 1 pepper
    Database: Standard Release (Common) (Source)
  108. Yautia
    0.3mg (6% DV) in 1 cup, sliced
    Database: Standard Release (Common) (Source)
  109. Cooked Cabbage
    0.3mg (5% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  110. Cooked Celeriac
    0.3mg (6% DV) in 1 cup pieces
    Database: Standard Release (Common) (Source)
  111. Chicory Greens
    0.3mg (7% DV) in 1 cup, chopped
    Database: Standard Release (Common) (Source)
  112. Cooked Tomatoes
    0.3mg (6% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  113. Stewed Tomatoes
    0.3mg (5% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  114. Spirulina
    0.3mg (7% DV) in 100 grams
    Database: Standard Release (Common) (Source)
  115. Radish Sprouts
    0.3mg (6% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  116. Brussels Sprouts (Raw)
    0.3mg (5% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  117. Cooked Swiss Chard
    0.3mg (6% DV) in 1 cup, chopped
    Database: Standard Release (Common) (Source)
  118. Turnips
    0.3mg (5% DV) in 1 cup, cubes
    Database: Standard Release (Common) (Source)
  119. Pickled Beets
    0.3mg (6% DV) in 1 cup slices
    Database: Standard Release (Common) (Source)
  120. Alfalfa Sprouts
    0.2mg (4% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  121. Bitter Melon
    0.2mg (4% DV) in 1 cup (1/2 inch pieces)
    Database: Standard Release (Common) (Source)
  122. Bitter Melon (Cooked)
    0.2mg (5% DV) in 1 cup (1/2 inch pieces)
    Database: Standard Release (Common) (Source)
  123. Cooked Garden Cress
    0.2mg (4% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  124. Kohlrabi
    0.2mg (4% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  125. Cooked Lotus Root
    0.2mg (4% DV) in 1/2 cup
    Database: Standard Release (Common) (Source)
  126. Cooked Mustard Spinach
    0.2mg (4% DV) in 1 cup, chopped
    Database: Standard Release (Common) (Source)
  127. New Zealand Spinach
    0.2mg (4% DV) in 1 cup, chopped
    Database: Standard Release (Common) (Source)
  128. Oriental Radishes
    0.2mg (3% DV) in 1 cup slices
    Database: Standard Release (Common) (Source)
  129. Cooked Oriental Radishes
    0.2mg (3% DV) in 1 cup, sliced
    Database: Standard Release (Common) (Source)
  130. Rutabagas (Neeps Swedes)
    0.2mg (4% DV) in 1 cup, cubes
    Database: Standard Release (Common) (Source)
  131. Crookneck Summer Squash
    0.2mg (4% DV) in 1 cup sliced
    Database: Standard Release (Common) (Source)
  132. Palm Hearts (Canned)
    0.2mg (4% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  133. Beets (Raw)
    0.2mg (4% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  134. Cooked Beets
    0.2mg (5% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  135. Bamboo Shoots
    0.2mg (5% DV) in 1 cup (1/2 inch slices)
    Database: Standard Release (Common) (Source)
  136. Eggplant
    0.2mg (5% DV) in 1 cup, cubes
    Database: Standard Release (Common) (Source)
  137. Cooked Kale
    0.2mg (4% DV) in 1 cup, chopped
    Database: Standard Release (Common) (Source)
  138. Kanpyo
    0.2mg (3% DV) in 1 strip
    Database: Standard Release (Common) (Source)
  139. Cooked Mustard Greens
    0.2mg (3% DV) in 1 cup, chopped
    Database: Standard Release (Common) (Source)
  140. Okra
    0.2mg (5% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  141. Cooked Okra (Previously Frozen)
    0.2mg (4% DV) in 1/2 cup slices
    Database: Standard Release (Common) (Source)
  142. Radishes
    0.2mg (4% DV) in 1 cup slices
    Database: Standard Release (Common) (Source)
  143. Cooked Scallop Squash
    0.2mg (4% DV) in 1 cup, mashed
    Database: Standard Release (Common) (Source)
  144. Tahitian Taro
    0.2mg (3% DV) in 1 cup slices
    Database: Standard Release (Common) (Source)
  145. Canned Lima Beans
    0.2mg (5% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  146. Fennel
    0.2mg (4% DV) in 1 cup, sliced
    Database: Standard Release (Common) (Source)
  147. Cooked Nopales
    0.2mg (4% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  148. Serrano Peppers
    0.2mg (4% DV) in 1 cup, chopped
    Database: Standard Release (Common) (Source)
  149. Maitake Mushrooms
    0.2mg (4% DV) in 1 cup diced
    Database: Standard Release (Common) (Source)
  150. Green Snap Beans (Raw)
    0.2mg (5% DV) in 1 cup 1/2 inch pieces
    Database: Standard Release (Common) (Source)
  151. Cabbage
    0.2mg (4% DV) in 1 cup, chopped
    Database: Standard Release (Common) (Source)
  152. Cooked Red Cabbage
    0.2mg (5% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  153. Cassava
    0.2mg (4% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  154. Celery
    0.2mg (3% DV) in 1 stalk, large (11 inch-12 inch long)
    Database: Standard Release (Common) (Source)
  155. Chicory Roots
    0.2mg (4% DV) in 1 root
    Database: Standard Release (Common) (Source)
  156. Onions
    0.2mg (4% DV) in 1 cup, chopped
    Database: Standard Release (Common) (Source)
  157. Cooked Onions
    0.2mg (5% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  158. Cooked Turnips
    0.2mg (4% DV) in 1 cup, cubes
    Database: Standard Release (Common) (Source)
  159. Turnip Greens
    0.2mg (4% DV) in 1 cup, chopped
    Database: Standard Release (Common) (Source)
  160. Canned Mung Bean Sprouts
    0.2mg (4% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  161. Yellow Tomatoes
    0.2mg (3% DV) in 1 cup, chopped
    Database: Standard Release (Common) (Source)
  162. Cooked Green Peas (Salted)
    0.2mg (5% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  163. Cooked Savoy Cabbage
    0.2mg (5% DV) in 1 cup, shredded
    Database: Standard Release (Common) (Source)
  164. Carrots
    0.2mg (4% DV) in 1 large (7-1/4 inch to 8-/1/2 inch long)
    Database: Standard Release (Common) (Source)
  165. Parsley
    0.2mg (5% DV) in 1 cup chopped
    Database: Standard Release (Common) (Source)
  166. Peas
    0.2mg (3% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  167. Cooked Green Peas
    0.2mg (5% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  168. Cooked Tahitian Taro
    0.2mg (3% DV) in 1 cup slices
    Database: Standard Release (Common) (Source)
  169. Summer Squash
    0.2mg (4% DV) in 1 cup, sliced
    Database: Standard Release (Common) (Source)
  170. Cooked Summer Squash
    0.2mg (5% DV) in 1 cup, sliced
    Database: Standard Release (Common) (Source)
  171. Winter Squash
    0.2mg (4% DV) in 1 cup, cubes
    Database: Standard Release (Common) (Source)
  172. Dried Spirulina Seaweed
    0.2mg (5% DV) in 1 tablespoon
    Database: Standard Release (Common) (Source)
  173. Garden Cress
    0.1mg (2% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  174. Jute Potherb (Molokhiya) (Cooked)
    0.1mg (1% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  175. Kale
    0.1mg (2% DV) in 1 cup 1 inch pieces, loosely packed
    Database: Standard Release (Common) (Source)
  176. Cooked Leeks
    0.1mg (2% DV) in 1 leek
    Database: Standard Release (Common) (Source)
  177. Butterhead Lettuce
    0.1mg (2% DV) in 1 cup, shredded or chopped
    Database: Standard Release (Common) (Source)
  178. Kelp Seaweed
    0.1mg (1% DV) in 2 tbsp (1/8 cup)
    Database: Standard Release (Common) (Source)
  179. Laver Seaweed
    0.1mg (3% DV) in 10 sheets
    Database: Standard Release (Common) (Source)
  180. Chrysanthemum Leaves
    0.1mg (2% DV) in 1 cup, chopped
    Database: Standard Release (Common) (Source)
  181. Dill Pickles
    0.1mg (1% DV) in 1 spear, small
    Database: Standard Release (Common) (Source)
  182. Low Sodium Sour Pickles
    0.1mg (1% DV) in 1 cup, chopped or diced
    Database: Standard Release (Common) (Source)
  183. Reduced Sodium Dill Pickles
    0.1mg (1% DV) in 1 spear, small
    Database: Standard Release (Common) (Source)
  184. Radicchio
    0.1mg (2% DV) in 1 cup, shredded
    Database: Standard Release (Common) (Source)
  185. Tomatillos
    0.1mg (1% DV) in 1 medium
    Database: Standard Release (Common) (Source)
  186. Nopales
    0.1mg (3% DV) in 1 cup, sliced
    Database: Standard Release (Common) (Source)
  187. Green Chili Peppers
    0.1mg (2% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  188. Hungarian Peppers
    0.1mg (1% DV) in 1 pepper
    Database: Standard Release (Common) (Source)
  189. Dried Pasilla Peppers
    0.1mg (2% DV) in 1 pepper
    Database: Standard Release (Common) (Source)
  190. Dried Fungi Cloud Ears
    0.1mg (2% DV) in 5 pieces
    Database: Standard Release (Common) (Source)
  191. Cooked Green Snap Beans
    0.1mg (2% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  192. Bamboo Shoots (Cooked)
    0.1mg (2% DV) in 1 cup (1/2 inch slices)
    Database: Standard Release (Common) (Source)
  193. Bamboo Shoots (Canned)
    0.1mg (2% DV) in 1 cup (1/8 inch slices)
    Database: Standard Release (Common) (Source)
  194. Cooked Dandelion Greens
    0.1mg (1% DV) in 1 cup, chopped
    Database: Standard Release (Common) (Source)
  195. Cooked Eggplant
    0.1mg (1% DV) in 1 cup (1 inch cubes)
    Database: Standard Release (Common) (Source)
  196. Leeks
    0.1mg (3% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  197. Romaine Lettuce
    0.1mg (1% DV) in 1 cup shredded
    Database: Standard Release (Common) (Source)
  198. Iceberg Lettuce
    0.1mg (1% DV) in 1 cup shredded
    Database: Standard Release (Common) (Source)
  199. Mustard Greens
    0.1mg (2% DV) in 1 cup, chopped
    Database: Standard Release (Common) (Source)
  200. Sauerkraut
    0.1mg (3% DV) in 1 cup
    Database: Standard Release (Common) (Source)
feedback