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