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200 Vegetables Highest in Phosphorus, P

Ranked by a Common Serving Size
1250mg Phosphorus, P = 100% DV
  1. Succotash
    224.6mg (18% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  2. Cooked Lima Beans
    221mg (18% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  3. Stirfried Soybean Sprouts
    216mg (17% DV) in 100 grams
    Database: Standard Release (Common) (Source)
  4. Pea Sprouts
    198mg (16% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  5. Cooked Green Peas (Salted)
    187.2mg (15% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  6. Cooked Green Peas
    187.2mg (15% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  7. Celeriac
    179.4mg (14% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  8. Canned Lima Beans
    176.1mg (14% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  9. Portobellos (Exposed To Sunlight Or Uv)
    163.4mg (13% DV) in 1 cup sliced
    Database: Standard Release (Common) (Source)
  10. Peas
    156.6mg (13% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  11. Cooked Lentil Sprouts
    153mg (12% DV) in 100 grams
    Database: Standard Release (Common) (Source)
  12. Cooked White Button Mushrooms
    135.7mg (11% DV) in 1 cup pieces
    Database: Standard Release (Common) (Source)
  13. Lentil Sprouts
    133.2mg (11% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  14. Mashed Sweet Potatoes
    132.6mg (11% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  15. Baked Potatoes
    129.8mg (10% DV) in 1 potato medium (2-1/4 inch to 3-1/4 inch dia)
    Database: Standard Release (Common) (Source)
  16. Yellow Sweet Corn
    129.1mg (10% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  17. Morel Mushrooms
    128mg (10% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  18. Cooked Soybean Sprouts
    126.9mg (10% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  19. Baked Red Potatoes
    124.6mg (10% DV) in 1 potato medium (2-1/4 inch to 3-1/4 inch dia.)
    Database: Standard Release (Common) (Source)
  20. Baked Russet Potatoes
    122.8mg (10% DV) in 1 potato medium (2-1/4 inch to 3-1/4 inch dia.)
    Database: Standard Release (Common) (Source)
  21. Baked Potatoes (With Skin)
    121.1mg (10% DV) in 1 potato medium
    Database: Standard Release (Common) (Source)
  22. Arrowroot
    117.6mg (9% DV) in 1 cup, sliced
    Database: Standard Release (Common) (Source)
  23. Cooked Burdock Root
    116.3mg (9% DV) in 1 cup (1 inch pieces)
    Database: Standard Release (Common) (Source)
  24. Artichokes (Globe Or French)
    115.2mg (9% DV) in 1 artichoke, medium
    Database: Standard Release (Common) (Source)
  25. Soybean Sprouts
    114.8mg (9% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  26. White Button Mushrooms (Stir-Fried)
    113.4mg (9% DV) in 1 cup sliced
    Database: Standard Release (Common) (Source)
  27. Canned Straw Mushrooms
    111mg (9% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  28. Boiled Sweet Potatoes
    105mg (8% DV) in 1 cup, mashed
    Database: Standard Release (Common) (Source)
  29. Broccoli (Cooked)
    104.5mg (8% DV) in 1 cup chopped
    Database: Standard Release (Common) (Source)
  30. Raw Cremini Mushrooms (Exposed To Sunlight Or Uv)
    104.4mg (8% DV) in 1 cup whole
    Database: Standard Release (Common) (Source)
  31. Cremini Mushrooms
    104.4mg (8% DV) in 1 cup whole
    Database: Standard Release (Common) (Source)
  32. Canned Asparagus
    104.1mg (8% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  33. Oyster Mushrooms
    103.2mg (8% DV) in 1 cup sliced
    Database: Standard Release (Common) (Source)
  34. Canned Mushrooms
    103mg (8% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  35. Cooked Artichokes (Globe Or French)
    102.5mg (8% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  36. Cooked Celeriac
    102.3mg (8% DV) in 1 cup pieces
    Database: Standard Release (Common) (Source)
  37. Fiddlehead Ferns
    101mg (8% DV) in 100 grams
    Database: Standard Release (Common) (Source)
  38. Cooked Spinach
    100.8mg (8% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  39. Cooked Taro
    100.3mg (8% DV) in 1 cup, sliced
    Database: Standard Release (Common) (Source)
  40. Canned Tomato Puree
    100mg (8% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  41. Asparagus (Cooked)
    97.2mg (8% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  42. Palm Hearts (Canned)
    94.9mg (8% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  43. Parsnips
    94.4mg (8% DV) in 1 cup slices
    Database: Standard Release (Common) (Source)
  44. Portobellos Mushrooms
    92.9mg (7% DV) in 1 cup diced
    Database: Standard Release (Common) (Source)
  45. Raw Portobellos (Exposed To Sunlight Or Uv)
    92.9mg (7% DV) in 1 cup diced
    Database: Standard Release (Common) (Source)
  46. Cooked Podded Peas
    92.8mg (7% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  47. Baked Acorn Squash
    92.3mg (7% DV) in 1 cup, cubes
    Database: Standard Release (Common) (Source)
  48. Cooked Tahitian Taro
    91.8mg (7% DV) in 1 cup slices
    Database: Standard Release (Common) (Source)
  49. Bamboo Shoots
    89.1mg (7% DV) in 1 cup (1/2 inch slices)
    Database: Standard Release (Common) (Source)
  50. Cooked Snow Peas
    88mg (7% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  51. Taro
    87.4mg (7% DV) in 1 cup, sliced
    Database: Standard Release (Common) (Source)
  52. Brussels Sprouts (Cooked)
    87.4mg (7% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  53. Canned Pumpkin
    85.8mg (7% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  54. Cooked Sweet White Corn
    81.9mg (7% DV) in 1 ear, small (5-1/2 inch to 6-1/2 inch long)
    Database: Standard Release (Common) (Source)
  55. Lotus Root
    81mg (6% DV) in 10 slices (2-1/2 inch dia)
    Database: Standard Release (Common) (Source)
  56. Baked Potato (No Skin)
    78mg (6% DV) in 1 potato (2-1/3 inch x 4-3/4 inch)
    Database: Standard Release (Common) (Source)
  57. Cooked Kohlrabi
    74.3mg (6% DV) in 1 cup slices
    Database: Standard Release (Common) (Source)
  58. Rutabagas (Neeps Swedes)
    74.2mg (6% DV) in 1 cup, cubes
    Database: Standard Release (Common) (Source)
  59. Cooked Pumpkin
    73.5mg (6% DV) in 1 cup, mashed
    Database: Standard Release (Common) (Source)
  60. Cooked Onions
    73.5mg (6% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  61. Cooked Summer Squash
    70.2mg (6% DV) in 1 cup, sliced
    Database: Standard Release (Common) (Source)
  62. Cooked Rutabagas (Neeps Swedes)
    69.7mg (6% DV) in 1 cup, cubes
    Database: Standard Release (Common) (Source)
  63. Cooked Broccoli Raab
    69.7mg (6% DV) in 1 nlea serving
    Database: Standard Release (Common) (Source)
  64. Asparagus
    69.7mg (6% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  65. Yautia
    68.9mg (6% DV) in 1 cup, sliced
    Database: Standard Release (Common) (Source)
  66. Cooked Yellow Sweet Corn
    68.5mg (5% DV) in 1 ear small (5-1/2 inch to 6-1/2 inch long)
    Database: Standard Release (Common) (Source)
  67. Kidney Bean Sprouts
    68.1mg (5% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  68. Citronella (Lemon Grass)
    67.7mg (5% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  69. Cooked Tomatoes
    67.2mg (5% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  70. Cooked Scallop Squash
    67.2mg (5% DV) in 1 cup, mashed
    Database: Standard Release (Common) (Source)
  71. Cooked Zucchini
    66.6mg (5% DV) in 1 cup, sliced
    Database: Standard Release (Common) (Source)
  72. Cooked Yam
    66.6mg (5% DV) in 1 cup, cubes
    Database: Standard Release (Common) (Source)
  73. Cooked Acorn Squash
    66.2mg (5% DV) in 1 cup, mashed
    Database: Standard Release (Common) (Source)
  74. Sweet White Corn
    65mg (5% DV) in 1 ear, small (5-1/2 inch to 6-1/2 inch long)
    Database: Standard Release (Common) (Source)
  75. Cooked Garden Cress
    64.8mg (5% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  76. Cooked Beets
    64.6mg (5% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  77. Jute Potherb (Molokhiya) (Cooked)
    62.6mg (5% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  78. Sweet Potatoes
    62.5mg (5% DV) in 1 cup, cubes
    Database: Standard Release (Common) (Source)
  79. Kohlrabi
    62.1mg (5% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  80. Cooked Sweet Potatoes
    61.6mg (5% DV) in 1 medium (2 inch dia, 5 inch long, raw)
    Database: Standard Release (Common) (Source)
  81. Okra
    61mg (5% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  82. Cooked Collards
    60.8mg (5% DV) in 1 cup, chopped
    Database: Standard Release (Common) (Source)
  83. Brussels Sprouts (Raw)
    60.7mg (5% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  84. White Button Mushrooms
    60.2mg (5% DV) in 1 cup, pieces or slices
    Database: Standard Release (Common) (Source)
  85. Raw White Button Mushrooms (Exposed To Sunlight Or Uv)
    60.2mg (5% DV) in 1 cup pieces or slices
    Database: Standard Release (Common) (Source)
  86. Broccoli
    60.1mg (5% DV) in 1 cup chopped
    Database: Standard Release (Common) (Source)
  87. Boiled Potatoes
    59.8mg (5% DV) in 1 potato (2-1/2 inch dia, sphere)
    Database: Standard Release (Common) (Source)
  88. Cooked Beet Greens
    59mg (5% DV) in 1 cup (1 inch pieces)
    Database: Standard Release (Common) (Source)
  89. Cooked Mustard Greens
    58.8mg (5% DV) in 1 cup, chopped
    Database: Standard Release (Common) (Source)
  90. Sun-Dried Hot Chile Peppers
    58.8mg (5% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  91. Cooked Hawaiin Mountain Yam
    58mg (5% DV) in 1 cup, cubes
    Database: Standard Release (Common) (Source)
  92. Cooked Swiss Chard
    57.8mg (5% DV) in 1 cup, chopped
    Database: Standard Release (Common) (Source)
  93. Tahitian Taro
    56.3mg (5% DV) in 1 cup slices
    Database: Standard Release (Common) (Source)
  94. Mung Bean Sprouts
    56.2mg (4% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  95. Pumpkin Leaves (Cooked)
    56.1mg (4% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  96. Cassava
    55.6mg (4% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  97. Cooked Butternut Squash
    55.4mg (4% DV) in 1 cup, cubes
    Database: Standard Release (Common) (Source)
  98. Canned Tomato Paste
    54.8mg (4% DV) in 1/4 cup
    Database: Standard Release (Common) (Source)
  99. Cooked Kale
    54.6mg (4% DV) in 1 cup, chopped
    Database: Standard Release (Common) (Source)
  100. Beets (Raw)
    54.4mg (4% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  101. Cooked Parsnips
    53.8mg (4% DV) in 1/2 cup slices
    Database: Standard Release (Common) (Source)
  102. Cooked Crookneck Summer Squash
    52.2mg (4% DV) in 1 cup, sliced
    Database: Standard Release (Common) (Source)
  103. Vinespinach
    52mg (4% DV) in 100 grams
    Database: Standard Release (Common) (Source)
  104. Maitake Mushrooms
    51.8mg (4% DV) in 1 cup diced
    Database: Standard Release (Common) (Source)
  105. Cooked Green Cauliflower
    51.3mg (4% DV) in 1/5 head
    Database: Standard Release (Common) (Source)
  106. Cooked Okra
    51.2mg (4% DV) in 1 cup slices
    Database: Standard Release (Common) (Source)
  107. Acorn Squash
    50.4mg (4% DV) in 1 cup, cubes
    Database: Standard Release (Common) (Source)
  108. Yellow Tomatoes
    50mg (4% DV) in 1 cup, chopped
    Database: Standard Release (Common) (Source)
  109. Cooked Cabbage
    49.5mg (4% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  110. Cooked Red Cabbage
    49.5mg (4% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  111. Pak-Choi (Bok Choy) (Cooked)
    49.3mg (4% DV) in 1 cup, shredded
    Database: Standard Release (Common) (Source)
  112. Cooked Yellow Snap Beans
    48.8mg (4% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  113. Cooked Savoy Cabbage
    47.9mg (4% DV) in 1 cup, shredded
    Database: Standard Release (Common) (Source)
  114. Cooked Hubbard Squash
    47.2mg (4% DV) in 1 cup, cubes
    Database: Standard Release (Common) (Source)
  115. Cauliflower
    47.1mg (4% DV) in 1 cup chopped (1/2 inch pieces)
    Database: Standard Release (Common) (Source)
  116. Zucchini
    47.1mg (4% DV) in 1 cup, chopped
    Database: Standard Release (Common) (Source)
  117. Scallop Squash
    46.8mg (4% DV) in 1 cup slices
    Database: Standard Release (Common) (Source)
  118. Cooked Carrots
    46.8mg (4% DV) in 1 cup slices
    Database: Standard Release (Common) (Source)
  119. Cooked Lotus Root
    46.8mg (4% DV) in 1/2 cup
    Database: Standard Release (Common) (Source)
  120. Onions
    46.4mg (4% DV) in 1 cup, chopped
    Database: Standard Release (Common) (Source)
  121. Cooked Chayote
    46.4mg (4% DV) in 1 cup (1 inch pieces)
    Database: Standard Release (Common) (Source)
  122. Butternut Squash
    46.2mg (4% DV) in 1 cup, cubes
    Database: Standard Release (Common) (Source)
  123. Dried Fungi Cloud Ears
    46mg (4% DV) in 5 pieces
    Database: Standard Release (Common) (Source)
  124. Cooked Pumpkin Flowers
    45.6mg (4% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  125. Sweet Yellow Peppers
    44.6mg (4% DV) in 1 pepper, large (3-3/4 inch long, 3 inch dia)
    Database: Standard Release (Common) (Source)
  126. Bitter Melon (Cooked)
    44.6mg (4% DV) in 1 cup (1/2 inch pieces)
    Database: Standard Release (Common) (Source)
  127. Cooked Dandelion Greens
    44.1mg (4% DV) in 1 cup, chopped
    Database: Standard Release (Common) (Source)
  128. Fennel
    43.5mg (3% DV) in 1 cup, sliced
    Database: Standard Release (Common) (Source)
  129. Cooked Chrysanthemum
    43mg (3% DV) in 1 cup (1 inch pieces)
    Database: Standard Release (Common) (Source)
  130. Chinese Broccoli
    43mg (3% DV) in 100 grams
    Database: Standard Release (Common) (Source)
  131. Radish Sprouts
    42.9mg (3% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  132. Summer Squash
    42.9mg (3% DV) in 1 cup, sliced
    Database: Standard Release (Common) (Source)
  133. Cooked Purslane
    42.6mg (3% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  134. Cooked Shiitake Mushrooms
    42.1mg (3% DV) in 1 cup pieces
    Database: Standard Release (Common) (Source)
  135. Serrano Peppers
    42mg (3% DV) in 1 cup, chopped
    Database: Standard Release (Common) (Source)
  136. Mustard Spinach
    42mg (3% DV) in 1 cup, chopped
    Database: Standard Release (Common) (Source)
  137. Cooked Turnip Greens
    41.8mg (3% DV) in 1 cup, chopped
    Database: Standard Release (Common) (Source)
  138. Cooked Swamp Cabbage
    41.2mg (3% DV) in 1 cup, chopped
    Database: Standard Release (Common) (Source)
  139. Crookneck Summer Squash
    40.6mg (3% DV) in 1 cup sliced
    Database: Standard Release (Common) (Source)
  140. Pumpkin Leaves
    40.6mg (3% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  141. Cooked Turnips
    40.6mg (3% DV) in 1 cup, cubes
    Database: Standard Release (Common) (Source)
  142. Sweet Onions
    40mg (3% DV) in 1 nlea serving
    Database: Standard Release (Common) (Source)
  143. Canned Mung Bean Sprouts
    40mg (3% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  144. Cooked Cauliflower
    39.7mg (3% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  145. Green Cauliflower
    39.7mg (3% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  146. Banana Peppers
    39.7mg (3% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  147. Cooked New Zealand Spinach
    39.6mg (3% DV) in 1 cup, chopped
    Database: Standard Release (Common) (Source)
  148. Cooked Green Beans (Previously Frozen)
    39.2mg (3% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  149. Cooked Winter Squash
    39mg (3% DV) in 1 cup, cubes
    Database: Standard Release (Common) (Source)
  150. Pickled Beets
    38.6mg (3% DV) in 1 cup slices
    Database: Standard Release (Common) (Source)
  151. Stewed Tomatoes
    38.4mg (3% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  152. Yellow Snap Beans
    38mg (3% DV) in 1 cup 1/2 inch pieces
    Database: Standard Release (Common) (Source)
  153. Garden Cress
    38mg (3% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  154. Green Snap Beans (Raw)
    38mg (3% DV) in 1 cup 1/2 inch pieces
    Database: Standard Release (Common) (Source)
  155. Cooked Celery
    37.5mg (3% DV) in 1 cup, diced
    Database: Standard Release (Common) (Source)
  156. Chicory Roots
    36.6mg (3% DV) in 1 root
    Database: Standard Release (Common) (Source)
  157. Dandelion Greens
    36.3mg (3% DV) in 1 cup, chopped
    Database: Standard Release (Common) (Source)
  158. Cooked Green Snap Beans
    36.3mg (3% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  159. Cooked Chinese Broccoli
    36.1mg (3% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  160. Kimchi
    36mg (3% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  161. Tomatoes
    35.8mg (3% DV) in 1 cup cherry tomatoes
    Database: Standard Release (Common) (Source)
  162. Cooked Oriental Radishes
    35.3mg (3% DV) in 1 cup, sliced
    Database: Standard Release (Common) (Source)
  163. Turnips
    35.1mg (3% DV) in 1 cup, cubes
    Database: Standard Release (Common) (Source)
  164. Parsley
    34.8mg (3% DV) in 1 cup chopped
    Database: Standard Release (Common) (Source)
  165. Green Tomatoes
    34.4mg (3% DV) in 1 medium
    Database: Standard Release (Common) (Source)
  166. Dried Ancho Peppers
    34.2mg (3% DV) in 1 pepper
    Database: Standard Release (Common) (Source)
  167. Cooked Okra (Previously Frozen)
    34mg (3% DV) in 1/2 cup slices
    Database: Standard Release (Common) (Source)
  168. Snow Peas
    33.4mg (3% DV) in 1 cup, whole
    Database: Standard Release (Common) (Source)
  169. Cooked Escarole
    33mg (3% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  170. Bamboo Shoots (Canned)
    32.8mg (3% DV) in 1 cup (1/8 inch slices)
    Database: Standard Release (Common) (Source)
  171. Mustard Greens
    32.5mg (3% DV) in 1 cup, chopped
    Database: Standard Release (Common) (Source)
  172. Cooked Mustard Spinach
    32.4mg (3% DV) in 1 cup, chopped
    Database: Standard Release (Common) (Source)
  173. Leeks
    31.2mg (2% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  174. Sweet Red Bell Peppers
    30.9mg (2% DV) in 1 medium (approx 2-3/4 inch long, 2-1/2 dia.)
    Database: Standard Release (Common) (Source)
  175. Chantarelle Mushrooms
    30.8mg (2% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  176. Green Bell Peppers
    29.8mg (2% DV) in 1 cup, chopped
    Database: Standard Release (Common) (Source)
  177. Savoy Cabbage
    29.4mg (2% DV) in 1 cup, shredded
    Database: Standard Release (Common) (Source)
  178. Broccoli Raab (Rapini)
    29.2mg (2% DV) in 1 cup chopped
    Database: Standard Release (Common) (Source)
  179. Bitter Melon
    28.8mg (2% DV) in 1 cup (1/2 inch pieces)
    Database: Standard Release (Common) (Source)
  180. Sauerkraut
    28.4mg (2% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  181. Chrysanthemum Leaves
    27.5mg (2% DV) in 1 cup, chopped
    Database: Standard Release (Common) (Source)
  182. Oriental Radishes
    26.7mg (2% DV) in 1 cup slices
    Database: Standard Release (Common) (Source)
  183. Red Cabbage
    26.7mg (2% DV) in 1 cup, chopped
    Database: Standard Release (Common) (Source)
  184. Winter Squash
    26.7mg (2% DV) in 1 cup, cubes
    Database: Standard Release (Common) (Source)
  185. Bok Choy
    25.9mg (2% DV) in 1 cup, shredded
    Database: Standard Release (Common) (Source)
  186. Carrots
    25.2mg (2% DV) in 1 large (7-1/4 inch to 8-/1/2 inch long)
    Database: Standard Release (Common) (Source)
  187. Cucumber
    25mg (2% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  188. Hubbard Squash
    24.4mg (2% DV) in 1 cup, cubes
    Database: Standard Release (Common) (Source)
  189. Red Bell Peppers (Cooked)
    24.4mg (2% DV) in 1 cup chopped
    Database: Standard Release (Common) (Source)
  190. Boiled Red Bell Peppers
    24.3mg (2% DV) in 1 cup, strips
    Database: Standard Release (Common) (Source)
  191. Cooked Green Bell Peppers
    24.3mg (2% DV) in 1 cup, chopped or strips
    Database: Standard Release (Common) (Source)
  192. Bamboo Shoots (Cooked)
    24mg (2% DV) in 1 cup (1/2 inch slices)
    Database: Standard Release (Common) (Source)
  193. Baby Carrots
    23.8mg (2% DV) in 1 nlea serving
    Database: Standard Release (Common) (Source)
  194. Cooked Nopales
    23.8mg (2% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  195. Radishes
    23.2mg (2% DV) in 1 cup slices
    Database: Standard Release (Common) (Source)
  196. Turnip Greens
    23.1mg (2% DV) in 1 cup, chopped
    Database: Standard Release (Common) (Source)
  197. Alfalfa Sprouts
    23.1mg (2% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  198. Cabbage
    23.1mg (2% DV) in 1 cup, chopped
    Database: Standard Release (Common) (Source)
  199. Swamp Cabbage
    21.8mg (2% DV) in 1 cup, chopped
    Database: Standard Release (Common) (Source)
  200. Cooked Spaghetti Squash
    21.7mg (2% DV) in 1 cup
    Database: Standard Release (Common) (Source)
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