200 Vegetables Highest in Potassium, K

1. Cooked Beet Greens

   1309mg (28% DV) in 1 cup (1 inch pieces)

   Database: Standard Release (Common) (Source)
2. Canned Tomato Puree

   1097.5mg (23% DV) in 1 cup

   Database: Standard Release (Common) (Source)
3. Cooked Lima Beans

   969mg (21% DV) in 1 cup

   Database: Standard Release (Common) (Source)
4. Cooked Swiss Chard

   960.8mg (20% DV) in 1 cup, chopped

   Database: Standard Release (Common) (Source)
5. Baked Russet Potatoes

   951.5mg (20% DV) in 1 potato medium (2-1/4 inch to 3-1/4 inch dia.)

   Database: Standard Release (Common) (Source)
6. Baked Red Potatoes

   942.9mg (20% DV) in 1 potato medium (2-1/4 inch to 3-1/4 inch dia.)

   Database: Standard Release (Common) (Source)
7. Baked Potatoes

   941.1mg (20% DV) in 1 potato medium (2-1/4 inch to 3-1/4 inch dia)

   Database: Standard Release (Common) (Source)
8. Baked Potatoes (With Skin)

   925.6mg (20% DV) in 1 potato medium

   Database: Standard Release (Common) (Source)
9. Cooked Yam

   911.2mg (19% DV) in 1 cup, cubes

   Database: Standard Release (Common) (Source)
10. Baked Acorn Squash

    895.9mg (19% DV) in 1 cup, cubes

    Database: Standard Release (Common) (Source)
11. Cooked Tahitian Taro

    853.5mg (18% DV) in 1 cup slices

    Database: Standard Release (Common) (Source)
12. Cooked Spinach

    838.8mg (18% DV) in 1 cup

    Database: Standard Release (Common) (Source)
13. Yautia

    807.3mg (17% DV) in 1 cup, sliced

    Database: Standard Release (Common) (Source)
14. Bamboo Shoots

    804.8mg (17% DV) in 1 cup (1/2 inch slices)

    Database: Standard Release (Common) (Source)
15. Succotash

    787.2mg (17% DV) in 1 cup

    Database: Standard Release (Common) (Source)
16. Tahitian Taro

    757.5mg (16% DV) in 1 cup slices

    Database: Standard Release (Common) (Source)
17. Boiled Sweet Potatoes

    754.4mg (16% DV) in 1 cup, mashed

    Database: Standard Release (Common) (Source)
18. Cooked Hubbard Squash

    733.9mg (16% DV) in 1 cup, cubes

    Database: Standard Release (Common) (Source)
19. Cooked Hawaiin Mountain Yam

    717.8mg (15% DV) in 1 cup, cubes

    Database: Standard Release (Common) (Source)
20. Canned Lima Beans

    706.8mg (15% DV) in 1 cup

    Database: Standard Release (Common) (Source)
21. Sun-Dried Hot Chile Peppers

    691.9mg (15% DV) in 1 cup

    Database: Standard Release (Common) (Source)
22. Mustard Spinach

    673.5mg (14% DV) in 1 cup, chopped

    Database: Standard Release (Common) (Source)
23. Canned Tomato Paste

    669.2mg (14% DV) in 1/4 cup

    Database: Standard Release (Common) (Source)
24. Cooked Acorn Squash

    644.4mg (14% DV) in 1 cup, mashed

    Database: Standard Release (Common) (Source)
25. Bamboo Shoots (Cooked)

    639.6mg (14% DV) in 1 cup (1/2 inch slices)

    Database: Standard Release (Common) (Source)
26. Cooked Taro

    638.9mg (14% DV) in 1 cup, sliced

    Database: Standard Release (Common) (Source)
27. Pak-Choi (Bok Choy) (Cooked)

    630.7mg (13% DV) in 1 cup, shredded

    Database: Standard Release (Common) (Source)
28. Taro

    614.6mg (13% DV) in 1 cup, sliced

    Database: Standard Release (Common) (Source)
29. Baked Potato (No Skin)

    610mg (13% DV) in 1 potato (2-1/3 inch x 4-3/4 inch)

    Database: Standard Release (Common) (Source)
30. Cooked Butternut Squash

    582.2mg (12% DV) in 1 cup, cubes

    Database: Standard Release (Common) (Source)
31. Cooked Chrysanthemum

    569mg (12% DV) in 1 cup (1 inch pieces)

    Database: Standard Release (Common) (Source)
32. Stirfried Soybean Sprouts

    567mg (12% DV) in 100 grams

    Database: Standard Release (Common) (Source)
33. Cooked Pumpkin

    563.5mg (12% DV) in 1 cup, mashed

    Database: Standard Release (Common) (Source)
34. Cooked Purslane

    561.2mg (12% DV) in 1 cup

    Database: Standard Release (Common) (Source)
35. Cooked Kohlrabi

    561mg (12% DV) in 1 cup slices

    Database: Standard Release (Common) (Source)
36. Cassava

    558.3mg (12% DV) in 1 cup

    Database: Standard Release (Common) (Source)
37. Cooked White Button Mushrooms

    555.4mg (12% DV) in 1 cup pieces

    Database: Standard Release (Common) (Source)
38. Arrowroot

    544.8mg (12% DV) in 1 cup, sliced

    Database: Standard Release (Common) (Source)
39. Baked Sweet Potatoes

    541.5mg (12% DV) in 1 medium (2 inch dia, 5 inch long, raw)

    Database: Standard Release (Common) (Source)
40. Mashed Sweet Potatoes

    535.5mg (11% DV) in 1 cup

    Database: Standard Release (Common) (Source)
41. Portobellos (Exposed To Sunlight Or Uv)

    528.8mg (11% DV) in 1 cup sliced

    Database: Standard Release (Common) (Source)
42. Cooked Tomatoes

    523.2mg (11% DV) in 1 cup

    Database: Standard Release (Common) (Source)
43. Cooked Beets

    518.5mg (11% DV) in 1 cup

    Database: Standard Release (Common) (Source)
44. Boiled Potatoes

    515.4mg (11% DV) in 1 potato (2-1/2 inch dia, sphere)

    Database: Standard Release (Common) (Source)
45. Cooked Mustard Spinach

    513mg (11% DV) in 1 cup, chopped

    Database: Standard Release (Common) (Source)
46. Vinespinach

    510mg (11% DV) in 100 grams

    Database: Standard Release (Common) (Source)
47. Canned Pumpkin

    504.7mg (11% DV) in 1 cup

    Database: Standard Release (Common) (Source)
48. Parsnips

    498.8mg (11% DV) in 1 cup slices

    Database: Standard Release (Common) (Source)
49. Brussels Sprouts (Cooked)

    494.5mg (11% DV) in 1 cup

    Database: Standard Release (Common) (Source)
50. Cooked Winter Squash

    494.1mg (11% DV) in 1 cup, cubes

    Database: Standard Release (Common) (Source)
51. Butternut Squash

    492.8mg (10% DV) in 1 cup, cubes

    Database: Standard Release (Common) (Source)
52. Acorn Squash

    485.8mg (10% DV) in 1 cup, cubes

    Database: Standard Release (Common) (Source)
53. Citronella (Lemon Grass)

    484.4mg (10% DV) in 1 cup

    Database: Standard Release (Common) (Source)
54. Jute Potherb (Molokhiya) (Cooked)

    478.5mg (10% DV) in 1 cup

    Database: Standard Release (Common) (Source)
55. Cooked Garden Cress

    476.6mg (10% DV) in 1 cup

    Database: Standard Release (Common) (Source)
56. Cooked Zucchini

    475.2mg (10% DV) in 1 cup, sliced

    Database: Standard Release (Common) (Source)
57. Artichokes (Globe Or French)

    473.6mg (10% DV) in 1 artichoke, medium

    Database: Standard Release (Common) (Source)
58. Kohlrabi

    472.5mg (10% DV) in 1 cup

    Database: Standard Release (Common) (Source)
59. Celeriac

    468mg (10% DV) in 1 cup

    Database: Standard Release (Common) (Source)
60. Pea Sprouts

    457.2mg (10% DV) in 1 cup

    Database: Standard Release (Common) (Source)
61. Broccoli (Cooked)

    457.1mg (10% DV) in 1 cup chopped

    Database: Standard Release (Common) (Source)
62. Lotus Root

    450.4mg (10% DV) in 10 slices (2-1/2 inch dia)

    Database: Standard Release (Common) (Source)
63. Cooked Burdock Root

    450mg (10% DV) in 1 cup (1 inch pieces)

    Database: Standard Release (Common) (Source)
64. Sweet Potatoes

    448.2mg (10% DV) in 1 cup, cubes

    Database: Standard Release (Common) (Source)
65. Cooked Artichokes (Globe Or French)

    443.5mg (9% DV) in 1 cup

    Database: Standard Release (Common) (Source)
66. Beets (Raw)

    442mg (9% DV) in 1 cup

    Database: Standard Release (Common) (Source)
67. Cooked Green Peas (Salted)

    433.6mg (9% DV) in 1 cup

    Database: Standard Release (Common) (Source)
68. Cooked Green Peas

    433.6mg (9% DV) in 1 cup

    Database: Standard Release (Common) (Source)
69. White Button Mushrooms (Stir-Fried)

    427.7mg (9% DV) in 1 cup sliced

    Database: Standard Release (Common) (Source)
70. Rutabagas (Neeps Swedes)

    427mg (9% DV) in 1 cup, cubes

    Database: Standard Release (Common) (Source)
71. Cooked Celery

    426mg (9% DV) in 1 cup, diced

    Database: Standard Release (Common) (Source)
72. Cooked Oriental Radishes

    419mg (9% DV) in 1 cup, sliced

    Database: Standard Release (Common) (Source)
73. Canned Asparagus

    416.2mg (9% DV) in 1 cup

    Database: Standard Release (Common) (Source)
74. Dried Ancho Peppers

    409.9mg (9% DV) in 1 pepper

    Database: Standard Release (Common) (Source)
75. Winter Squash

    406mg (9% DV) in 1 cup, cubes

    Database: Standard Release (Common) (Source)
76. Asparagus (Cooked)

    403.2mg (9% DV) in 1 cup

    Database: Standard Release (Common) (Source)
77. Bitter Melon (Cooked)

    395.6mg (8% DV) in 1 cup (1/2 inch pieces)

    Database: Standard Release (Common) (Source)
78. Sweet Yellow Peppers

    394.3mg (8% DV) in 1 pepper, large (3-3/4 inch long, 3 inch dia)

    Database: Standard Release (Common) (Source)
79. Cooked Red Cabbage

    393mg (8% DV) in 1 cup

    Database: Standard Release (Common) (Source)
80. Yellow Sweet Corn

    391.5mg (8% DV) in 1 cup

    Database: Standard Release (Common) (Source)
81. Raw Cremini Mushrooms (Exposed To Sunlight Or Uv)

    389.8mg (8% DV) in 1 cup whole

    Database: Standard Release (Common) (Source)
82. Cremini Mushrooms

    389.8mg (8% DV) in 1 cup whole

    Database: Standard Release (Common) (Source)
83. Cooked Snow Peas

    384mg (8% DV) in 1 cup

    Database: Standard Release (Common) (Source)
84. Cooked Yellow Snap Beans

    373.8mg (8% DV) in 1 cup

    Database: Standard Release (Common) (Source)
85. Hubbard Squash

    371.2mg (8% DV) in 1 cup, cubes

    Database: Standard Release (Common) (Source)
86. Fiddlehead Ferns

    370mg (8% DV) in 100 grams

    Database: Standard Release (Common) (Source)
87. Cooked Escarole

    367.5mg (8% DV) in 1 cup

    Database: Standard Release (Common) (Source)
88. Cooked Rutabagas (Neeps Swedes)

    367.2mg (8% DV) in 1 cup, cubes

    Database: Standard Release (Common) (Source)
89. Cooked Carrots

    366.6mg (8% DV) in 1 cup slices

    Database: Standard Release (Common) (Source)
90. Oyster Mushrooms

    361.2mg (8% DV) in 1 cup sliced

    Database: Standard Release (Common) (Source)
91. Fennel

    360.2mg (8% DV) in 1 cup, sliced

    Database: Standard Release (Common) (Source)
92. Yellow Tomatoes

    358.6mg (8% DV) in 1 cup, chopped

    Database: Standard Release (Common) (Source)
93. Peas

    353.8mg (8% DV) in 1 cup

    Database: Standard Release (Common) (Source)
94. Tomatoes

    353.1mg (8% DV) in 1 cup cherry tomatoes

    Database: Standard Release (Common) (Source)
95. Cooked Onions

    348.6mg (7% DV) in 1 cup

    Database: Standard Release (Common) (Source)
96. Cooked Podded Peas

    347.2mg (7% DV) in 1 cup

    Database: Standard Release (Common) (Source)
97. Cooked Summer Squash

    345.6mg (7% DV) in 1 cup, sliced

    Database: Standard Release (Common) (Source)
98. Kidney Bean Sprouts

    344.1mg (7% DV) in 1 cup

    Database: Standard Release (Common) (Source)
99. Brussels Sprouts (Raw)

    342.3mg (7% DV) in 1 cup

    Database: Standard Release (Common) (Source)
100. Soybean Sprouts

     338.8mg (7% DV) in 1 cup

     Database: Standard Release (Common) (Source)
101. Cooked Scallop Squash

     336mg (7% DV) in 1 cup, mashed

     Database: Standard Release (Common) (Source)
102. Cooked Soybean Sprouts

     333.7mg (7% DV) in 1 cup

     Database: Standard Release (Common) (Source)
103. Parsley

     332.4mg (7% DV) in 1 cup chopped

     Database: Standard Release (Common) (Source)
104. Zucchini

     323.6mg (7% DV) in 1 cup, chopped

     Database: Standard Release (Common) (Source)
105. Serrano Peppers

     320.3mg (7% DV) in 1 cup, chopped

     Database: Standard Release (Common) (Source)
106. Cauliflower

     319.9mg (7% DV) in 1 cup chopped (1/2 inch pieces)

     Database: Standard Release (Common) (Source)
107. Cooked Crookneck Summer Squash

     318.6mg (7% DV) in 1 cup, sliced

     Database: Standard Release (Common) (Source)
108. Banana Peppers

     317.4mg (7% DV) in 1 cup

     Database: Standard Release (Common) (Source)
109. Portobellos Mushrooms

     313mg (7% DV) in 1 cup diced

     Database: Standard Release (Common) (Source)
110. Raw Portobellos (Exposed To Sunlight Or Uv)

     313mg (7% DV) in 1 cup diced

     Database: Standard Release (Common) (Source)
111. Pumpkin Leaves (Cooked)

     311mg (7% DV) in 1 cup

     Database: Standard Release (Common) (Source)
112. Garden Cress

     303mg (6% DV) in 1 cup

     Database: Standard Release (Common) (Source)
113. Okra

     299mg (6% DV) in 1 cup

     Database: Standard Release (Common) (Source)
114. Summer Squash

     296.1mg (6% DV) in 1 cup, sliced

     Database: Standard Release (Common) (Source)
115. Cooked Cabbage

     294mg (6% DV) in 1 cup

     Database: Standard Release (Common) (Source)
116. Cooked Turnip Greens

     292.3mg (6% DV) in 1 cup, chopped

     Database: Standard Release (Common) (Source)
117. Cooked Broccoli Raab

     291.6mg (6% DV) in 1 nlea serving

     Database: Standard Release (Common) (Source)
118. Cooked Nopales

     290.6mg (6% DV) in 1 cup

     Database: Standard Release (Common) (Source)
119. Beet Greens (Raw)

     289.6mg (6% DV) in 1 cup

     Database: Standard Release (Common) (Source)
120. Chrysanthemum Leaves

     289.2mg (6% DV) in 1 cup, chopped

     Database: Standard Release (Common) (Source)
121. Broccoli

     287.6mg (6% DV) in 1 cup chopped

     Database: Standard Release (Common) (Source)
122. Cooked Parsnips

     286.3mg (6% DV) in 1/2 cup slices

     Database: Standard Release (Common) (Source)
123. Cooked Lentil Sprouts

     284mg (6% DV) in 100 grams

     Database: Standard Release (Common) (Source)
124. Crookneck Summer Squash

     281.9mg (6% DV) in 1 cup sliced

     Database: Standard Release (Common) (Source)
125. Cooked Swamp Cabbage

     278.3mg (6% DV) in 1 cup, chopped

     Database: Standard Release (Common) (Source)
126. Cooked Chayote

     276.8mg (6% DV) in 1 cup (1 inch pieces)

     Database: Standard Release (Common) (Source)
127. Cooked Turnips

     276.1mg (6% DV) in 1 cup, cubes

     Database: Standard Release (Common) (Source)
128. Bitter Melon

     275.3mg (6% DV) in 1 cup (1/2 inch pieces)

     Database: Standard Release (Common) (Source)
129. Chinese Broccoli

     274mg (6% DV) in 100 grams

     Database: Standard Release (Common) (Source)
130. Chantarelle Mushrooms

     273.2mg (6% DV) in 1 cup

     Database: Standard Release (Common) (Source)
131. Morel Mushrooms

     271.3mg (6% DV) in 1 cup

     Database: Standard Release (Common) (Source)
132. Asparagus

     270.7mg (6% DV) in 1 cup

     Database: Standard Release (Common) (Source)
133. Radishes

     270.3mg (6% DV) in 1 cup slices

     Database: Standard Release (Common) (Source)
134. Cooked Celeriac

     268.2mg (6% DV) in 1 cup pieces

     Database: Standard Release (Common) (Source)
135. Cooked Savoy Cabbage

     266.8mg (6% DV) in 1 cup, shredded

     Database: Standard Release (Common) (Source)
136. Oriental Radishes

     263.3mg (6% DV) in 1 cup slices

     Database: Standard Release (Common) (Source)
137. Pickled Beets

     261.1mg (6% DV) in 1 cup slices

     Database: Standard Release (Common) (Source)
138. Green Bell Peppers

     260.8mg (6% DV) in 1 cup, chopped

     Database: Standard Release (Common) (Source)
139. Palm Hearts (Canned)

     258.4mg (5% DV) in 1 cup

     Database: Standard Release (Common) (Source)
140. Sweet Red Bell Peppers

     251.1mg (5% DV) in 1 medium (approx 2-3/4 inch long, 2-1/2 dia.)

     Database: Standard Release (Common) (Source)
141. Green Tomatoes

     250.9mg (5% DV) in 1 medium

     Database: Standard Release (Common) (Source)
142. Cooked Green Cauliflower

     250.2mg (5% DV) in 1/5 head

     Database: Standard Release (Common) (Source)
143. Stewed Tomatoes

     249.5mg (5% DV) in 1 cup

     Database: Standard Release (Common) (Source)
144. Turnips

     248.3mg (5% DV) in 1 cup, cubes

     Database: Standard Release (Common) (Source)
145. Lentil Sprouts

     247.9mg (5% DV) in 1 cup

     Database: Standard Release (Common) (Source)
146. Cooked Dandelion Greens

     243.6mg (5% DV) in 1 cup, chopped

     Database: Standard Release (Common) (Source)
147. Sauerkraut

     241.4mg (5% DV) in 1 cup

     Database: Standard Release (Common) (Source)
148. Scallop Squash

     236.6mg (5% DV) in 1 cup slices

     Database: Standard Release (Common) (Source)
149. Onions

     233.6mg (5% DV) in 1 cup, chopped

     Database: Standard Release (Common) (Source)
150. Carrots

     230.4mg (5% DV) in 1 large (7-1/4 inch to 8-/1/2 inch long)

     Database: Standard Release (Common) (Source)
151. Cooked Chinese Broccoli

     229.7mg (5% DV) in 1 cup

     Database: Standard Release (Common) (Source)
152. Cooked Mustard Greens

     226.8mg (5% DV) in 1 cup, chopped

     Database: Standard Release (Common) (Source)
153. Kimchi

     226.5mg (5% DV) in 1 cup

     Database: Standard Release (Common) (Source)
154. Cooked Sweet White Corn

     224.3mg (5% DV) in 1 ear, small (5-1/2 inch to 6-1/2 inch long)

     Database: Standard Release (Common) (Source)
155. Boiled Red Bell Peppers

     224.1mg (5% DV) in 1 cup, strips

     Database: Standard Release (Common) (Source)
156. Cooked Green Bell Peppers

     224.1mg (5% DV) in 1 cup, chopped or strips

     Database: Standard Release (Common) (Source)
157. White Button Mushrooms

     222.6mg (5% DV) in 1 cup, pieces or slices

     Database: Standard Release (Common) (Source)
158. Raw White Button Mushrooms (Exposed To Sunlight Or Uv)

     222.6mg (5% DV) in 1 cup pieces or slices

     Database: Standard Release (Common) (Source)
159. Cooked Collards

     222.3mg (5% DV) in 1 cup, chopped

     Database: Standard Release (Common) (Source)
160. Nopales

     221mg (5% DV) in 1 cup, sliced

     Database: Standard Release (Common) (Source)
161. Dandelion Greens

     218.4mg (5% DV) in 1 cup, chopped

     Database: Standard Release (Common) (Source)
162. Cooked Lotus Root

     217.8mg (5% DV) in 1/2 cup

     Database: Standard Release (Common) (Source)
163. Red Cabbage

     216.3mg (5% DV) in 1 cup, chopped

     Database: Standard Release (Common) (Source)
164. Cooked Okra

     216mg (5% DV) in 1 cup slices

     Database: Standard Release (Common) (Source)
165. Mustard Greens

     215mg (5% DV) in 1 cup, chopped

     Database: Standard Release (Common) (Source)
166. Cooked Green Beans (Previously Frozen)

     214.7mg (5% DV) in 1 cup

     Database: Standard Release (Common) (Source)
167. Purslane

     212.4mg (5% DV) in 1 cup

     Database: Standard Release (Common) (Source)
168. Green Snap Beans (Raw)

     211mg (4% DV) in 1 cup 1/2 inch pieces

     Database: Standard Release (Common) (Source)
169. Yellow Snap Beans

     209mg (4% DV) in 1 cup 1/2 inch pieces

     Database: Standard Release (Common) (Source)
170. Red Bell Peppers (Cooked)

     204.6mg (4% DV) in 1 cup chopped

     Database: Standard Release (Common) (Source)
171. Baby Carrots

     201.5mg (4% DV) in 1 nlea serving

     Database: Standard Release (Common) (Source)
172. Canned Mushrooms

     201.2mg (4% DV) in 1 cup

     Database: Standard Release (Common) (Source)
173. Sweet White Corn

     197.1mg (4% DV) in 1 ear, small (5-1/2 inch to 6-1/2 inch long)

     Database: Standard Release (Common) (Source)
174. Cooked Yellow Sweet Corn

     194mg (4% DV) in 1 ear small (5-1/2 inch to 6-1/2 inch long)

     Database: Standard Release (Common) (Source)
175. Green Cauliflower

     192mg (4% DV) in 1 cup

     Database: Standard Release (Common) (Source)
176. Dried Fungi Cloud Ears

     188.5mg (4% DV) in 5 pieces

     Database: Standard Release (Common) (Source)
177. Eggplant

     187.8mg (4% DV) in 1 cup, cubes

     Database: Standard Release (Common) (Source)
178. Cooked Kale

     187.2mg (4% DV) in 1 cup, chopped

     Database: Standard Release (Common) (Source)
179. Cooked New Zealand Spinach

     183.6mg (4% DV) in 1 cup, chopped

     Database: Standard Release (Common) (Source)
180. Cooked Green Snap Beans

     182.5mg (4% DV) in 1 cup

     Database: Standard Release (Common) (Source)
181. Cooked Spaghetti Squash

     181.4mg (4% DV) in 1 cup

     Database: Standard Release (Common) (Source)
182. Bok Choy

     176.4mg (4% DV) in 1 cup, shredded

     Database: Standard Release (Common) (Source)
183. Sweet Onions

     176.1mg (4% DV) in 1 nlea serving

     Database: Standard Release (Common) (Source)
184. Cooked Cauliflower

     176.1mg (4% DV) in 1 cup

     Database: Standard Release (Common) (Source)
185. Swamp Cabbage

     174.7mg (4% DV) in 1 cup, chopped

     Database: Standard Release (Common) (Source)
186. Chicory Roots

     174mg (4% DV) in 1 root

     Database: Standard Release (Common) (Source)
187. Pumpkin Leaves

     170mg (4% DV) in 1 cup

     Database: Standard Release (Common) (Source)
188. Cooked Shiitake Mushrooms

     169.7mg (4% DV) in 1 cup pieces

     Database: Standard Release (Common) (Source)
189. Cooked Okra (Previously Frozen)

     169.3mg (4% DV) in 1/2 cup slices

     Database: Standard Release (Common) (Source)
190. Spinach

     167.4mg (4% DV) in 1 cup

     Database: Standard Release (Common) (Source)
191. Celery

     166.4mg (4% DV) in 1 stalk, large (11 inch-12 inch long)

     Database: Standard Release (Common) (Source)
192. Turnip Greens

     162.8mg (3% DV) in 1 cup, chopped

     Database: Standard Release (Common) (Source)
193. Savoy Cabbage

     161mg (3% DV) in 1 cup, shredded

     Database: Standard Release (Common) (Source)
194. Leeks

     160.2mg (3% DV) in 1 cup

     Database: Standard Release (Common) (Source)
195. Green Chili Peppers

     157.1mg (3% DV) in 1 cup

     Database: Standard Release (Common) (Source)
196. Endive

     157mg (3% DV) in 1 cup

     Database: Standard Release (Common) (Source)
197. Dried Pasilla Peppers

     155.5mg (3% DV) in 1 pepper

     Database: Standard Release (Common) (Source)
198. Mung Bean Sprouts

     155mg (3% DV) in 1 cup

     Database: Standard Release (Common) (Source)
199. Sauteed Green Bell Peppers

     154.1mg (3% DV) in 1 cup chopped

     Database: Standard Release (Common) (Source)
200. Hot Green Chili Peppers

     153mg (3% DV) in 1 pepper

     Database: Standard Release (Common) (Source)