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Nutrient Ranking Tool

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200 Vegetables Highest in Saturated Fats

Ranked by a Common Serving Size
20g Saturated Fats = 100% DV
  1. Sauteed Green Bell Peppers
    1.8g (9% DV) in 1 cup chopped
    Database: Standard Release (Common) (Source)
  2. Red Bell Peppers (Cooked)
    1.7g (8% DV) in 1 cup chopped
    Database: Standard Release (Common) (Source)
  3. Stirfried Soybean Sprouts
    1g (5% DV) in 100 grams
    Database: Standard Release (Common) (Source)
  4. Soybean Sprouts
    0.7g (3% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  5. Cooked Soybean Sprouts
    0.6g (3% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  6. Yellow Sweet Corn
    0.5g (2% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  7. Stewed Tomatoes
    0.5g (3% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  8. Canned Pumpkin
    0.4g (2% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  9. Canned Asparagus
    0.4g (2% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  10. Yellow Onions
    0.3g (2% DV) in 1/4 cup
    Database: Standard Release (Common) (Source)
  11. Cooked Hubbard Squash
    0.3g (1% DV) in 1 cup, cubes
    Database: Standard Release (Common) (Source)
  12. Succotash
    0.3g (1% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  13. Radish Sprouts
    0.3g (1% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  14. Sun-Dried Hot Chile Peppers
    0.3g (2% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  15. Cassava
    0.2g (1% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  16. Cooked Dandelion Greens
    0.2g (1% DV) in 1 cup, chopped
    Database: Standard Release (Common) (Source)
  17. Cooked Yellow Sweet Corn
    0.2g (1% DV) in 1 ear small (5-1/2 inch to 6-1/2 inch long)
    Database: Standard Release (Common) (Source)
  18. Cooked Kale
    0.2g (1% DV) in 1 cup, chopped
    Database: Standard Release (Common) (Source)
  19. Cooked Sweet White Corn
    0.2g (1% DV) in 1 ear, small (5-1/2 inch to 6-1/2 inch long)
    Database: Standard Release (Common) (Source)
  20. Tahitian Taro
    0.2g (1% DV) in 1 cup slices
    Database: Standard Release (Common) (Source)
  21. Canned Lima Beans
    0.2g (1% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  22. Palm Hearts (Canned)
    0.2g (1% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  23. Canned Straw Mushrooms
    0.2g (1% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  24. Cooked Artichokes (Globe Or French)
    0.2g (1% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  25. Cooked Tahitian Taro
    0.2g (1% DV) in 1 cup slices
    Database: Standard Release (Common) (Source)
  26. Brussels Sprouts (Cooked)
    0.2g (1% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  27. Dried Spirulina Seaweed
    0.2g (1% DV) in 1 tablespoon
    Database: Standard Release (Common) (Source)
  28. Cooked Pumpkin
    0.1g in 1 cup, mashed
    Database: Standard Release (Common) (Source)
  29. Cauliflower
    0.1g (1% DV) in 1 cup chopped (1/2 inch pieces)
    Database: Standard Release (Common) (Source)
  30. Cooked Oriental Radishes
    0.1g (1% DV) in 1 cup, sliced
    Database: Standard Release (Common) (Source)
  31. Cooked Celery
    0.1g in 1 cup, diced
    Database: Standard Release (Common) (Source)
  32. Dandelion Greens
    0.1g in 1 cup, chopped
    Database: Standard Release (Common) (Source)
  33. Cooked Spinach
    0.1g in 1 cup
    Database: Standard Release (Common) (Source)
  34. Crookneck Summer Squash
    0.1g (1% DV) in 1 cup sliced
    Database: Standard Release (Common) (Source)
  35. Onions
    0.1g in 1 cup, chopped
    Database: Standard Release (Common) (Source)
  36. Cooked Crookneck Summer Squash
    0.1g (1% DV) in 1 cup, sliced
    Database: Standard Release (Common) (Source)
  37. Cooked Onions
    0.1g in 1 cup
    Database: Standard Release (Common) (Source)
  38. Hubbard Squash
    0.1g (1% DV) in 1 cup, cubes
    Database: Standard Release (Common) (Source)
  39. Cooked Snow Peas
    0.1g in 1 cup
    Database: Standard Release (Common) (Source)
  40. Baked Sweet Potatoes
    0.1g in 1 medium (2 inch dia, 5 inch long, raw)
    Database: Standard Release (Common) (Source)
  41. Boiled Sweet Potatoes
    0.1g (1% DV) in 1 cup, mashed
    Database: Standard Release (Common) (Source)
  42. Cooked White Button Mushrooms
    0.1g in 1 cup pieces
    Database: Standard Release (Common) (Source)
  43. Canned Mushrooms
    0.1g in 1 cup
    Database: Standard Release (Common) (Source)
  44. Cooked Okra
    0.1g in 1 cup slices
    Database: Standard Release (Common) (Source)
  45. Cooked Okra (Previously Frozen)
    0.1g in 1/2 cup slices
    Database: Standard Release (Common) (Source)
  46. Cooked Pumpkin Flowers
    0.1g in 1 cup
    Database: Standard Release (Common) (Source)
  47. Pumpkin Leaves
    0.1g in 1 cup
    Database: Standard Release (Common) (Source)
  48. Scallop Squash
    0.1g in 1 cup slices
    Database: Standard Release (Common) (Source)
  49. Cooked Scallop Squash
    0.1g in 1 cup, mashed
    Database: Standard Release (Common) (Source)
  50. Zucchini
    0.1g (1% DV) in 1 cup, chopped
    Database: Standard Release (Common) (Source)
  51. Cooked Zucchini
    0.1g (1% DV) in 1 cup, sliced
    Database: Standard Release (Common) (Source)
  52. Baked Acorn Squash
    0.1g in 1 cup, cubes
    Database: Standard Release (Common) (Source)
  53. Spaghetti Squash
    0.1g (1% DV) in 1 cup, cubes
    Database: Standard Release (Common) (Source)
  54. Cooked Spaghetti Squash
    0.1g in 1 cup
    Database: Standard Release (Common) (Source)
  55. Mashed Sweet Potatoes
    0.1g (1% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  56. Sweet White Corn
    0.1g (1% DV) in 1 ear, small (5-1/2 inch to 6-1/2 inch long)
    Database: Standard Release (Common) (Source)
  57. Cooked Yellow Snap Beans
    0.1g in 1 cup
    Database: Standard Release (Common) (Source)
  58. Spirulina
    0.1g (1% DV) in 100 grams
    Database: Standard Release (Common) (Source)
  59. Baked Potatoes (With Skin)
    0.1g in 1 potato medium
    Database: Standard Release (Common) (Source)
  60. Yellow Tomatoes
    0.1g in 1 cup, chopped
    Database: Standard Release (Common) (Source)
  61. Low Sodium Sour Pickles
    0.1g in 1 cup, chopped or diced
    Database: Standard Release (Common) (Source)
  62. Cooked Green Peas (Salted)
    0.1g in 1 cup
    Database: Standard Release (Common) (Source)
  63. Sweet Red Bell Peppers
    0.1g in 1 medium (approx 2-3/4 inch long, 2-1/2 dia.)
    Database: Standard Release (Common) (Source)
  64. Citronella (Lemon Grass)
    0.1g in 1 cup
    Database: Standard Release (Common) (Source)
  65. Oyster Mushrooms
    0.1g in 1 cup sliced
    Database: Standard Release (Common) (Source)
  66. Broccoli
    0.1g (1% DV) in 1 cup chopped
    Database: Standard Release (Common) (Source)
  67. Cooked Broccoli Raab
    0.1g in 1 nlea serving
    Database: Standard Release (Common) (Source)
  68. Brussels Sprouts (Raw)
    0.1g in 1 cup
    Database: Standard Release (Common) (Source)
  69. Kimchi
    0.1g (1% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  70. Cooked Cauliflower
    0.1g in 1 cup
    Database: Standard Release (Common) (Source)
  71. Raw Portobellos (Exposed To Sunlight Or Uv)
    0.1g in 1 cup diced
    Database: Standard Release (Common) (Source)
  72. Celeriac
    0.1g (1% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  73. Sour Pickled Cucumber
    0.1g in 1 cup
    Database: Standard Release (Common) (Source)
  74. Sweet Yellow Peppers
    0.1g in 1 pepper, large (3-3/4 inch long, 3 inch dia)
    Database: Standard Release (Common) (Source)
  75. Cooked Collards
    0.1g in 1 cup, chopped
    Database: Standard Release (Common) (Source)
  76. Fennel
    0.1g in 1 cup, sliced
    Database: Standard Release (Common) (Source)
  77. Cooked Lima Beans
    0.1g (1% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  78. Cooked Chinese Broccoli
    0.1g in 1 cup
    Database: Standard Release (Common) (Source)
  79. Parsley
    0.1g in 1 cup chopped
    Database: Standard Release (Common) (Source)
  80. Parsnips
    0.1g in 1 cup slices
    Database: Standard Release (Common) (Source)
  81. Banana Peppers
    0.1g in 1 cup
    Database: Standard Release (Common) (Source)
  82. Cooked Podded Peas
    0.1g (1% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  83. Serrano Peppers
    0.1g in 1 cup, chopped
    Database: Standard Release (Common) (Source)
  84. Peas
    0.1g (1% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  85. Dried Ancho Peppers
    0.1g (1% DV) in 1 pepper
    Database: Standard Release (Common) (Source)
  86. Cooked Green Peas
    0.1g in 1 cup
    Database: Standard Release (Common) (Source)
  87. Cooked Green Snap Beans
    0.1g in 1 cup
    Database: Standard Release (Common) (Source)
  88. Pea Sprouts
    0.1g (1% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  89. Yautia
    0.1g (1% DV) in 1 cup, sliced
    Database: Standard Release (Common) (Source)
  90. Green Bell Peppers
    0.1g in 1 cup, chopped
    Database: Standard Release (Common) (Source)
  91. Chinese Broccoli
    0.1g (1% DV) in 100 grams
    Database: Standard Release (Common) (Source)
  92. Baked Red Potatoes
    0.1g in 1 potato medium (2-1/4 inch to 3-1/4 inch dia.)
    Database: Standard Release (Common) (Source)
  93. Asparagus
    0.1g in 1 cup
    Database: Standard Release (Common) (Source)
  94. Asparagus (Cooked)
    0.1g in 1 cup
    Database: Standard Release (Common) (Source)
  95. Canned Tomato Paste
    0.1g in 1/4 cup
    Database: Standard Release (Common) (Source)
  96. Canned Tomato Puree
    0.1g in 1 cup
    Database: Standard Release (Common) (Source)
  97. Cooked Escarole
    0.1g in 1 cup
    Database: Standard Release (Common) (Source)
  98. Cooked Turnip Greens
    0.1g in 1 cup, chopped
    Database: Standard Release (Common) (Source)
  99. Green Snap Beans (Raw)
    0.1g in 1 cup 1/2 inch pieces
    Database: Standard Release (Common) (Source)
  100. Cooked Green Beans (Previously Frozen)
    0.1g in 1 cup
    Database: Standard Release (Common) (Source)
  101. Cooked Lentil Sprouts
    0.1g in 100 grams
    Database: Standard Release (Common) (Source)
  102. Broccoli (Cooked)
    0.1g (1% DV) in 1 cup chopped
    Database: Standard Release (Common) (Source)
  103. Cooked Shiitake Mushrooms
    0.1g in 1 cup pieces
    Database: Standard Release (Common) (Source)
  104. Summer Squash
    0.1g in 1 cup, sliced
    Database: Standard Release (Common) (Source)
  105. Cooked Summer Squash
    0.1g (1% DV) in 1 cup, sliced
    Database: Standard Release (Common) (Source)
  106. Bamboo Shoots
    0.1g (1% DV) in 1 cup (1/2 inch slices)
    Database: Standard Release (Common) (Source)
  107. Cooked Winter Squash
    0.1g (1% DV) in 1 cup, cubes
    Database: Standard Release (Common) (Source)
  108. Bamboo Shoots (Cooked)
    0.1g in 1 cup (1/2 inch slices)
    Database: Standard Release (Common) (Source)
  109. Bamboo Shoots (Canned)
    0.1g (1% DV) in 1 cup (1/8 inch slices)
    Database: Standard Release (Common) (Source)
  110. Kidney Bean Sprouts
    0.1g (1% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  111. Pumpkin Leaves (Cooked)
    0.1g in 1 cup
    Database: Standard Release (Common) (Source)
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