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 Sodium

Ranked by a Common Serving Size
2400mg Sodium = 100% DV
  1. Sour Pickled Cucumber
    1872.4mg (78% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  2. Sauerkraut
    938.6mg (39% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  3. Kimchi
    747mg (31% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  4. Canned Straw Mushrooms
    698.9mg (29% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  5. Canned Asparagus
    694.5mg (29% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  6. Canned Mushrooms
    663mg (28% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  7. Palm Hearts (Canned)
    622mg (26% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  8. Green Chili Peppers
    551.8mg (23% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  9. Stewed Tomatoes
    459.6mg (19% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  10. Cooked Green Peas (Salted)
    382.4mg (16% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  11. Cooked Beet Greens
    347mg (14% DV) in 1 cup (1 inch pieces)
    Database: Standard Release (Common) (Source)
  12. Pickled Beets
    338.2mg (14% DV) in 1 cup slices
    Database: Standard Release (Common) (Source)
  13. Cooked Swiss Chard
    313.3mg (13% DV) in 1 cup, chopped
    Database: Standard Release (Common) (Source)
  14. Dill Pickles
    283.2mg (12% DV) in 1 spear, small
    Database: Standard Release (Common) (Source)
  15. Cooked New Zealand Spinach
    192.6mg (8% DV) in 1 cup, chopped
    Database: Standard Release (Common) (Source)
  16. Mashed Sweet Potatoes
    191.3mg (8% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  17. Hot Dog Relish
    163.7mg (7% DV) in 1 tbsp
    Database: Standard Release (Common) (Source)
  18. Sweet Pickled Cucumbers
    160mg (7% DV) in 1 large gherkin (3 inch long)
    Database: Standard Release (Common) (Source)
  19. Celeriac
    156mg (7% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  20. Ketchup
    154.2mg (6% DV) in 1 tbsp
    Database: Standard Release (Common) (Source)
  21. Cooked Celery
    136.5mg (6% DV) in 1 cup, diced
    Database: Standard Release (Common) (Source)
  22. Cooked Beets
    130.9mg (5% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  23. Cooked Spinach
    126mg (5% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  24. Sweet Pickled Relish
    121.7mg (5% DV) in 1 tbsp
    Database: Standard Release (Common) (Source)
  25. Artichokes (Globe Or French)
    120.3mg (5% DV) in 1 artichoke, medium
    Database: Standard Release (Common) (Source)
  26. Cooked Swamp Cabbage
    119.6mg (5% DV) in 1 cup, chopped
    Database: Standard Release (Common) (Source)
  27. Beets (Raw)
    106.1mg (4% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  28. Spirulina
    98mg (4% DV) in 100 grams
    Database: Standard Release (Common) (Source)
  29. Cooked Celeriac
    94.6mg (4% DV) in 1 cup pieces
    Database: Standard Release (Common) (Source)
  30. Cooked Carrots
    90.5mg (4% DV) in 1 cup slices
    Database: Standard Release (Common) (Source)
  31. Cooked Artichokes (Globe Or French)
    89mg (4% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  32. Boiled Sweet Potatoes
    88.6mg (4% DV) in 1 cup, mashed
    Database: Standard Release (Common) (Source)
  33. Wakame
    87.2mg (4% DV) in 2 tbsp (1/8 cup)
    Database: Standard Release (Common) (Source)
  34. Turnips
    87.1mg (4% DV) in 1 cup, cubes
    Database: Standard Release (Common) (Source)
  35. Beet Greens (Raw)
    85.9mg (4% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  36. Swiss Chard
    76.7mg (3% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  37. Cooked Tahitian Taro
    74mg (3% DV) in 1 cup slices
    Database: Standard Release (Common) (Source)
  38. Dried Spirulina Seaweed
    73.4mg (3% DV) in 1 tablespoon
    Database: Standard Release (Common) (Source)
  39. Sweet Potatoes
    73.2mg (3% DV) in 1 cup, cubes
    Database: Standard Release (Common) (Source)
  40. New Zealand Spinach
    72.8mg (3% DV) in 1 cup, chopped
    Database: Standard Release (Common) (Source)
  41. Baked Sweet Potatoes
    72mg (3% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  42. Canned Tomato Puree
    70mg (3% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  43. Baby Carrots
    66.3mg (3% DV) in 1 nlea serving
    Database: Standard Release (Common) (Source)
  44. Broccoli (Cooked)
    64mg (3% DV) in 1 cup chopped
    Database: Standard Release (Common) (Source)
  45. Swamp Cabbage
    63.3mg (3% DV) in 1 cup, chopped
    Database: Standard Release (Common) (Source)
  46. Tahitian Taro
    62.5mg (3% DV) in 1 cup slices
    Database: Standard Release (Common) (Source)
  47. Chrysanthemum Leaves
    60.2mg (3% DV) in 1 cup, chopped
    Database: Standard Release (Common) (Source)
  48. Pak-Choi (Bok Choy) (Cooked)
    57.8mg (2% DV) in 1 cup, shredded
    Database: Standard Release (Common) (Source)
  49. Cooked Chrysanthemum
    53mg (2% DV) in 1 cup (1 inch pieces)
    Database: Standard Release (Common) (Source)
  50. Canned Mung Bean Sprouts
    52.5mg (2% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  51. Celery
    51.2mg (2% DV) in 1 stalk, large (11 inch-12 inch long)
    Database: Standard Release (Common) (Source)
  52. Cooked Purslane
    50.6mg (2% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  53. Carrots
    49.7mg (2% DV) in 1 large (7-1/4 inch to 8-/1/2 inch long)
    Database: Standard Release (Common) (Source)
  54. Cooked Broccoli Raab
    47.6mg (2% DV) in 1 nlea serving
    Database: Standard Release (Common) (Source)
  55. Cooked Dandelion Greens
    46.2mg (2% DV) in 1 cup, chopped
    Database: Standard Release (Common) (Source)
  56. Bok Choy
    45.5mg (2% DV) in 1 cup, shredded
    Database: Standard Release (Common) (Source)
  57. Radishes
    45.2mg (2% DV) in 1 cup slices
    Database: Standard Release (Common) (Source)
  58. Fennel
    45.2mg (2% DV) in 1 cup, sliced
    Database: Standard Release (Common) (Source)
  59. Cooked Red Cabbage
    42mg (2% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  60. Dandelion Greens
    41.8mg (2% DV) in 1 cup, chopped
    Database: Standard Release (Common) (Source)
  61. Cooked Turnip Greens
    41.8mg (2% DV) in 1 cup, chopped
    Database: Standard Release (Common) (Source)
  62. Canned Tomato Paste
    38.9mg (2% DV) in 1/4 cup
    Database: Standard Release (Common) (Source)
  63. Cooked Savoy Cabbage
    34.8mg (1% DV) in 1 cup, shredded
    Database: Standard Release (Common) (Source)
  64. Cooked Kohlrabi
    34.7mg (1% DV) in 1 cup slices
    Database: Standard Release (Common) (Source)
  65. Sun-Dried Hot Chile Peppers
    33.7mg (1% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  66. Parsley
    33.6mg (1% DV) in 1 cup chopped
    Database: Standard Release (Common) (Source)
  67. Brussels Sprouts (Cooked)
    32.8mg (1% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  68. Succotash
    32.6mg (1% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  69. Lotus Root
    32.4mg (1% DV) in 10 slices (2-1/2 inch dia)
    Database: Standard Release (Common) (Source)
  70. Cauliflower
    32.1mg (1% DV) in 1 cup chopped (1/2 inch pieces)
    Database: Standard Release (Common) (Source)
  71. Yellow Tomatoes
    32mg (1% DV) in 1 cup, chopped
    Database: Standard Release (Common) (Source)
  72. Mustard Spinach
    31.5mg (1% DV) in 1 cup, chopped
    Database: Standard Release (Common) (Source)
  73. Arrowroot
    31.2mg (1% DV) in 1 cup, sliced
    Database: Standard Release (Common) (Source)
  74. Chicory Roots
    30mg (1% DV) in 1 root
    Database: Standard Release (Common) (Source)
  75. Broccoli
    30mg (1% DV) in 1 cup chopped
    Database: Standard Release (Common) (Source)
  76. Cooked Nopales
    29.8mg (1% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  77. Chrysanthemum
    29.5mg (1% DV) in 1 cup (1 inch pieces)
    Database: Standard Release (Common) (Source)
  78. Cooked Lima Beans
    28.9mg (1% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  79. Cassava
    28.8mg (1% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  80. Cooked Escarole
    28.5mg (1% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  81. Cooked Collards
    28.5mg (1% DV) in 1 cup, chopped
    Database: Standard Release (Common) (Source)
  82. Yautia
    28.4mg (1% DV) in 1 cup, sliced
    Database: Standard Release (Common) (Source)
  83. Cooked Spaghetti Squash
    27.9mg (1% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  84. Kohlrabi
    27mg (1% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  85. Cooked Lotus Root
    27mg (1% DV) in 1/2 cup
    Database: Standard Release (Common) (Source)
  86. Cooked Tomatoes
    26.4mg (1% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  87. Low Sodium Sour Pickles
    25.7mg (1% DV) in 1 cup, chopped or diced
    Database: Standard Release (Common) (Source)
  88. Asparagus (Cooked)
    25.2mg (1% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  89. Cooked Mustard Spinach
    25.2mg (1% DV) in 1 cup, chopped
    Database: Standard Release (Common) (Source)
  90. Cooked Turnips
    25mg (1% DV) in 1 cup, cubes
    Database: Standard Release (Common) (Source)
  91. Oriental Radishes
    24.4mg (1% DV) in 1 cup slices
    Database: Standard Release (Common) (Source)
  92. Cooked Malabar Spinach
    24.2mg (1% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  93. Baked Russet Potatoes
    24.2mg (1% DV) in 1 potato medium (2-1/4 inch to 3-1/4 inch dia.)
    Database: Standard Release (Common) (Source)
  94. Red Cabbage
    24mg (1% DV) in 1 cup, chopped
    Database: Standard Release (Common) (Source)
  95. Pea Sprouts
    24mg (1% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  96. Vinespinach
    24mg (1% DV) in 100 grams
    Database: Standard Release (Common) (Source)
  97. Spinach
    23.7mg (1% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  98. Kelp Seaweed
    23.3mg (1% DV) in 2 tbsp (1/8 cup)
    Database: Standard Release (Common) (Source)
  99. Red Bell Peppers (Cooked)
    22.3mg (1% DV) in 1 cup chopped
    Database: Standard Release (Common) (Source)
  100. Turnip Greens
    22mg (1% DV) in 1 cup, chopped
    Database: Standard Release (Common) (Source)
  101. Brussels Sprouts (Raw)
    22mg (1% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  102. Yellow Sweet Corn
    21.8mg (1% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  103. Baked Red Potatoes
    20.8mg (1% DV) in 1 potato medium (2-1/4 inch to 3-1/4 inch dia.)
    Database: Standard Release (Common) (Source)
  104. Cooked Green Cauliflower
    20.7mg (1% DV) in 1/5 head
    Database: Standard Release (Common) (Source)
  105. Cooked Taro
    19.8mg (1% DV) in 1 cup, sliced
    Database: Standard Release (Common) (Source)
  106. Sauteed Green Bell Peppers
    19.6mg (1% DV) in 1 cup chopped
    Database: Standard Release (Common) (Source)
  107. Savoy Cabbage
    19.6mg (1% DV) in 1 cup, shredded
    Database: Standard Release (Common) (Source)
  108. Purslane
    19.4mg (1% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  109. Cooked Oriental Radishes
    19.1mg (1% DV) in 1 cup, sliced
    Database: Standard Release (Common) (Source)
  110. Cooked Kale
    18.9mg (1% DV) in 1 cup, chopped
    Database: Standard Release (Common) (Source)
  111. Cooked Cauliflower
    18.6mg (1% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  112. Nopales
    18.1mg (1% DV) in 1 cup, sliced
    Database: Standard Release (Common) (Source)
  113. Leeks
    17.8mg (1% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  114. Cooked Hawaiin Mountain Yam
    17.4mg (1% DV) in 1 cup, cubes
    Database: Standard Release (Common) (Source)
  115. Baked Potatoes (With Skin)
    17.3mg (1% DV) in 1 potato medium
    Database: Standard Release (Common) (Source)
  116. Spaghetti Squash
    17.2mg (1% DV) in 1 cup, cubes
    Database: Standard Release (Common) (Source)
  117. Rutabagas (Neeps Swedes)
    16.8mg (1% DV) in 1 cup, cubes
    Database: Standard Release (Common) (Source)
  118. Cooked Hubbard Squash
    16.4mg (1% DV) in 1 cup, cubes
    Database: Standard Release (Common) (Source)
  119. Banana Peppers
    16.1mg (1% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  120. Cabbage
    16mg (1% DV) in 1 cup, chopped
    Database: Standard Release (Common) (Source)
  121. Green Tomatoes
    16mg (1% DV) in 1 medium
    Database: Standard Release (Common) (Source)
  122. Oyster Mushrooms
    15.5mg (1% DV) in 1 cup sliced
    Database: Standard Release (Common) (Source)
  123. Green Cauliflower
    14.7mg (1% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  124. Stirfried Soybean Sprouts
    14mg (1% DV) in 100 grams
    Database: Standard Release (Common) (Source)
  125. Morel Mushrooms
    13.9mg (1% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  126. Watercress
    13.9mg (1% DV) in 1 cup, chopped
    Database: Standard Release (Common) (Source)
  127. Portobellos (Exposed To Sunlight Or Uv)
    13.3mg (1% DV) in 1 cup sliced
    Database: Standard Release (Common) (Source)
  128. Parsnips
    13.3mg (1% DV) in 1 cup slices
    Database: Standard Release (Common) (Source)
  129. Broccoli Raab (Rapini)
    13.2mg (1% DV) in 1 cup chopped
    Database: Standard Release (Common) (Source)
  130. Chicory Greens
    13.1mg (1% DV) in 1 cup, chopped
    Database: Standard Release (Common) (Source)
  131. White Button Mushrooms (Stir-Fried)
    13mg (1% DV) in 1 cup sliced
    Database: Standard Release (Common) (Source)
  132. Cooked Mustard Greens
    12.6mg (1% DV) in 1 cup, chopped
    Database: Standard Release (Common) (Source)
  133. Laver Seaweed
    12.5mg (1% DV) in 10 sheets
    Database: Standard Release (Common) (Source)
  134. Cooked Leeks
    12.4mg (1% DV) in 1 leek
    Database: Standard Release (Common) (Source)
  135. Canned Pumpkin
    12.3mg (1% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  136. Baked Potatoes
    12.1mg (1% DV) in 1 potato medium (2-1/4 inch to 3-1/4 inch dia)
    Database: Standard Release (Common) (Source)
  137. Cooked Napa Cabbage
    12mg in 1 cup
    Database: Standard Release (Common) (Source)
  138. Cooked Cabbage
    12mg (1% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  139. Sweet Onions
    11.8mg in 1 nlea serving
    Database: Standard Release (Common) (Source)
  140. Taro
    11.4mg in 1 cup, sliced
    Database: Standard Release (Common) (Source)
  141. Mustard Greens
    11.2mg in 1 cup, chopped
    Database: Standard Release (Common) (Source)
  142. Kale
    11.1mg in 1 cup 1 inch pieces, loosely packed
    Database: Standard Release (Common) (Source)
  143. Endive
    11mg in 1 cup
    Database: Standard Release (Common) (Source)
  144. Sweet White Corn
    11mg in 1 ear, small (5-1/2 inch to 6-1/2 inch long)
    Database: Standard Release (Common) (Source)
  145. Kidney Bean Sprouts
    11mg in 1 cup
    Database: Standard Release (Common) (Source)
  146. Cooked Yam
    10.9mg in 1 cup, cubes
    Database: Standard Release (Common) (Source)
  147. Cooked Garden Cress
    10.8mg in 1 cup
    Database: Standard Release (Common) (Source)
  148. Serrano Peppers
    10.5mg in 1 cup, chopped
    Database: Standard Release (Common) (Source)
  149. Green Leaf Lettuce
    10.1mg in 1 cup shredded
    Database: Standard Release (Common) (Source)
  150. Cooked Lentil Sprouts
    10mg in 100 grams
    Database: Standard Release (Common) (Source)
  151. Zucchini
    9.9mg in 1 cup, chopped
    Database: Standard Release (Common) (Source)
  152. Canned Lima Beans
    9.9mg in 1 cup
    Database: Standard Release (Common) (Source)
  153. Soybean Sprouts
    9.8mg in 1 cup
    Database: Standard Release (Common) (Source)
  154. Jute Potherb (Molokhiya) (Cooked)
    9.6mg in 1 cup
    Database: Standard Release (Common) (Source)
  155. Cooked Okra
    9.6mg in 1 cup slices
    Database: Standard Release (Common) (Source)
  156. Cooked Soybean Sprouts
    9.4mg in 1 cup
    Database: Standard Release (Common) (Source)
  157. Bamboo Shoots (Canned)
    9.2mg in 1 cup (1/8 inch slices)
    Database: Standard Release (Common) (Source)
  158. Jews Ear
    8.9mg in 1 cup slices
    Database: Standard Release (Common) (Source)
  159. Radicchio
    8.8mg in 1 cup, shredded
    Database: Standard Release (Common) (Source)
  160. Dried Fungi Cloud Ears
    8.8mg in 5 pieces
    Database: Standard Release (Common) (Source)
  161. Lentil Sprouts
    8.5mg in 1 cup
    Database: Standard Release (Common) (Source)
  162. Cooked Rutabagas (Neeps Swedes)
    8.5mg in 1 cup, cubes
    Database: Standard Release (Common) (Source)
  163. Baked Acorn Squash
    8.2mg in 1 cup, cubes
    Database: Standard Release (Common) (Source)
  164. Cooked Butternut Squash
    8.2mg in 1 cup, cubes
    Database: Standard Release (Common) (Source)
  165. Hubbard Squash
    8.1mg in 1 cup, cubes
    Database: Standard Release (Common) (Source)
  166. Cooked Pumpkin Flowers
    8mg in 1 cup
    Database: Standard Release (Common) (Source)
  167. White Icicle Radishes (Daikon)
    8mg in 1/2 cup slices
    Database: Standard Release (Common) (Source)
  168. Cooked Podded Peas
    8mg in 1 cup
    Database: Standard Release (Common) (Source)
  169. Cooked Parsnips
    7.8mg in 1/2 cup slices
    Database: Standard Release (Common) (Source)
  170. Baked Potato (No Skin)
    7.8mg in 1 potato (2-1/3 inch x 4-3/4 inch)
    Database: Standard Release (Common) (Source)
  171. Portobellos Mushrooms
    7.7mg in 1 cup diced
    Database: Standard Release (Common) (Source)
  172. Raw Portobellos (Exposed To Sunlight Or Uv)
    7.7mg in 1 cup diced
    Database: Standard Release (Common) (Source)
  173. Tomatoes
    7.5mg in 1 cup cherry tomatoes
    Database: Standard Release (Common) (Source)
  174. Bitter Melon (Cooked)
    7.4mg in 1 cup (1/2 inch pieces)
    Database: Standard Release (Common) (Source)
  175. Cooked Acorn Squash
    7.4mg in 1 cup, mashed
    Database: Standard Release (Common) (Source)
  176. Dried Ancho Peppers
    7.3mg in 1 pepper
    Database: Standard Release (Common) (Source)
  177. Peas
    7.3mg in 1 cup
    Database: Standard Release (Common) (Source)
  178. Iceberg Lettuce
    7.2mg in 1 cup shredded
    Database: Standard Release (Common) (Source)
  179. Garden Cress
    7mg in 1 cup
    Database: Standard Release (Common) (Source)
  180. Red Leaf Lettuce
    7mg in 1 cup shredded
    Database: Standard Release (Common) (Source)
  181. Okra
    7mg in 1 cup
    Database: Standard Release (Common) (Source)
  182. Chinese Broccoli
    7mg in 100 grams
    Database: Standard Release (Common) (Source)
  183. Irishmoss Seaweed
    6.7mg in 2 tbsp (1/8 cup)
    Database: Standard Release (Common) (Source)
  184. Onions
    6.4mg in 1 cup, chopped
    Database: Standard Release (Common) (Source)
  185. Cooked Snow Peas
    6.4mg in 1 cup
    Database: Standard Release (Common) (Source)
  186. Reduced Sodium Dill Pickles
    6.3mg in 1 spear, small
    Database: Standard Release (Common) (Source)
  187. Cooked Onions
    6.3mg in 1 cup
    Database: Standard Release (Common) (Source)
  188. Dried Pasilla Peppers
    6.2mg in 1 pepper
    Database: Standard Release (Common) (Source)
  189. Cooked Chinese Broccoli
    6.2mg in 1 cup
    Database: Standard Release (Common) (Source)
  190. Mung Bean Sprouts
    6.2mg in 1 cup
    Database: Standard Release (Common) (Source)
  191. Collards
    6.1mg in 1 cup, chopped
    Database: Standard Release (Common) (Source)
  192. Bamboo Shoots
    6mg in 1 cup (1/2 inch slices)
    Database: Standard Release (Common) (Source)
  193. Yellow Snap Beans
    6mg in 1 cup 1/2 inch pieces
    Database: Standard Release (Common) (Source)
  194. Green Snap Beans (Raw)
    6mg in 1 cup 1/2 inch pieces
    Database: Standard Release (Common) (Source)
  195. Cooked Shiitake Mushrooms
    5.8mg in 1 cup pieces
    Database: Standard Release (Common) (Source)
  196. Pumpkin Leaves (Cooked)
    5.7mg in 1 cup
    Database: Standard Release (Common) (Source)
  197. Butternut Squash
    5.6mg in 1 cup, cubes
    Database: Standard Release (Common) (Source)
  198. Cooked Zucchini
    5.4mg in 1 cup, sliced
    Database: Standard Release (Common) (Source)
  199. Arugula
    5.4mg in 1 cup
    Database: Standard Release (Common) (Source)
  200. Boiled Potatoes
    5.4mg in 1 potato (2-1/2 inch dia, sphere)
    Database: Standard Release (Common) (Source)
feedback