200 Vegetables Highest in Sodium

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. Canned Tomato Puree

    70mg (3% DV) in 1 cup

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

    66.3mg (3% DV) in 1 nlea serving

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

    64mg (3% DV) in 1 cup chopped

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

    63.3mg (3% DV) in 1 cup, chopped

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

    62.5mg (3% DV) in 1 cup slices

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

    60.2mg (3% DV) in 1 cup, chopped

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

    57.8mg (2% DV) in 1 cup, shredded

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

    53mg (2% DV) in 1 cup (1 inch pieces)

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

    52.5mg (2% DV) in 1 cup

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

    51.2mg (2% DV) in 1 stalk, large (11 inch-12 inch long)

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

    50.6mg (2% DV) in 1 cup

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

    49.7mg (2% DV) in 1 large (7-1/4 inch to 8-/1/2 inch long)

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

    47.6mg (2% DV) in 1 nlea serving

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

    46.2mg (2% DV) in 1 cup, chopped

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

    45.5mg (2% DV) in 1 cup, shredded

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

    45.2mg (2% DV) in 1 cup slices

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

    45.2mg (2% DV) in 1 cup, sliced

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

    42mg (2% DV) in 1 cup

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

    41.8mg (2% DV) in 1 cup, chopped

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

    41.8mg (2% DV) in 1 cup, chopped

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

    41mg (2% DV) in 1 medium (2 inch dia, 5 inch long, raw)

    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 Collards

    28.5mg (1% DV) in 1 cup, chopped

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

    28.5mg (1% DV) in 1 cup

    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. Pea Sprouts

    24mg (1% DV) in 1 cup

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

    24mg (1% DV) in 100 grams

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

    24mg (1% DV) in 1 cup, chopped

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

    23.7mg (1% DV) in 1 cup

    Database: Standard Release (Common) (Source)
97. Kelp Seaweed

    23.3mg (1% DV) in 2 tbsp (1/8 cup)

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

    22.3mg (1% DV) in 1 cup chopped

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

    22mg (1% DV) in 1 cup, chopped

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

     22mg (1% DV) in 1 cup

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

     21.8mg (1% DV) in 1 cup

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

     20.8mg (1% DV) in 1 cup, chopped

     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 Cauliflower

     18.6mg (1% DV) in 1 cup

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

     18.1mg (1% DV) in 1 cup, sliced

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

     17.8mg (1% DV) in 1 cup

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

     17.4mg (1% DV) in 1 cup, cubes

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

     17.3mg (1% DV) in 1 potato medium

     Database: Standard Release (Common) (Source)
115. Spaghetti Squash

     17.2mg (1% DV) in 1 cup, cubes

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

     16.8mg (1% DV) in 1 cup, cubes

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

     16.4mg (1% DV) in 1 cup, cubes

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

     16.1mg (1% DV) in 1 cup

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

     16mg (1% DV) in 1 medium

     Database: Standard Release (Common) (Source)
120. Cabbage

     16mg (1% DV) in 1 cup, chopped

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

     15.5mg (1% DV) in 1 cup sliced

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

     14.7mg (1% DV) in 1 cup

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

     14mg (1% DV) in 100 grams

     Database: Standard Release (Common) (Source)
124. Watercress

     13.9mg (1% DV) in 1 cup, chopped

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

     13.9mg (1% DV) in 1 cup

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

     13.3mg (1% DV) in 1 cup sliced

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

     13.3mg (1% DV) in 1 cup slices

     Database: Standard Release (Common) (Source)
128. Broccoli Raab (Rapini)

     13.2mg (1% DV) in 1 cup chopped

     Database: Standard Release (Common) (Source)
129. Chicory Greens

     13.1mg (1% DV) in 1 cup, chopped

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

     13mg (1% DV) in 1 cup sliced

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

     12.6mg (1% DV) in 1 cup, chopped

     Database: Standard Release (Common) (Source)
132. Laver Seaweed

     12.5mg (1% DV) in 10 sheets

     Database: Standard Release (Common) (Source)
133. Cooked Leeks

     12.4mg (1% DV) in 1 leek

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

     12.3mg (1% DV) in 1 cup

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

     12mg in 1 cup

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

     12mg (1% DV) in 1 cup

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

     11.8mg in 1 nlea serving

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

     11.4mg in 1 cup, sliced

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

     11.2mg in 1 cup, chopped

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

     11mg in 1 ear, small (5-1/2 inch to 6-1/2 inch long)

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

     11mg in 1 cup

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

     11mg in 1 cup

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

     10.9mg in 1 cup, cubes

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

     10.8mg in 1 cup

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

     10.5mg in 1 cup, chopped

     Database: Standard Release (Common) (Source)
146. Green Leaf Lettuce

     10.1mg in 1 cup shredded

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

     10mg in 100 grams

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

     9.9mg in 1 cup, chopped

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

     9.9mg in 1 cup

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

     9.8mg in 1 cup

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

     9.6mg in 1 cup slices

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

     9.6mg in 1 cup

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

     9.4mg in 1 cup

     Database: Standard Release (Common) (Source)
154. Bamboo Shoots (Canned)

     9.2mg in 1 cup (1/8 inch slices)

     Database: Standard Release (Common) (Source)
155. Jews Ear

     8.9mg in 1 cup slices

     Database: Standard Release (Common) (Source)
156. Radicchio

     8.8mg in 1 cup, shredded

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

     8.8mg in 5 pieces

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

     8.5mg in 1 cup, cubes

     Database: Standard Release (Common) (Source)
159. Kale

     8.5mg in 1 cup 1 inch pieces, loosely packed

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

     8.5mg in 1 cup

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

     8.2mg in 1 cup, cubes

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

     8.2mg in 1 cup, cubes

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

     8.1mg in 1 cup, cubes

     Database: Standard Release (Common) (Source)
164. Cooked Pumpkin Flowers

     8mg in 1 cup

     Database: Standard Release (Common) (Source)
165. White Icicle Radishes (Daikon)

     8mg in 1/2 cup slices

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

     8mg in 1 cup

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

     7.8mg in 1/2 cup slices

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

     7.8mg in 1 potato (2-1/3 inch x 4-3/4 inch)

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

     7.7mg in 1 cup diced

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

     7.7mg in 1 cup diced

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

     7.5mg in 1 cup cherry tomatoes

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

     7.4mg in 1 cup, mashed

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

     7.4mg in 1 cup (1/2 inch pieces)

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

     7.3mg in 1 cup

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

     7.3mg in 1 pepper

     Database: Standard Release (Common) (Source)
176. Iceberg Lettuce

     7.2mg in 1 cup shredded

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

     7mg in 1 cup

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

     7mg in 100 grams

     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. Irishmoss Seaweed

     6.7mg in 2 tbsp (1/8 cup)

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

     6.4mg in 1 cup, chopped

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

     6.4mg in 1 cup

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

     6.3mg in 1 cup

     Database: Standard Release (Common) (Source)
185. Reduced Sodium Dill Pickles

     6.3mg in 1 spear, small

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

     6.2mg in 1 pepper

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

     6.2mg in 1 cup

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

     6.2mg in 1 cup

     Database: Standard Release (Common) (Source)
189. Collards

     6.1mg in 1 cup, chopped

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

     6mg in 1 cup 1/2 inch pieces

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

     6mg in 1 cup 1/2 inch pieces

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

     6mg in 1 cup (1/2 inch slices)

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

     5.8mg in 1 cup pieces

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

     5.7mg in 1 cup

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

     5.6mg in 1 cup, cubes

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

     5.4mg in 1 cup, sliced

     Database: Standard Release (Common) (Source)
197. Arugula

     5.4mg in 1 cup

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

     5.4mg in 1 potato (2-1/2 inch dia, sphere)

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

     5.2mg in 1 cup whole

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

     5.2mg in 1 cup whole

     Database: Standard Release (Common) (Source)