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200 Vegetables Highest in Vitamin A, RAE

Ranked by a Common Serving Size
900μg Vitamin A, RAE = 100% DV
  1. Boiled Sweet Potatoes
    2581.4μg (287% DV) in 1 cup, mashed
    Database: Standard Release (Common) (Source)
  2. Canned Pumpkin
    1906.1μg (212% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  3. Cooked Carrots
    1329.1μg (148% DV) in 1 cup slices
    Database: Standard Release (Common) (Source)
  4. Cooked Butternut Squash
    1143.9μg (127% DV) in 1 cup, cubes
    Database: Standard Release (Common) (Source)
  5. Mashed Sweet Potatoes
    1109.3μg (123% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  6. Cooked Sweet Potatoes
    1095.5μg (122% DV) in 1 medium (2 inch dia, 5 inch long, raw)
    Database: Standard Release (Common) (Source)
  7. Cooked Spinach
    943.2μg (105% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  8. Sweet Potatoes
    943μg (105% DV) in 1 cup, cubes
    Database: Standard Release (Common) (Source)
  9. Cooked Mustard Greens
    865.2μg (96% DV) in 1 cup, chopped
    Database: Standard Release (Common) (Source)
  10. Butternut Squash
    744.8μg (83% DV) in 1 cup, cubes
    Database: Standard Release (Common) (Source)
  11. Mustard Spinach
    742.5μg (83% DV) in 1 cup, chopped
    Database: Standard Release (Common) (Source)
  12. Cooked Mustard Spinach
    738μg (82% DV) in 1 cup, chopped
    Database: Standard Release (Common) (Source)
  13. Cooked Collards
    722μg (80% DV) in 1 cup, chopped
    Database: Standard Release (Common) (Source)
  14. Cooked Pumpkin
    705.6μg (78% DV) in 1 cup, mashed
    Database: Standard Release (Common) (Source)
  15. Cooked Hubbard Squash
    686.8μg (76% DV) in 1 cup, cubes
    Database: Standard Release (Common) (Source)
  16. Carrots
    601.2μg (67% DV) in 1 large (7-1/4 inch to 8-/1/2 inch long)
    Database: Standard Release (Common) (Source)
  17. Baby Carrots
    586.5μg (65% DV) in 1 nlea serving
    Database: Standard Release (Common) (Source)
  18. Cooked Beet Greens
    551.5μg (61% DV) in 1 cup (1 inch pieces)
    Database: Standard Release (Common) (Source)
  19. Cooked Turnip Greens
    548.6μg (61% DV) in 1 cup, chopped
    Database: Standard Release (Common) (Source)
  20. Cooked Swiss Chard
    535.5μg (60% DV) in 1 cup, chopped
    Database: Standard Release (Common) (Source)
  21. Cooked Winter Squash
    535.1μg (59% DV) in 1 cup, cubes
    Database: Standard Release (Common) (Source)
  22. Sun-Dried Hot Chile Peppers
    489.9μg (54% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  23. Vinespinach
    400μg (44% DV) in 100 grams
    Database: Standard Release (Common) (Source)
  24. Pak-Choi (Bok Choy) (Cooked)
    360.4μg (40% DV) in 1 cup, shredded
    Database: Standard Release (Common) (Source)
  25. Cooked Dandelion Greens
    359.1μg (40% DV) in 1 cup, chopped
    Database: Standard Release (Common) (Source)
  26. Turnip Greens
    318.5μg (35% DV) in 1 cup, chopped
    Database: Standard Release (Common) (Source)
  27. Cooked Garden Cress
    313.2μg (35% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  28. Dandelion Greens
    279.4μg (31% DV) in 1 cup, chopped
    Database: Standard Release (Common) (Source)
  29. Cooked Swamp Cabbage
    254.8μg (28% DV) in 1 cup, chopped
    Database: Standard Release (Common) (Source)
  30. Parsley
    252.6μg (28% DV) in 1 cup chopped
    Database: Standard Release (Common) (Source)
  31. Jute Potherb (Molokhiya) (Cooked)
    225.3μg (25% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  32. Romaine Lettuce
    204.9μg (23% DV) in 1 cup shredded
    Database: Standard Release (Common) (Source)
  33. Boiled Red Bell Peppers
    198.5μg (22% DV) in 1 cup, strips
    Database: Standard Release (Common) (Source)
  34. Cooked Broccoli Raab
    193μg (21% DV) in 1 nlea serving
    Database: Standard Release (Common) (Source)
  35. Cooked Kale
    189.8μg (21% DV) in 1 cup, chopped
    Database: Standard Release (Common) (Source)
  36. Sweet Red Bell Peppers
    186.8μg (21% DV) in 1 medium (approx 2-3/4 inch long, 2-1/2 dia.)
    Database: Standard Release (Common) (Source)
  37. Fiddlehead Ferns
    181μg (20% DV) in 100 grams
    Database: Standard Release (Common) (Source)
  38. Swamp Cabbage
    176.4μg (20% DV) in 1 cup, chopped
    Database: Standard Release (Common) (Source)
  39. Dried Ancho Peppers
    173.7μg (19% DV) in 1 pepper
    Database: Standard Release (Common) (Source)
  40. Garden Cress
    173μg (19% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  41. Bok Choy
    156.1μg (17% DV) in 1 cup, shredded
    Database: Standard Release (Common) (Source)
  42. Red Bell Peppers (Cooked)
    146.3μg (16% DV) in 1 cup chopped
    Database: Standard Release (Common) (Source)
  43. Cooked Escarole
    141μg (16% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  44. Spinach
    140.7μg (16% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  45. Green Leaf Lettuce
    133.2μg (15% DV) in 1 cup shredded
    Database: Standard Release (Common) (Source)
  46. Cooked Chrysanthemum
    129μg (14% DV) in 1 cup (1 inch pieces)
    Database: Standard Release (Common) (Source)
  47. Tahitian Taro
    127.5μg (14% DV) in 1 cup slices
    Database: Standard Release (Common) (Source)
  48. Dried Pasilla Peppers
    125.2μg (14% DV) in 1 pepper
    Database: Standard Release (Common) (Source)
  49. Cooked Tahitian Taro
    120.6μg (13% DV) in 1 cup slices
    Database: Standard Release (Common) (Source)
  50. Beet Greens (Raw)
    120.1μg (13% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  51. Broccoli (Cooked)
    120.1μg (13% DV) in 1 cup chopped
    Database: Standard Release (Common) (Source)
  52. Cooked Pumpkin Flowers
    116.6μg (13% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  53. Swiss Chard
    110.2μg (12% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  54. Cooked Purslane
    107μg (12% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  55. Cooked Podded Peas
    105.6μg (12% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  56. Red Leaf Lettuce
    105μg (12% DV) in 1 cup shredded
    Database: Standard Release (Common) (Source)
  57. Cooked Crookneck Summer Squash
    100.8μg (11% DV) in 1 cup, sliced
    Database: Standard Release (Common) (Source)
  58. Cooked Zucchini
    100.8μg (11% DV) in 1 cup, sliced
    Database: Standard Release (Common) (Source)
  59. Cooked Acorn Squash
    100.5μg (11% DV) in 1 cup, mashed
    Database: Standard Release (Common) (Source)
  60. Canned Asparagus
    99.2μg (11% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  61. Butterhead Lettuce
    91.3μg (10% DV) in 1 cup, shredded or chopped
    Database: Standard Release (Common) (Source)
  62. Collards
    90.4μg (10% DV) in 1 cup, chopped
    Database: Standard Release (Common) (Source)
  63. Asparagus (Cooked)
    90μg (10% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  64. Chinese Broccoli
    86μg (10% DV) in 100 grams
    Database: Standard Release (Common) (Source)
  65. Mustard Greens
    84.6μg (9% DV) in 1 cup, chopped
    Database: Standard Release (Common) (Source)
  66. Cooked Snow Peas
    83.2μg (9% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  67. Chicory Greens
    82.9μg (9% DV) in 1 cup, chopped
    Database: Standard Release (Common) (Source)
  68. Hubbard Squash
    78.9μg (9% DV) in 1 cup, cubes
    Database: Standard Release (Common) (Source)
  69. Winter Squash
    78.9μg (9% DV) in 1 cup, cubes
    Database: Standard Release (Common) (Source)
  70. Leeks
    73.9μg (8% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  71. Cooked Chinese Broccoli
    72.2μg (8% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  72. Laver Seaweed
    67.6μg (8% DV) in 10 sheets
    Database: Standard Release (Common) (Source)
  73. Canned Tomato Puree
    65μg (7% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  74. Cooked Green Peas (Salted)
    64μg (7% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  75. Cooked Green Peas
    64μg (7% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  76. Cooked Savoy Cabbage
    63.8μg (7% DV) in 1 cup, shredded
    Database: Standard Release (Common) (Source)
  77. Tomatoes
    62.6μg (7% DV) in 1 cup cherry tomatoes
    Database: Standard Release (Common) (Source)
  78. Brussels Sprouts (Cooked)
    60.8μg (7% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  79. Cooked Tomatoes
    57.6μg (6% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  80. Pumpkin Leaves (Cooked)
    56.8μg (6% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  81. Peas
    55.1μg (6% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  82. Watercress
    54.4μg (6% DV) in 1 cup, chopped
    Database: Standard Release (Common) (Source)
  83. Endive
    54μg (6% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  84. Broccoli Raab (Rapini)
    52.4μg (6% DV) in 1 cup chopped
    Database: Standard Release (Common) (Source)
  85. Asparagus
    50.9μg (6% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  86. Cooked Leeks
    50.8μg (6% DV) in 1 leek
    Database: Standard Release (Common) (Source)
  87. Canned Tomato Paste
    50.2μg (6% DV) in 1/4 cup
    Database: Standard Release (Common) (Source)
  88. Red Cabbage
    49.8μg (6% DV) in 1 cup, chopped
    Database: Standard Release (Common) (Source)
  89. Serrano Peppers
    49.4μg (5% DV) in 1 cup, chopped
    Database: Standard Release (Common) (Source)
  90. Chrysanthemum Leaves
    47.9μg (5% DV) in 1 cup, chopped
    Database: Standard Release (Common) (Source)
  91. Baked Acorn Squash
    43.1μg (5% DV) in 1 cup, cubes
    Database: Standard Release (Common) (Source)
  92. Fennel
    41.8μg (5% DV) in 1 cup, sliced
    Database: Standard Release (Common) (Source)
  93. Cooked Green Snap Beans
    40μg (4% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  94. Green Tomatoes
    39.4μg (4% DV) in 1 medium
    Database: Standard Release (Common) (Source)
  95. Cooked Celery
    39μg (4% DV) in 1 cup, diced
    Database: Standard Release (Common) (Source)
  96. Kale
    38.6μg (4% DV) in 1 cup 1 inch pieces, loosely packed
    Database: Standard Release (Common) (Source)
  97. Pumpkin Leaves
    37.8μg (4% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  98. Okra
    36μg (4% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  99. Savoy Cabbage
    35μg (4% DV) in 1 cup, shredded
    Database: Standard Release (Common) (Source)
  100. Green Snap Beans (Raw)
    35μg (4% DV) in 1 cup 1/2 inch pieces
    Database: Standard Release (Common) (Source)
  101. Snow Peas
    34μg (4% DV) in 1 cup, whole
    Database: Standard Release (Common) (Source)
  102. Brussels Sprouts (Raw)
    33.4μg (4% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  103. Stewed Tomatoes
    33.3μg (4% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  104. Cooked Nopales
    32.8μg (4% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  105. Pumpkin Flowers
    32μg (4% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  106. Cooked Green Bell Peppers
    31.1μg (3% DV) in 1 cup, chopped or strips
    Database: Standard Release (Common) (Source)
  107. Chrysanthemum
    29μg (3% DV) in 1 cup (1 inch pieces)
    Database: Standard Release (Common) (Source)
  108. Succotash
    28.8μg (3% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  109. Cooked Green Beans (Previously Frozen)
    28.4μg (3% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  110. Broccoli
    28.2μg (3% DV) in 1 cup chopped
    Database: Standard Release (Common) (Source)
  111. Green Bell Peppers
    26.8μg (3% DV) in 1 cup, chopped
    Database: Standard Release (Common) (Source)
  112. Hot Green Chili Peppers
    26.6μg (3% DV) in 1 pepper
    Database: Standard Release (Common) (Source)
  113. Cooked Lima Beans
    25.5μg (3% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  114. Cooked Malabar Spinach
    25.5μg (3% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  115. Acorn Squash
    25.2μg (3% DV) in 1 cup, cubes
    Database: Standard Release (Common) (Source)
  116. Arugula
    23.8μg (3% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  117. Cooked Okra
    22.4μg (2% DV) in 1 cup slices
    Database: Standard Release (Common) (Source)
  118. Bitter Melon
    22.3μg (2% DV) in 1 cup (1/2 inch pieces)
    Database: Standard Release (Common) (Source)
  119. Red Chili Peppers
    21.6μg (2% DV) in 1 pepper
    Database: Standard Release (Common) (Source)
  120. Banana Peppers
    21.1μg (2% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  121. Canned Lima Beans
    19.8μg (2% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  122. Nopales
    19.8μg (2% DV) in 1 cup, sliced
    Database: Standard Release (Common) (Source)
  123. Cooked Summer Squash
    19.8μg (2% DV) in 1 cup, sliced
    Database: Standard Release (Common) (Source)
  124. Sweet Yellow Peppers
    18.6μg (2% DV) in 1 pepper, large (3-3/4 inch long, 3 inch dia)
    Database: Standard Release (Common) (Source)
  125. Iceberg Lettuce
    18μg (2% DV) in 1 cup shredded
    Database: Standard Release (Common) (Source)
  126. Sauteed Green Bell Peppers
    16.1μg (2% DV) in 1 cup chopped
    Database: Standard Release (Common) (Source)
  127. Canned Pimentos
    16μg (2% DV) in 1 tbsp
    Database: Standard Release (Common) (Source)
  128. Sour Pickled Cucumber
    15.5μg (2% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  129. Scallop Squash
    14.3μg (2% DV) in 1 cup slices
    Database: Standard Release (Common) (Source)
  130. Low Sodium Sour Pickles
    14.3μg (2% DV) in 1 cup, chopped or diced
    Database: Standard Release (Common) (Source)
  131. Cooked Napa Cabbage
    14.2μg (2% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  132. Celery
    14.1μg (2% DV) in 1 stalk, large (11 inch-12 inch long)
    Database: Standard Release (Common) (Source)
  133. Celtuce
    14μg (2% DV) in 1 leaf
    Database: Standard Release (Common) (Source)
  134. Cooked Okra (Previously Frozen)
    13.8μg (2% DV) in 1/2 cup slices
    Database: Standard Release (Common) (Source)
  135. Cilantro
    13.5μg (1% DV) in 1/4 cup
    Database: Standard Release (Common) (Source)
  136. Sweet Pickled Cucumbers
    13.3μg (1% DV) in 1 large gherkin (3 inch long)
    Database: Standard Release (Common) (Source)
  137. Yellow Sweet Corn
    13.1μg (1% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  138. Zucchini
    12.4μg (1% DV) in 1 cup, chopped
    Database: Standard Release (Common) (Source)
  139. Cooked Yellow Sweet Corn
    11.6μg (1% DV) in 1 ear small (5-1/2 inch to 6-1/2 inch long)
    Database: Standard Release (Common) (Source)
  140. Summer Squash
    11.3μg (1% DV) in 1 cup, sliced
    Database: Standard Release (Common) (Source)
  141. Hungarian Peppers
    11.1μg (1% DV) in 1 pepper
    Database: Standard Release (Common) (Source)
  142. Crookneck Summer Squash
    10.2μg (1% DV) in 1 cup sliced
    Database: Standard Release (Common) (Source)
  143. Cooked Scallop Squash
    9.6μg (1% DV) in 1 cup, mashed
    Database: Standard Release (Common) (Source)
  144. Cooked Spaghetti Squash
    9.3μg (1% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  145. Sweet Pickled Relish
    9.2μg (1% DV) in 1 tbsp
    Database: Standard Release (Common) (Source)
  146. Green Chili Peppers
    8.3μg (1% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  147. Cooked Yam
    8.2μg (1% DV) in 1 cup, cubes
    Database: Standard Release (Common) (Source)
  148. Radish Sprouts
    7.6μg (1% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  149. Jalapeno Peppers
    7.6μg (1% DV) in 1 pepper
    Database: Standard Release (Common) (Source)
  150. Spring Onions
    7.5μg (1% DV) in 1 medium (4-1/8 inch long)
    Database: Standard Release (Common) (Source)
  151. Kimchi
    7.5μg (1% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  152. Bitter Melon (Cooked)
    7.4μg (1% DV) in 1 cup (1/2 inch pieces)
    Database: Standard Release (Common) (Source)
  153. Dried Chives
    6.8μg (1% DV) in 1 tbsp
    Database: Standard Release (Common) (Source)
  154. Chives
    6.5μg (1% DV) in 1 tbsp chopped
    Database: Standard Release (Common) (Source)
  155. Cooked Green Cauliflower
    6.3μg (1% DV) in 1/5 head
    Database: Standard Release (Common) (Source)
  156. Spaghetti Squash
    6.1μg (1% DV) in 1 cup, cubes
    Database: Standard Release (Common) (Source)
  157. Cooked Cabbage
    6μg (1% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  158. Cooked Taro
    5.3μg (1% DV) in 1 cup, sliced
    Database: Standard Release (Common) (Source)
  159. Cucumber
    5.2μg (1% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  160. Green Cauliflower
    5.1μg (1% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  161. Cooked Yellow Snap Beans
    5μg (1% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  162. Pickled Beets
    4.5μg (1% DV) in 1 cup slices
    Database: Standard Release (Common) (Source)
  163. Cabbage
    4.5μg in 1 cup, chopped
    Database: Standard Release (Common) (Source)
  164. Ketchup
    4.4μg in 1 tbsp
    Database: Standard Release (Common) (Source)
  165. Low Sodium Ketchup
    4.4μg in 1 tbsp
    Database: Standard Release (Common) (Source)
  166. Taro
    4.2μg in 1 cup, sliced
    Database: Standard Release (Common) (Source)
  167. Low Sodium Sweet Pickles
    3.4μg in 1 slice
    Database: Standard Release (Common) (Source)
  168. Cooked Beets
    3.4μg in 1 cup
    Database: Standard Release (Common) (Source)
  169. Cooked Kohlrabi
    3.3μg in 1 cup slices
    Database: Standard Release (Common) (Source)
  170. Spirulina
    3μg in 100 grams
    Database: Standard Release (Common) (Source)
  171. Cooked Red Cabbage
    3μg in 1 cup
    Database: Standard Release (Common) (Source)
  172. Beets (Raw)
    2.7μg in 1 cup
    Database: Standard Release (Common) (Source)
  173. Kohlrabi
    2.7μg in 1 cup
    Database: Standard Release (Common) (Source)
  174. Alfalfa Sprouts
    2.6μg in 1 cup
    Database: Standard Release (Common) (Source)
  175. Cassava
    2.1μg in 1 cup
    Database: Standard Release (Common) (Source)
  176. Dill Pickles
    2.1μg in 1 spear, small
    Database: Standard Release (Common) (Source)
  177. Reduced Sodium Dill Pickles
    2.1μg in 1 spear, small
    Database: Standard Release (Common) (Source)
  178. Cooked Eggplant
    2μg in 1 cup (1 inch cubes)
    Database: Standard Release (Common) (Source)
  179. Tomatillos
    2μg in 1 medium
    Database: Standard Release (Common) (Source)
  180. Cooked Lentil Sprouts
    2μg in 100 grams
    Database: Standard Release (Common) (Source)
  181. Dried Spirulina Seaweed
    2μg in 1 tablespoon
    Database: Standard Release (Common) (Source)
  182. Cooked Soybean Sprouts
    1.9μg in 1 cup
    Database: Standard Release (Common) (Source)
  183. Wakame
    1.8μg in 2 tbsp (1/8 cup)
    Database: Standard Release (Common) (Source)
  184. Baked Russet Potatoes
    1.7μg in 1 potato medium (2-1/4 inch to 3-1/4 inch dia.)
    Database: Standard Release (Common) (Source)
  185. Baked Potatoes (With Skin)
    1.7μg in 1 potato medium
    Database: Standard Release (Common) (Source)
  186. Oyster Mushrooms
    1.7μg in 1 cup sliced
    Database: Standard Release (Common) (Source)
  187. Baked Potatoes
    1.7μg in 1 potato medium (2-1/4 inch to 3-1/4 inch dia)
    Database: Standard Release (Common) (Source)
  188. Baked Red Potatoes
    1.7μg in 1 potato medium (2-1/4 inch to 3-1/4 inch dia.)
    Database: Standard Release (Common) (Source)
  189. Cooked Artichokes (Globe Or French)
    1.7μg in 1 cup
    Database: Standard Release (Common) (Source)
  190. Lentil Sprouts
    1.5μg in 1 cup
    Database: Standard Release (Common) (Source)
  191. Bamboo Shoots
    1.5μg in 1 cup (1/2 inch slices)
    Database: Standard Release (Common) (Source)
  192. Sauerkraut
    1.4μg in 1 cup
    Database: Standard Release (Common) (Source)
  193. Artichokes (Globe Or French)
    1.3μg in 1 artichoke, medium
    Database: Standard Release (Common) (Source)
  194. Bamboo Shoots (Canned)
    1.3μg in 1 cup (1/8 inch slices)
    Database: Standard Release (Common) (Source)
  195. Arrowroot
    1.2μg in 1 cup, sliced
    Database: Standard Release (Common) (Source)
  196. Hot Dog Relish
    1.2μg in 1 tbsp
    Database: Standard Release (Common) (Source)
  197. Cooked Cauliflower
    1.2μg in 1 cup
    Database: Standard Release (Common) (Source)
  198. Stirfried Soybean Sprouts
    1μg in 100 grams
    Database: Standard Release (Common) (Source)
  199. Mung Bean Sprouts
    1μg in 1 cup
    Database: Standard Release (Common) (Source)
  200. Sun-Dried Tomatoes
    0.9μg in 1 piece
    Database: Standard Release (Common) (Source)
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