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200 Vegetables Highest in Vitamin B6

Ranked by a Common Serving Size
1.7mg Vitamin B6 = 100% DV
  1. Mashed Sweet Potatoes
    0.6mg (35% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  2. Dried Ancho Peppers
    0.6mg (35% DV) in 1 pepper
    Database: Standard Release (Common) (Source)
  3. Boiled Sweet Potatoes
    0.5mg (32% DV) in 1 cup, mashed
    Database: Standard Release (Common) (Source)
  4. Baked Potato (No Skin)
    0.5mg (28% DV) in 1 potato (2-1/3 inch x 4-3/4 inch)
    Database: Standard Release (Common) (Source)
  5. Baked Potatoes (With Skin)
    0.5mg (32% DV) in 1 potato medium
    Database: Standard Release (Common) (Source)
  6. Serrano Peppers
    0.5mg (31% DV) in 1 cup, chopped
    Database: Standard Release (Common) (Source)
  7. Jute Potherb (Molokhiya) (Cooked)
    0.5mg (29% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  8. Cooked Spinach
    0.4mg (26% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  9. Cooked Hubbard Squash
    0.4mg (21% DV) in 1 cup, cubes
    Database: Standard Release (Common) (Source)
  10. Cooked Taro
    0.4mg (26% DV) in 1 cup, sliced
    Database: Standard Release (Common) (Source)
  11. Baked Acorn Squash
    0.4mg (23% DV) in 1 cup, cubes
    Database: Standard Release (Common) (Source)
  12. Red Bell Peppers (Cooked)
    0.4mg (23% DV) in 1 cup chopped
    Database: Standard Release (Common) (Source)
  13. Banana Peppers
    0.4mg (26% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  14. Baked Red Potatoes
    0.4mg (22% DV) in 1 potato medium (2-1/4 inch to 3-1/4 inch dia.)
    Database: Standard Release (Common) (Source)
  15. Boiled Potatoes
    0.4mg (24% DV) in 1 potato (2-1/2 inch dia, sphere)
    Database: Standard Release (Common) (Source)
  16. Cooked New Zealand Spinach
    0.4mg (25% DV) in 1 cup, chopped
    Database: Standard Release (Common) (Source)
  17. Bamboo Shoots
    0.4mg (21% DV) in 1 cup (1/2 inch slices)
    Database: Standard Release (Common) (Source)
  18. Cooked Onions
    0.3mg (16% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  19. Sweet Potatoes
    0.3mg (16% DV) in 1 cup, cubes
    Database: Standard Release (Common) (Source)
  20. Baked Sweet Potatoes
    0.3mg (19% DV) in 1 medium (2 inch dia, 5 inch long, raw)
    Database: Standard Release (Common) (Source)
  21. Arrowroot
    0.3mg (19% DV) in 1 cup, sliced
    Database: Standard Release (Common) (Source)
  22. Cooked Okra
    0.3mg (18% DV) in 1 cup slices
    Database: Standard Release (Common) (Source)
  23. Cooked Acorn Squash
    0.3mg (17% DV) in 1 cup, mashed
    Database: Standard Release (Common) (Source)
  24. Cooked Butternut Squash
    0.3mg (15% DV) in 1 cup, cubes
    Database: Standard Release (Common) (Source)
  25. Cooked Yam
    0.3mg (18% DV) in 1 cup, cubes
    Database: Standard Release (Common) (Source)
  26. Taro
    0.3mg (17% DV) in 1 cup, sliced
    Database: Standard Release (Common) (Source)
  27. Cooked Green Peas (Salted)
    0.3mg (20% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  28. Sun-Dried Hot Chile Peppers
    0.3mg (18% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  29. Sweet Red Bell Peppers
    0.3mg (20% DV) in 1 medium (approx 2-3/4 inch long, 2-1/2 dia.)
    Database: Standard Release (Common) (Source)
  30. Boiled Red Bell Peppers
    0.3mg (19% DV) in 1 cup, strips
    Database: Standard Release (Common) (Source)
  31. Dried Pasilla Peppers
    0.3mg (17% DV) in 1 pepper
    Database: Standard Release (Common) (Source)
  32. Cooked Burdock Root
    0.3mg (21% DV) in 1 cup (1 inch pieces)
    Database: Standard Release (Common) (Source)
  33. Pak-Choi (Bok Choy) (Cooked)
    0.3mg (17% DV) in 1 cup, shredded
    Database: Standard Release (Common) (Source)
  34. Kimchi
    0.3mg (19% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  35. Celeriac
    0.3mg (15% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  36. Sweet Yellow Peppers
    0.3mg (18% DV) in 1 pepper, large (3-3/4 inch long, 3 inch dia)
    Database: Standard Release (Common) (Source)
  37. Cooked Lima Beans
    0.3mg (19% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  38. Cooked Podded Peas
    0.3mg (16% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  39. Cooked Green Peas
    0.3mg (20% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  40. Pea Sprouts
    0.3mg (19% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  41. Yautia
    0.3mg (19% DV) in 1 cup, sliced
    Database: Standard Release (Common) (Source)
  42. Green Bell Peppers
    0.3mg (20% DV) in 1 cup, chopped
    Database: Standard Release (Common) (Source)
  43. Cooked Green Bell Peppers
    0.3mg (19% DV) in 1 cup, chopped or strips
    Database: Standard Release (Common) (Source)
  44. Canned Tomato Puree
    0.3mg (19% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  45. Cooked Turnip Greens
    0.3mg (15% DV) in 1 cup, chopped
    Database: Standard Release (Common) (Source)
  46. Cooked Kohlrabi
    0.3mg (15% DV) in 1 cup slices
    Database: Standard Release (Common) (Source)
  47. Broccoli (Cooked)
    0.3mg (18% DV) in 1 cup chopped
    Database: Standard Release (Common) (Source)
  48. Cooked Hawaiin Mountain Yam
    0.3mg (18% DV) in 1 cup, cubes
    Database: Standard Release (Common) (Source)
  49. Brussels Sprouts (Cooked)
    0.3mg (16% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  50. Canned Asparagus
    0.3mg (16% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  51. Cooked Red Cabbage
    0.3mg (20% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  52. Cooked Winter Squash
    0.3mg (19% DV) in 1 cup, cubes
    Database: Standard Release (Common) (Source)
  53. Cassava
    0.2mg (11% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  54. Cauliflower
    0.2mg (12% DV) in 1 cup chopped (1/2 inch pieces)
    Database: Standard Release (Common) (Source)
  55. Cooked Celeriac
    0.2mg (9% DV) in 1 cup pieces
    Database: Standard Release (Common) (Source)
  56. Cooked Rutabagas (Neeps Swedes)
    0.2mg (10% DV) in 1 cup, cubes
    Database: Standard Release (Common) (Source)
  57. Cooked Dandelion Greens
    0.2mg (10% DV) in 1 cup, chopped
    Database: Standard Release (Common) (Source)
  58. Stirfried Soybean Sprouts
    0.2mg (10% DV) in 100 grams
    Database: Standard Release (Common) (Source)
  59. Onions
    0.2mg (11% DV) in 1 cup, chopped
    Database: Standard Release (Common) (Source)
  60. Acorn Squash
    0.2mg (13% DV) in 1 cup, cubes
    Database: Standard Release (Common) (Source)
  61. Sweet Onions
    0.2mg (11% DV) in 1 nlea serving
    Database: Standard Release (Common) (Source)
  62. Hubbard Squash
    0.2mg (11% DV) in 1 cup, cubes
    Database: Standard Release (Common) (Source)
  63. Cooked Snow Peas
    0.2mg (14% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  64. Succotash
    0.2mg (13% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  65. Leeks
    0.2mg (12% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  66. Lotus Root
    0.2mg (12% DV) in 10 slices (2-1/2 inch dia)
    Database: Standard Release (Common) (Source)
  67. Sauteed Green Bell Peppers
    0.2mg (13% DV) in 1 cup chopped
    Database: Standard Release (Common) (Source)
  68. Okra
    0.2mg (13% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  69. Sauerkraut
    0.2mg (11% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  70. Cooked Tomatoes
    0.2mg (11% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  71. Cooked Scallop Squash
    0.2mg (12% DV) in 1 cup, mashed
    Database: Standard Release (Common) (Source)
  72. Zucchini
    0.2mg (12% DV) in 1 cup, chopped
    Database: Standard Release (Common) (Source)
  73. Butternut Squash
    0.2mg (13% DV) in 1 cup, cubes
    Database: Standard Release (Common) (Source)
  74. Cooked Spaghetti Squash
    0.2mg (9% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  75. Canned Lima Beans
    0.2mg (9% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  76. Red Chili Peppers
    0.2mg (13% DV) in 1 pepper
    Database: Standard Release (Common) (Source)
  77. Green Chili Peppers
    0.2mg (10% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  78. Cooked Beet Greens
    0.2mg (11% DV) in 1 cup (1 inch pieces)
    Database: Standard Release (Common) (Source)
  79. Broccoli
    0.2mg (9% DV) in 1 cup chopped
    Database: Standard Release (Common) (Source)
  80. Cooked Broccoli Raab
    0.2mg (11% DV) in 1 nlea serving
    Database: Standard Release (Common) (Source)
  81. Brussels Sprouts (Raw)
    0.2mg (11% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  82. Cooked Savoy Cabbage
    0.2mg (13% DV) in 1 cup, shredded
    Database: Standard Release (Common) (Source)
  83. Cooked Carrots
    0.2mg (14% DV) in 1 cup slices
    Database: Standard Release (Common) (Source)
  84. Cooked Cauliflower
    0.2mg (13% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  85. Cooked Chayote
    0.2mg (11% DV) in 1 cup (1 inch pieces)
    Database: Standard Release (Common) (Source)
  86. Cooked Collards
    0.2mg (14% DV) in 1 cup, chopped
    Database: Standard Release (Common) (Source)
  87. Cooked Green Cauliflower
    0.2mg (11% DV) in 1/5 head
    Database: Standard Release (Common) (Source)
  88. Peas
    0.2mg (14% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  89. Cooked Tahitian Taro
    0.2mg (9% DV) in 1 cup slices
    Database: Standard Release (Common) (Source)
  90. Cooked Garden Cress
    0.2mg (12% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  91. Kohlrabi
    0.2mg (12% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  92. Vinespinach
    0.2mg (14% DV) in 100 grams
    Database: Standard Release (Common) (Source)
  93. Cooked Lentil Sprouts
    0.2mg (10% DV) in 100 grams
    Database: Standard Release (Common) (Source)
  94. Cooked Shiitake Mushrooms
    0.2mg (14% DV) in 1 cup pieces
    Database: Standard Release (Common) (Source)
  95. Mustard Spinach
    0.2mg (14% DV) in 1 cup, chopped
    Database: Standard Release (Common) (Source)
  96. Cooked Mustard Spinach
    0.2mg (10% DV) in 1 cup, chopped
    Database: Standard Release (Common) (Source)
  97. Summer Squash
    0.2mg (14% DV) in 1 cup, sliced
    Database: Standard Release (Common) (Source)
  98. New Zealand Spinach
    0.2mg (10% DV) in 1 cup, chopped
    Database: Standard Release (Common) (Source)
  99. Cooked Cabbage
    0.2mg (10% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  100. Red Cabbage
    0.2mg (11% DV) in 1 cup, chopped
    Database: Standard Release (Common) (Source)
  101. Winter Squash
    0.2mg (11% DV) in 1 cup, cubes
    Database: Standard Release (Common) (Source)
  102. Bamboo Shoots (Canned)
    0.2mg (10% DV) in 1 cup (1/8 inch slices)
    Database: Standard Release (Common) (Source)
  103. Kidney Bean Sprouts
    0.2mg (9% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  104. Cooked Pumpkin
    0.1mg (6% DV) in 1 cup, mashed
    Database: Standard Release (Common) (Source)
  105. Hot Green Chili Peppers
    0.1mg (7% DV) in 1 pepper
    Database: Standard Release (Common) (Source)
  106. Canned Pumpkin
    0.1mg (8% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  107. Oriental Radishes
    0.1mg (3% DV) in 1 cup slices
    Database: Standard Release (Common) (Source)
  108. Cooked Oriental Radishes
    0.1mg (3% DV) in 1 cup, sliced
    Database: Standard Release (Common) (Source)
  109. Cooked Celery
    0.1mg (8% DV) in 1 cup, diced
    Database: Standard Release (Common) (Source)
  110. Rutabagas (Neeps Swedes)
    0.1mg (8% DV) in 1 cup, cubes
    Database: Standard Release (Common) (Source)
  111. Chicory Roots
    0.1mg (9% DV) in 1 root
    Database: Standard Release (Common) (Source)
  112. Dandelion Greens
    0.1mg (8% DV) in 1 cup, chopped
    Database: Standard Release (Common) (Source)
  113. Cooked Soybean Sprouts
    0.1mg (6% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  114. Eggplant
    0.1mg (4% DV) in 1 cup, cubes
    Database: Standard Release (Common) (Source)
  115. Cooked Eggplant
    0.1mg (5% DV) in 1 cup (1 inch cubes)
    Database: Standard Release (Common) (Source)
  116. Spinach
    0.1mg (3% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  117. Yellow Sweet Corn
    0.1mg (8% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  118. Cooked Yellow Sweet Corn
    0.1mg (7% DV) in 1 ear small (5-1/2 inch to 6-1/2 inch long)
    Database: Standard Release (Common) (Source)
  119. Crookneck Summer Squash
    0.1mg (8% DV) in 1 cup sliced
    Database: Standard Release (Common) (Source)
  120. Cooked Crookneck Summer Squash
    0.1mg (8% DV) in 1 cup, sliced
    Database: Standard Release (Common) (Source)
  121. Jews Ear
    0.1mg (5% DV) in 1 cup slices
    Database: Standard Release (Common) (Source)
  122. Cooked Kale
    0.1mg (5% DV) in 1 cup, chopped
    Database: Standard Release (Common) (Source)
  123. Cooked Parsnips
    0.1mg (4% DV) in 1/2 cup slices
    Database: Standard Release (Common) (Source)
  124. Shiitake Mushrooms
    0.1mg (3% DV) in 1 piece whole
    Database: Standard Release (Common) (Source)
  125. Snow Peas
    0.1mg (6% DV) in 1 cup, whole
    Database: Standard Release (Common) (Source)
  126. White Button Mushrooms
    0.1mg (4% DV) in 1 cup, pieces or slices
    Database: Standard Release (Common) (Source)
  127. Cooked White Button Mushrooms
    0.1mg (9% DV) in 1 cup pieces
    Database: Standard Release (Common) (Source)
  128. Canned Mushrooms
    0.1mg (6% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  129. Portobellos Mushrooms
    0.1mg (7% DV) in 1 cup diced
    Database: Standard Release (Common) (Source)
  130. Mustard Greens
    0.1mg (6% DV) in 1 cup, chopped
    Database: Standard Release (Common) (Source)
  131. Cooked Mustard Greens
    0.1mg (8% DV) in 1 cup, chopped
    Database: Standard Release (Common) (Source)
  132. Chrysanthemum Leaves
    0.1mg (5% DV) in 1 cup, chopped
    Database: Standard Release (Common) (Source)
  133. Cooked Pumpkin Flowers
    0.1mg (4% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  134. Pumpkin Leaves
    0.1mg (5% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  135. Cooked Purslane
    0.1mg (5% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  136. Radishes
    0.1mg (5% DV) in 1 cup slices
    Database: Standard Release (Common) (Source)
  137. Soybean Sprouts
    0.1mg (7% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  138. Scallop Squash
    0.1mg (8% DV) in 1 cup slices
    Database: Standard Release (Common) (Source)
  139. Cooked Turnips
    0.1mg (6% DV) in 1 cup, cubes
    Database: Standard Release (Common) (Source)
  140. Cooked Zucchini
    0.1mg (8% DV) in 1 cup, sliced
    Database: Standard Release (Common) (Source)
  141. Turnip Greens
    0.1mg (9% DV) in 1 cup, chopped
    Database: Standard Release (Common) (Source)
  142. Spaghetti Squash
    0.1mg (6% DV) in 1 cup, cubes
    Database: Standard Release (Common) (Source)
  143. Swamp Cabbage
    0.1mg (3% DV) in 1 cup, chopped
    Database: Standard Release (Common) (Source)
  144. Cooked Swamp Cabbage
    0.1mg (5% DV) in 1 cup, chopped
    Database: Standard Release (Common) (Source)
  145. Cooked Sweet White Corn
    0.1mg (7% DV) in 1 ear, small (5-1/2 inch to 6-1/2 inch long)
    Database: Standard Release (Common) (Source)
  146. Tahitian Taro
    0.1mg (9% DV) in 1 cup slices
    Database: Standard Release (Common) (Source)
  147. Yellow Snap Beans
    0.1mg (4% DV) in 1 cup 1/2 inch pieces
    Database: Standard Release (Common) (Source)
  148. Stewed Tomatoes
    0.1mg (5% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  149. Cooked Yellow Snap Beans
    0.1mg (4% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  150. Raw Cremini Mushrooms (Exposed To Sunlight Or Uv)
    0.1mg (6% DV) in 1 cup whole
    Database: Standard Release (Common) (Source)
  151. Radish Sprouts
    0.1mg (6% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  152. Yellow Tomatoes
    0.1mg (5% DV) in 1 cup, chopped
    Database: Standard Release (Common) (Source)
  153. Baby Carrots
    0.1mg (5% DV) in 1 nlea serving
    Database: Standard Release (Common) (Source)
  154. Nopales
    0.1mg (4% DV) in 1 cup, sliced
    Database: Standard Release (Common) (Source)
  155. Citronella (Lemon Grass)
    0.1mg (3% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  156. Jalapeno Peppers
    0.1mg (3% DV) in 1 pepper
    Database: Standard Release (Common) (Source)
  157. Hungarian Peppers
    0.1mg (8% DV) in 1 pepper
    Database: Standard Release (Common) (Source)
  158. Oyster Mushrooms
    0.1mg (6% DV) in 1 cup sliced
    Database: Standard Release (Common) (Source)
  159. Broccoli Raab (Rapini)
    0.1mg (4% DV) in 1 cup chopped
    Database: Standard Release (Common) (Source)
  160. Savoy Cabbage
    0.1mg (8% DV) in 1 cup, shredded
    Database: Standard Release (Common) (Source)
  161. Bok Choy
    0.1mg (8% DV) in 1 cup, shredded
    Database: Standard Release (Common) (Source)
  162. Carrots
    0.1mg (6% DV) in 1 large (7-1/4 inch to 8-/1/2 inch long)
    Database: Standard Release (Common) (Source)
  163. Raw Portobellos (Exposed To Sunlight Or Uv)
    0.1mg (7% DV) in 1 cup diced
    Database: Standard Release (Common) (Source)
  164. Raw White Button Mushrooms (Exposed To Sunlight Or Uv)
    0.1mg (4% DV) in 1 cup pieces or slices
    Database: Standard Release (Common) (Source)
  165. Portobellos (Exposed To Sunlight Or Uv)
    0.1mg (9% DV) in 1 cup sliced
    Database: Standard Release (Common) (Source)
  166. Cooked Swiss Chard
    0.1mg (9% DV) in 1 cup, chopped
    Database: Standard Release (Common) (Source)
  167. Cooked Chrysanthemum
    0.1mg (7% DV) in 1 cup (1 inch pieces)
    Database: Standard Release (Common) (Source)
  168. Collards
    0.1mg (3% DV) in 1 cup, chopped
    Database: Standard Release (Common) (Source)
  169. Cooked Nopales
    0.1mg (6% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  170. Green Cauliflower
    0.1mg (8% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  171. Cooked Chinese Broccoli
    0.1mg (4% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  172. Parsley
    0.1mg (3% DV) in 1 cup chopped
    Database: Standard Release (Common) (Source)
  173. Parsnips
    0.1mg (7% DV) in 1 cup slices
    Database: Standard Release (Common) (Source)
  174. Cooked Green Snap Beans
    0.1mg (4% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  175. Beets (Raw)
    0.1mg (5% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  176. Cooked Beets
    0.1mg (7% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  177. Chinese Broccoli
    0.1mg (4% DV) in 100 grams
    Database: Standard Release (Common) (Source)
  178. Cooked Artichokes (Globe Or French)
    0.1mg (9% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  179. Asparagus
    0.1mg (7% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  180. Asparagus (Cooked)
    0.1mg (8% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  181. Bitter Melon (Cooked)
    0.1mg (3% DV) in 1 cup (1/2 inch pieces)
    Database: Standard Release (Common) (Source)
  182. Garden Cress
    0.1mg (7% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  183. Green Tomatoes
    0.1mg (6% DV) in 1 medium
    Database: Standard Release (Common) (Source)
  184. Tomatoes
    0.1mg (7% DV) in 1 cup cherry tomatoes
    Database: Standard Release (Common) (Source)
  185. Canned Tomato Paste
    0.1mg (8% DV) in 1/4 cup
    Database: Standard Release (Common) (Source)
  186. Turnips
    0.1mg (7% DV) in 1 cup, cubes
    Database: Standard Release (Common) (Source)
  187. Mung Bean Sprouts
    0.1mg (5% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  188. Morel Mushrooms
    0.1mg (5% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  189. Green Snap Beans (Raw)
    0.1mg (8% DV) in 1 cup 1/2 inch pieces
    Database: Standard Release (Common) (Source)
  190. Cooked Leeks
    0.1mg (8% DV) in 1 leek
    Database: Standard Release (Common) (Source)
  191. Lentil Sprouts
    0.1mg (9% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  192. Cooked Green Beans (Previously Frozen)
    0.1mg (5% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  193. Cooked Lotus Root
    0.1mg (8% DV) in 1/2 cup
    Database: Standard Release (Common) (Source)
  194. Pickled Beets
    0.1mg (7% DV) in 1 cup slices
    Database: Standard Release (Common) (Source)
  195. Cremini Mushrooms
    0.1mg (6% DV) in 1 cup whole
    Database: Standard Release (Common) (Source)
  196. Artichokes (Globe Or French)
    0.1mg (9% DV) in 1 artichoke, medium
    Database: Standard Release (Common) (Source)
  197. Cabbage
    0.1mg (6% DV) in 1 cup, chopped
    Database: Standard Release (Common) (Source)
  198. Cooked Summer Squash
    0.1mg (7% DV) in 1 cup, sliced
    Database: Standard Release (Common) (Source)
  199. Bamboo Shoots (Cooked)
    0.1mg (7% DV) in 1 cup (1/2 inch slices)
    Database: Standard Release (Common) (Source)
  200. Pumpkin Leaves (Cooked)
    0.1mg (8% DV) in 1 cup
    Database: Standard Release (Common) (Source)
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