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200 Vegetables Highest in Vitamin C

Ranked by a Common Serving Size
90mg Vitamin C = 100% DV
  1. Sweet Yellow Peppers
    341.3mg (379% DV) in 1 pepper, large (3-3/4 inch long, 3 inch dia)
    Database: Standard Release (Common) (Source)
  2. Boiled Red Bell Peppers
    230.9mg (257% DV) in 1 cup, strips
    Database: Standard Release (Common) (Source)
  3. Sauteed Green Bell Peppers
    203.6mg (226% DV) in 1 cup chopped
    Database: Standard Release (Common) (Source)
  4. Mustard Spinach
    195mg (217% DV) in 1 cup, chopped
    Database: Standard Release (Common) (Source)
  5. Red Bell Peppers (Cooked)
    172.6mg (192% DV) in 1 cup chopped
    Database: Standard Release (Common) (Source)
  6. Sweet Red Bell Peppers
    152mg (169% DV) in 1 medium (approx 2-3/4 inch long, 2-1/2 dia.)
    Database: Standard Release (Common) (Source)
  7. Tahitian Taro
    120mg (133% DV) in 1 cup slices
    Database: Standard Release (Common) (Source)
  8. Green Bell Peppers
    119.8mg (133% DV) in 1 cup, chopped
    Database: Standard Release (Common) (Source)
  9. Cooked Mustard Spinach
    117mg (130% DV) in 1 cup, chopped
    Database: Standard Release (Common) (Source)
  10. Hot Green Chili Peppers
    109.1mg (121% DV) in 1 pepper
    Database: Standard Release (Common) (Source)
  11. Banana Peppers
    102.5mg (114% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  12. Vinespinach
    102mg (113% DV) in 100 grams
    Database: Standard Release (Common) (Source)
  13. Broccoli (Cooked)
    101.2mg (112% DV) in 1 cup chopped
    Database: Standard Release (Common) (Source)
  14. Cooked Green Bell Peppers
    100.4mg (112% DV) in 1 cup, chopped or strips
    Database: Standard Release (Common) (Source)
  15. Brussels Sprouts (Cooked)
    96.7mg (107% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  16. Cooked Kohlrabi
    89.1mg (99% DV) in 1 cup slices
    Database: Standard Release (Common) (Source)
  17. Kohlrabi
    83.7mg (93% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  18. Broccoli
    81.2mg (90% DV) in 1 cup chopped
    Database: Standard Release (Common) (Source)
  19. Parsley
    79.8mg (89% DV) in 1 cup chopped
    Database: Standard Release (Common) (Source)
  20. Bitter Melon
    78.1mg (87% DV) in 1 cup (1/2 inch pieces)
    Database: Standard Release (Common) (Source)
  21. Cooked Snow Peas
    76.6mg (85% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  22. Brussels Sprouts (Raw)
    74.8mg (83% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  23. Kidney Bean Sprouts
    71.2mg (79% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  24. Cooked Green Cauliflower
    65.3mg (73% DV) in 1/5 head
    Database: Standard Release (Common) (Source)
  25. Red Chili Peppers
    64.7mg (72% DV) in 1 pepper
    Database: Standard Release (Common) (Source)
  26. Peas
    58mg (64% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  27. Green Cauliflower
    56.4mg (63% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  28. Cooked Cabbage
    56.3mg (63% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  29. Cooked Cauliflower
    54.9mg (61% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  30. Cooked Tomatoes
    54.7mg (61% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  31. Cooked Tahitian Taro
    52.1mg (58% DV) in 1 cup slices
    Database: Standard Release (Common) (Source)
  32. Cooked Red Cabbage
    51.6mg (57% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  33. Cauliflower
    51.6mg (57% DV) in 1 cup chopped (1/2 inch pieces)
    Database: Standard Release (Common) (Source)
  34. Red Cabbage
    50.7mg (56% DV) in 1 cup, chopped
    Database: Standard Release (Common) (Source)
  35. Green Chili Peppers
    47.5mg (53% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  36. Serrano Peppers
    47.1mg (52% DV) in 1 cup, chopped
    Database: Standard Release (Common) (Source)
  37. Canned Asparagus
    44.5mg (49% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  38. Pak-Choi (Bok Choy) (Cooked)
    44.2mg (49% DV) in 1 cup, shredded
    Database: Standard Release (Common) (Source)
  39. Cassava
    42.4mg (47% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  40. Boiled Sweet Potatoes
    42mg (47% DV) in 1 cup, mashed
    Database: Standard Release (Common) (Source)
  41. Bitter Melon (Cooked)
    40.9mg (45% DV) in 1 cup (1/2 inch pieces)
    Database: Standard Release (Common) (Source)
  42. Cooked Turnip Greens
    39.5mg (44% DV) in 1 cup, chopped
    Database: Standard Release (Common) (Source)
  43. Baked Sweet Potatoes
    39.2mg (44% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  44. Mustard Greens
    39.2mg (44% DV) in 1 cup, chopped
    Database: Standard Release (Common) (Source)
  45. Snow Peas
    37.8mg (42% DV) in 1 cup, whole
    Database: Standard Release (Common) (Source)
  46. Cooked Beet Greens
    35.9mg (40% DV) in 1 cup (1 inch pieces)
    Database: Standard Release (Common) (Source)
  47. Lotus Root
    35.6mg (40% DV) in 10 slices (2-1/2 inch dia)
    Database: Standard Release (Common) (Source)
  48. Cooked Mustard Greens
    35.4mg (39% DV) in 1 cup, chopped
    Database: Standard Release (Common) (Source)
  49. Cooked Podded Peas
    35.2mg (39% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  50. Rutabagas (Neeps Swedes)
    35mg (39% DV) in 1 cup, cubes
    Database: Standard Release (Common) (Source)
  51. Cooked Collards
    34.6mg (38% DV) in 1 cup, chopped
    Database: Standard Release (Common) (Source)
  52. Garden Cress
    34.5mg (38% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  53. Turnip Greens
    33mg (37% DV) in 1 cup, chopped
    Database: Standard Release (Common) (Source)
  54. Cabbage
    32.6mg (36% DV) in 1 cup, chopped
    Database: Standard Release (Common) (Source)
  55. Cooked Rutabagas (Neeps Swedes)
    32mg (36% DV) in 1 cup, cubes
    Database: Standard Release (Common) (Source)
  56. Cooked Broccoli Raab
    31.5mg (35% DV) in 1 nlea serving
    Database: Standard Release (Common) (Source)
  57. Bok Choy
    31.5mg (35% DV) in 1 cup, shredded
    Database: Standard Release (Common) (Source)
  58. Cooked Swiss Chard
    31.5mg (35% DV) in 1 cup, chopped
    Database: Standard Release (Common) (Source)
  59. Cooked Garden Cress
    31.1mg (35% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  60. Cooked Butternut Squash
    31mg (34% DV) in 1 cup, cubes
    Database: Standard Release (Common) (Source)
  61. Swamp Cabbage
    30.8mg (34% DV) in 1 cup, chopped
    Database: Standard Release (Common) (Source)
  62. Chinese Broccoli
    29.6mg (33% DV) in 100 grams
    Database: Standard Release (Common) (Source)
  63. Butternut Squash
    29.4mg (33% DV) in 1 cup, cubes
    Database: Standard Release (Common) (Source)
  64. Cooked New Zealand Spinach
    28.8mg (32% DV) in 1 cup, chopped
    Database: Standard Release (Common) (Source)
  65. Green Tomatoes
    28.8mg (32% DV) in 1 medium
    Database: Standard Release (Common) (Source)
  66. Jute Potherb (Molokhiya) (Cooked)
    28.7mg (32% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  67. Turnips
    27.3mg (30% DV) in 1 cup, cubes
    Database: Standard Release (Common) (Source)
  68. Fiddlehead Ferns
    26.6mg (30% DV) in 100 grams
    Database: Standard Release (Common) (Source)
  69. Canned Tomato Puree
    26.5mg (29% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  70. Cooked Okra
    26.1mg (29% DV) in 1 cup slices
    Database: Standard Release (Common) (Source)
  71. Cooked Scallop Squash
    25.9mg (29% DV) in 1 cup, mashed
    Database: Standard Release (Common) (Source)
  72. Oriental Radishes
    25.5mg (28% DV) in 1 cup slices
    Database: Standard Release (Common) (Source)
  73. Hungarian Peppers
    25.1mg (28% DV) in 1 pepper
    Database: Standard Release (Common) (Source)
  74. Cooked Chinese Broccoli
    24.8mg (28% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  75. Cooked Savoy Cabbage
    24.7mg (27% DV) in 1 cup, shredded
    Database: Standard Release (Common) (Source)
  76. Crookneck Summer Squash
    24.5mg (27% DV) in 1 cup sliced
    Database: Standard Release (Common) (Source)
  77. Cooked Chrysanthemum
    23.9mg (27% DV) in 1 cup (1 inch pieces)
    Database: Standard Release (Common) (Source)
  78. Scallop Squash
    23.4mg (26% DV) in 1 cup slices
    Database: Standard Release (Common) (Source)
  79. Cooked Zucchini
    23.2mg (26% DV) in 1 cup, sliced
    Database: Standard Release (Common) (Source)
  80. Okra
    23mg (26% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  81. Cooked Green Peas (Salted)
    22.7mg (25% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  82. Cooked Green Peas
    22.7mg (25% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  83. Parsnips
    22.6mg (25% DV) in 1 cup slices
    Database: Standard Release (Common) (Source)
  84. Cooked Oriental Radishes
    22.2mg (25% DV) in 1 cup, sliced
    Database: Standard Release (Common) (Source)
  85. Zucchini
    22.2mg (25% DV) in 1 cup, chopped
    Database: Standard Release (Common) (Source)
  86. Baked Acorn Squash
    22.1mg (25% DV) in 1 cup, cubes
    Database: Standard Release (Common) (Source)
  87. Baked Potatoes
    21.8mg (24% DV) in 1 potato medium (2-1/4 inch to 3-1/4 inch dia)
    Database: Standard Release (Common) (Source)
  88. Baked Red Potatoes
    21.8mg (24% DV) in 1 potato medium (2-1/4 inch to 3-1/4 inch dia.)
    Database: Standard Release (Common) (Source)
  89. Savoy Cabbage
    21.7mg (24% DV) in 1 cup, shredded
    Database: Standard Release (Common) (Source)
  90. Canned Lima Beans
    21.6mg (24% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  91. Cooked Kale
    21mg (23% DV) in 1 cup, chopped
    Database: Standard Release (Common) (Source)
  92. Cooked Crookneck Summer Squash
    20.9mg (23% DV) in 1 cup, sliced
    Database: Standard Release (Common) (Source)
  93. Sauerkraut
    20.9mg (23% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  94. Tomatoes
    20.4mg (23% DV) in 1 cup cherry tomatoes
    Database: Standard Release (Common) (Source)
  95. Baked Potato (No Skin)
    20mg (22% DV) in 1 potato (2-1/3 inch x 4-3/4 inch)
    Database: Standard Release (Common) (Source)
  96. Cooked Winter Squash
    19.7mg (22% DV) in 1 cup, cubes
    Database: Standard Release (Common) (Source)
  97. Kale
    19.6mg (22% DV) in 1 cup 1 inch pieces, loosely packed
    Database: Standard Release (Common) (Source)
  98. Cooked Hubbard Squash
    19.5mg (22% DV) in 1 cup, cubes
    Database: Standard Release (Common) (Source)
  99. Dandelion Greens
    19.3mg (21% DV) in 1 cup, chopped
    Database: Standard Release (Common) (Source)
  100. Summer Squash
    19.2mg (21% DV) in 1 cup, sliced
    Database: Standard Release (Common) (Source)
  101. Cooked Dandelion Greens
    18.9mg (21% DV) in 1 cup, chopped
    Database: Standard Release (Common) (Source)
  102. Stewed Tomatoes
    18.4mg (20% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  103. Cooked Turnips
    18.1mg (20% DV) in 1 cup, cubes
    Database: Standard Release (Common) (Source)
  104. Boiled Potatoes
    17.7mg (20% DV) in 1 potato (2-1/2 inch dia, sphere)
    Database: Standard Release (Common) (Source)
  105. Cooked Spinach
    17.6mg (20% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  106. Cooked Lima Beans
    17.2mg (19% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  107. Radishes
    17.2mg (19% DV) in 1 cup slices
    Database: Standard Release (Common) (Source)
  108. New Zealand Spinach
    16.8mg (19% DV) in 1 cup, chopped
    Database: Standard Release (Common) (Source)
  109. Jalapeno Peppers
    16.6mg (18% DV) in 1 pepper
    Database: Standard Release (Common) (Source)
  110. Baked Potatoes (With Skin)
    16.6mg (18% DV) in 1 potato medium
    Database: Standard Release (Common) (Source)
  111. Cooked Yam
    16.5mg (18% DV) in 1 cup, cubes
    Database: Standard Release (Common) (Source)
  112. Cooked Lotus Root
    16.4mg (18% DV) in 1/2 cup
    Database: Standard Release (Common) (Source)
  113. Yellow Snap Beans
    16.3mg (18% DV) in 1 cup 1/2 inch pieces
    Database: Standard Release (Common) (Source)
  114. Cooked Acorn Squash
    15.9mg (18% DV) in 1 cup, mashed
    Database: Standard Release (Common) (Source)
  115. Succotash
    15.7mg (17% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  116. Cooked Swamp Cabbage
    15.7mg (17% DV) in 1 cup, chopped
    Database: Standard Release (Common) (Source)
  117. Acorn Squash
    15.4mg (17% DV) in 1 cup, cubes
    Database: Standard Release (Common) (Source)
  118. Artichokes (Globe Or French)
    15mg (17% DV) in 1 artichoke, medium
    Database: Standard Release (Common) (Source)
  119. Watercress
    14.6mg (16% DV) in 1 cup, chopped
    Database: Standard Release (Common) (Source)
  120. White Icicle Radishes (Daikon)
    14.5mg (16% DV) in 1/2 cup slices
    Database: Standard Release (Common) (Source)
  121. Canned Tomato Paste
    14.5mg (16% DV) in 1/4 cup
    Database: Standard Release (Common) (Source)
  122. Baked Russet Potatoes
    14.4mg (16% DV) in 1 potato medium (2-1/4 inch to 3-1/4 inch dia.)
    Database: Standard Release (Common) (Source)
  123. Winter Squash
    14.3mg (16% DV) in 1 cup, cubes
    Database: Standard Release (Common) (Source)
  124. Asparagus (Cooked)
    13.9mg (15% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  125. Mung Bean Sprouts
    13.7mg (15% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  126. Mashed Sweet Potatoes
    13.3mg (15% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  127. Hubbard Squash
    12.8mg (14% DV) in 1 cup, cubes
    Database: Standard Release (Common) (Source)
  128. Cooked Chayote
    12.8mg (14% DV) in 1 cup (1 inch pieces)
    Database: Standard Release (Common) (Source)
  129. Lentil Sprouts
    12.7mg (14% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  130. Collards
    12.7mg (14% DV) in 1 cup, chopped
    Database: Standard Release (Common) (Source)
  131. Cooked Lentil Sprouts
    12.6mg (14% DV) in 100 grams
    Database: Standard Release (Common) (Source)
  132. Yellow Tomatoes
    12.5mg (14% DV) in 1 cup, chopped
    Database: Standard Release (Common) (Source)
  133. Celeriac
    12.5mg (14% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  134. Pea Sprouts
    12.5mg (14% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  135. Green Snap Beans (Raw)
    12.2mg (14% DV) in 1 cup 1/2 inch pieces
    Database: Standard Release (Common) (Source)
  136. Cooked Green Snap Beans
    12.1mg (13% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  137. Cooked Purslane
    12.1mg (13% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  138. Cooked Yellow Snap Beans
    12.1mg (13% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  139. Stirfried Soybean Sprouts
    12mg (13% DV) in 100 grams
    Database: Standard Release (Common) (Source)
  140. Onions
    11.8mg (13% DV) in 1 cup, chopped
    Database: Standard Release (Common) (Source)
  141. Sun-Dried Hot Chile Peppers
    11.6mg (13% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  142. Cooked Pumpkin
    11.5mg (13% DV) in 1 cup, mashed
    Database: Standard Release (Common) (Source)
  143. Palm Hearts (Canned)
    11.5mg (13% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  144. Beet Greens (Raw)
    11.4mg (13% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  145. Radish Sprouts
    11mg (12% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  146. Cooked Onions
    10.9mg (12% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  147. Swiss Chard
    10.8mg (12% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  148. Leeks
    10.7mg (12% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  149. Soybean Sprouts
    10.7mg (12% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  150. Fennel
    10.4mg (12% DV) in 1 cup, sliced
    Database: Standard Release (Common) (Source)
  151. Canned Pumpkin
    10.3mg (11% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  152. Canned Pimentos
    10.2mg (11% DV) in 1 tbsp
    Database: Standard Release (Common) (Source)
  153. Laver Seaweed
    10.1mg (11% DV) in 10 sheets
    Database: Standard Release (Common) (Source)
  154. Cooked Parsnips
    10.1mg (11% DV) in 1/2 cup slices
    Database: Standard Release (Common) (Source)
  155. Yellow Sweet Corn
    9.9mg (11% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  156. Cooked Summer Squash
    9.9mg (11% DV) in 1 cup, sliced
    Database: Standard Release (Common) (Source)
  157. Pumpkin Flowers
    9.2mg (10% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  158. Cooked Celery
    9.2mg (10% DV) in 1 cup, diced
    Database: Standard Release (Common) (Source)
  159. Purslane
    9mg (10% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  160. Cooked Okra (Previously Frozen)
    8.8mg (10% DV) in 1/2 cup slices
    Database: Standard Release (Common) (Source)
  161. Cooked Artichokes (Globe Or French)
    8.4mg (9% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  162. Spinach
    8.4mg (9% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  163. Broccoli Raab (Rapini)
    8.1mg (9% DV) in 1 cup chopped
    Database: Standard Release (Common) (Source)
  164. Nopales
    8mg (9% DV) in 1 cup, sliced
    Database: Standard Release (Common) (Source)
  165. Cooked Nopales
    7.9mg (9% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  166. Cooked Soybean Sprouts
    7.8mg (9% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  167. Asparagus
    7.5mg (8% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  168. Sweet Onions
    7.1mg (8% DV) in 1 nlea serving
    Database: Standard Release (Common) (Source)
  169. Yautia
    7mg (8% DV) in 1 cup, sliced
    Database: Standard Release (Common) (Source)
  170. Chicory Greens
    7mg (8% DV) in 1 cup, chopped
    Database: Standard Release (Common) (Source)
  171. Beets (Raw)
    6.7mg (7% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  172. Cooked Pumpkin Flowers
    6.7mg (7% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  173. Cooked Taro
    6.6mg (7% DV) in 1 cup, sliced
    Database: Standard Release (Common) (Source)
  174. Cooked White Button Mushrooms
    6.2mg (7% DV) in 1 cup pieces
    Database: Standard Release (Common) (Source)
  175. Cooked Beets
    6.1mg (7% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  176. Bamboo Shoots
    6mg (7% DV) in 1 cup (1/2 inch slices)
    Database: Standard Release (Common) (Source)
  177. Cooked Celeriac
    5.6mg (6% DV) in 1 cup pieces
    Database: Standard Release (Common) (Source)
  178. Cooked Carrots
    5.6mg (6% DV) in 1 cup slices
    Database: Standard Release (Common) (Source)
  179. Cooked Sweet White Corn
    5.5mg (6% DV) in 1 ear, small (5-1/2 inch to 6-1/2 inch long)
    Database: Standard Release (Common) (Source)
  180. Cooked Green Beans (Previously Frozen)
    5.5mg (6% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  181. Cooked Spaghetti Squash
    5.4mg (6% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  182. Cooked Leeks
    5.2mg (6% DV) in 1 leek
    Database: Standard Release (Common) (Source)
  183. Pickled Beets
    5.2mg (6% DV) in 1 cup slices
    Database: Standard Release (Common) (Source)
  184. Cooked Escarole
    5mg (6% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  185. Sweet White Corn
    5mg (6% DV) in 1 ear, small (5-1/2 inch to 6-1/2 inch long)
    Database: Standard Release (Common) (Source)
  186. Cooked Yellow Sweet Corn
    4.9mg (5% DV) in 1 ear small (5-1/2 inch to 6-1/2 inch long)
    Database: Standard Release (Common) (Source)
  187. Taro
    4.7mg (5% DV) in 1 cup, sliced
    Database: Standard Release (Common) (Source)
  188. Pumpkin Leaves
    4.3mg (5% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  189. Carrots
    4.2mg (5% DV) in 1 large (7-1/4 inch to 8-/1/2 inch long)
    Database: Standard Release (Common) (Source)
  190. Tomatillos
    4mg (4% DV) in 1 medium
    Database: Standard Release (Common) (Source)
  191. Cooked Napa Cabbage
    3.5mg (4% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  192. Endive
    3.3mg (4% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  193. Green Leaf Lettuce
    3.3mg (4% DV) in 1 cup shredded
    Database: Standard Release (Common) (Source)
  194. Cooked Burdock Root
    3.3mg (4% DV) in 1 cup (1 inch pieces)
    Database: Standard Release (Common) (Source)
  195. Sweet Potatoes
    3.2mg (4% DV) in 1 cup, cubes
    Database: Standard Release (Common) (Source)
  196. Radicchio
    3.2mg (4% DV) in 1 cup, shredded
    Database: Standard Release (Common) (Source)
  197. Arugula
    3mg (3% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  198. Chicory Roots
    3mg (3% DV) in 1 root
    Database: Standard Release (Common) (Source)
  199. Cucumber
    2.9mg (3% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  200. Spring Onions
    2.8mg (3% DV) in 1 medium (4-1/8 inch long)
    Database: Standard Release (Common) (Source)
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