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Nutrient Ranking Tool

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200 Vegetables Highest in Vitamin D

Ranked by a Common Serving Size
20μg Vitamin D = 100% DV
  1. Raw Cremini Mushrooms (Exposed To Sunlight Or Uv)
    27.8μg (139% DV) in 1 cup whole
    Database: Standard Release (Common) (Source)
  2. Raw Portobellos (Exposed To Sunlight Or Uv)
    24.4μg (122% DV) in 1 cup diced
    Database: Standard Release (Common) (Source)
  3. Maitake Mushrooms
    19.7μg (98% DV) in 1 cup diced
    Database: Standard Release (Common) (Source)
  4. Raw White Button Mushrooms (Exposed To Sunlight Or Uv)
    18.3μg (92% DV) in 1 cup pieces or slices
    Database: Standard Release (Common) (Source)
  5. Portobellos (Exposed To Sunlight Or Uv)
    15.9μg (79% DV) in 1 cup sliced
    Database: Standard Release (Common) (Source)
  6. Morel Mushrooms
    3.4μg (17% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  7. Chantarelle Mushrooms
    2.9μg (14% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  8. Corn Scalloped Or Pudding
    1.5μg (7% DV) in 1 cup
    Database: FNDDS (Source)
  9. Cauliflower From Fresh Creamed
    1.4μg (7% DV) in 1 cup
    Database: FNDDS (Source)
  10. Carrots Cooked Ns As To Form Creamed
    1.4μg (7% DV) in 1 cup
    Database: FNDDS (Source)
  11. Carrots Cooked From Frozen Creamed
    1.4μg (7% DV) in 1 cup
    Database: FNDDS (Source)
  12. Carrots Cooked From Canned Creamed
    1.4μg (7% DV) in 1 cup
    Database: FNDDS (Source)
  13. Corn Cooked From Fresh With Cream Sauce Made With Milk
    1.3μg (6% DV) in 1 cup
    Database: FNDDS (Source)
  14. Mushrooms Ns As To Form Creamed
    1.3μg (7% DV) in 1 cup
    Database: FNDDS (Source)
  15. Mushrooms From Fresh Creamed
    1.3μg (7% DV) in 1 cup
    Database: FNDDS (Source)
  16. Mushrooms From Frozen Creamed
    1.3μg (7% DV) in 1 cup
    Database: FNDDS (Source)
  17. Mushrooms From Canned Creamed
    1.3μg (7% DV) in 1 cup
    Database: FNDDS (Source)
  18. Corn Pudding Home Prepared
    1.3μg (6% DV) in 1 cup
    Database: Standard Release (Source)
  19. Peas Ns As To Form Creamed
    1.2μg (6% DV) in 1 cup
    Database: FNDDS (Source)
  20. Peas From Fresh Creamed
    1.2μg (6% DV) in 1 cup
    Database: FNDDS (Source)
  21. Peas From Frozen Creamed
    1.2μg (6% DV) in 1 cup
    Database: FNDDS (Source)
  22. Peas From Canned Creamed
    1.2μg (6% DV) in 1 cup
    Database: FNDDS (Source)
  23. Escarole Creamed
    1.2μg (6% DV) in 1 cup
    Database: FNDDS (Source)
  24. Peas And Carrots Ns As To Form Creamed
    1.2μg (6% DV) in 1 cup
    Database: FNDDS (Source)
  25. Peas And Carrots From Fresh Creamed
    1.2μg (6% DV) in 1 cup
    Database: FNDDS (Source)
  26. Peas And Carrots From Frozen Creamed
    1.2μg (6% DV) in 1 cup
    Database: FNDDS (Source)
  27. Peas And Carrots From Canned Creamed
    1.2μg (6% DV) in 1 cup
    Database: FNDDS (Source)
  28. Cauliflower Ns As To Form Creamed
    1.1μg (6% DV) in 1 cup
    Database: FNDDS (Source)
  29. Cauliflower From Frozen Creamed
    1.1μg (6% DV) in 1 cup
    Database: FNDDS (Source)
  30. Cauliflower From Canned Creamed
    1.1μg (6% DV) in 1 cup
    Database: FNDDS (Source)
  31. Celery Creamed
    1.1μg (6% DV) in 1 cup
    Database: FNDDS (Source)
  32. Parsnips Creamed
    1.1μg (6% DV) in 1 cup
    Database: FNDDS (Source)
  33. Broccoli Cooked From Fresh With Cream Sauce
    1.1μg (6% DV) in 1 cup
    Database: FNDDS (Source)
  34. Broccoli Cooked From Frozen With Cream Sauce
    1.1μg (6% DV) in 1 cup
    Database: FNDDS (Source)
  35. Eggplant Cooked Made With Margarine
    1.1μg (6% DV) in 1 eggplant, nfs
    Database: FNDDS (Source)
  36. Squash Summer From Fresh Creamed
    1.1μg (5% DV) in 1 cup
    Database: FNDDS (Source)
  37. Turnips Ns As To Form Creamed
    1.1μg (6% DV) in 1 cup
    Database: FNDDS (Source)
  38. Turnips From Fresh Creamed
    1.1μg (6% DV) in 1 cup
    Database: FNDDS (Source)
  39. Turnips From Frozen Creamed
    1.1μg (6% DV) in 1 cup
    Database: FNDDS (Source)
  40. Turnips From Canned Creamed
    1.1μg (6% DV) in 1 cup
    Database: FNDDS (Source)
  41. Carrots Cooked From Fresh Creamed
    1.1μg (6% DV) in 1 cup
    Database: FNDDS (Source)
  42. Brussels Sprouts Ns As To Form Creamed
    1.1μg (6% DV) in 1 cup
    Database: FNDDS (Source)
  43. Brussels Sprouts From Fresh Creamed
    1.1μg (6% DV) in 1 cup
    Database: FNDDS (Source)
  44. Brussels Sprouts From Frozen Creamed
    1.1μg (6% DV) in 1 cup
    Database: FNDDS (Source)
  45. Spinach Souffle
    1.1μg (5% DV) in 1 cup
    Database: Standard Release (Source)
  46. Mushroom Asian Cooked From Dried
    1μg (5% DV) in 1 cup
    Database: FNDDS (Source)
  47. Mushrooms Shiitake Cooked With Salt
    1μg (5% DV) in 1 cup pieces
    Database: Standard Release (Source)
  48. Spinach Ns As To Form Creamed
    1μg (5% DV) in 1 cup
    Database: FNDDS (Source)
  49. Spinach From Fresh Creamed
    1μg (5% DV) in 1 cup
    Database: FNDDS (Source)
  50. Spinach From Frozen Creamed
    1μg (5% DV) in 1 cup
    Database: FNDDS (Source)
  51. Cooked Shiitake Mushrooms
    1μg (5% DV) in 1 cup pieces
    Database: Standard Release (Common) (Source)
  52. Cabbage Creamed
    1μg (5% DV) in 1 cup
    Database: FNDDS (Source)
  53. Kohlrabi Creamed
    0.9μg (5% DV) in 1 cup
    Database: FNDDS (Source)
  54. Onions Ns As To Form Creamed
    0.9μg (5% DV) in 1 cup
    Database: FNDDS (Source)
  55. Onions From Fresh Creamed
    0.9μg (5% DV) in 1 cup
    Database: FNDDS (Source)
  56. Broccoli Cooked Ns As To Form With Cream Sauce
    0.9μg (5% DV) in 1 cup
    Database: FNDDS (Source)
  57. Squash Summer Ns As To Form Creamed
    0.9μg (4% DV) in 1 cup
    Database: FNDDS (Source)
  58. Squash Summer From Frozen Creamed
    0.9μg (4% DV) in 1 cup
    Database: FNDDS (Source)
  59. Squash Summer From Canned Creamed
    0.9μg (4% DV) in 1 cup
    Database: FNDDS (Source)
  60. Carrots Cooked Ns As To Form With Cheese Sauce
    0.9μg (5% DV) in 1 cup
    Database: FNDDS (Source)
  61. Carrots Cooked From Frozen With Cheese Sauce
    0.9μg (5% DV) in 1 cup
    Database: FNDDS (Source)
  62. Carrots Cooked From Canned With Cheese Sauce
    0.9μg (5% DV) in 1 cup
    Database: FNDDS (Source)
  63. Spinach From Canned Creamed
    0.8μg (4% DV) in 1 cup
    Database: FNDDS (Source)
  64. Spinach And Cheese Casserole
    0.8μg (4% DV) in 1 cup
    Database: FNDDS (Source)
  65. Jai Monk's Food
    0.8μg (4% DV) in 1 cup
    Database: FNDDS (Source)
  66. Broccoli Cooked Ns As To Form With Cheese Sauce
    0.7μg (3% DV) in 1 cup
    Database: FNDDS (Source)
  67. Broccoli Cooked From Fresh With Cheese Sauce
    0.7μg (3% DV) in 1 cup
    Database: FNDDS (Source)
  68. Broccoli Cooked From Frozen With Cheese Sauce
    0.7μg (3% DV) in 1 cup
    Database: FNDDS (Source)
  69. Egg Curry
    0.7μg (4% DV) in 1 cup
    Database: FNDDS (Source)
  70. Carrots Cooked From Fresh With Cheese Sauce
    0.7μg (3% DV) in 1 cup
    Database: FNDDS (Source)
  71. Asparagus Ns As To Form Creamed Or With Cheese Sauce
    0.7μg (4% DV) in 1 cup
    Database: FNDDS (Source)
  72. Asparagus From Fresh Creamed Or With Cheese Sauce
    0.7μg (4% DV) in 1 cup
    Database: FNDDS (Source)
  73. Asparagus From Frozen Creamed Or With Cheese Sauce
    0.7μg (4% DV) in 1 cup
    Database: FNDDS (Source)
  74. Asparagus From Canned Creamed Or With Cheese Sauce
    0.7μg (4% DV) in 1 cup
    Database: FNDDS (Source)
  75. Corn Fritter
    0.6μg (3% DV) in 1 cup
    Database: FNDDS (Source)
  76. Eggplant Cooked Ns As To Fat Added In Cooking
    0.6μg (3% DV) in 1 eggplant, nfs
    Database: FNDDS (Source)
  77. Eggplant Cooked Fat Added In Cooking Ns As To Type Of Fat
    0.6μg (3% DV) in 1 eggplant, nfs
    Database: FNDDS (Source)
  78. Oyster Mushrooms
    0.6μg (3% DV) in 1 cup sliced
    Database: Standard Release (Common) (Source)
  79. Spinach Cooked Ns As To Form With Cheese Sauce
    0.6μg (3% DV) in 1 cup
    Database: FNDDS (Source)
  80. Spinach Cooked From Fresh With Cheese Sauce
    0.6μg (3% DV) in 1 cup
    Database: FNDDS (Source)
  81. Spinach Cooked From Frozen With Cheese Sauce
    0.6μg (3% DV) in 1 cup
    Database: FNDDS (Source)
  82. Spinach Cooked From Canned With Cheese Sauce
    0.6μg (3% DV) in 1 cup
    Database: FNDDS (Source)
  83. Broccoli Cooked Ns As To Form With Mushroom Sauce
    0.5μg (2% DV) in 1 cup
    Database: FNDDS (Source)
  84. Broccoli Cooked From Fresh With Mushroom Sauce
    0.5μg (2% DV) in 1 cup
    Database: FNDDS (Source)
  85. Broccoli Cooked From Frozen With Mushroom Sauce
    0.5μg (2% DV) in 1 cup
    Database: FNDDS (Source)
  86. Broccoli Casserole With Noodles
    0.5μg (2% DV) in 1 cup
    Database: FNDDS (Source)
  87. Broccoli Casserole With Rice
    0.5μg (2% DV) in 1 cup
    Database: FNDDS (Source)
  88. Peas Cooked Ns As To Form With Mushroom Sauce
    0.5μg (2% DV) in 1 cup
    Database: FNDDS (Source)
  89. Peas Cooked From Fresh With Mushroom Sauce
    0.5μg (2% DV) in 1 cup
    Database: FNDDS (Source)
  90. Peas Cooked From Frozen With Mushroom Sauce
    0.5μg (2% DV) in 1 cup
    Database: FNDDS (Source)
  91. Peas Cooked From Canned With Mushroom Sauce
    0.5μg (2% DV) in 1 cup
    Database: FNDDS (Source)
  92. Creamed Christophine Puerto Rican Style
    0.5μg (3% DV) in 1 serving (1/2 chayote, 4-1/2" x 3-1/2" x 1-1/2") (without shell)
    Database: FNDDS (Source)
  93. Sweet Potato And Pumpkin Casserole Puerto Rican Style
    0.5μg (3% DV) in 1 cup
    Database: FNDDS (Source)
  94. Eggplant Parmesan Casserole Regular
    0.4μg (2% DV) in 1 cup
    Database: FNDDS (Source)
  95. Mushrooms Portobellos Grilled
    0.4μg (2% DV) in 1 cup sliced
    Database: Standard Release (Source)
  96. Squash Summer Casserole With Tomato And Cheese
    0.4μg (2% DV) in 1 cup
    Database: FNDDS (Source)
  97. Squash Summer Casserole With Cheese Sauce
    0.4μg (2% DV) in 1 cup
    Database: FNDDS (Source)
  98. Potatoes Mashed Home-Prepared Whole Milk And Margarine Added
    0.4μg (2% DV) in 1 cup
    Database: Standard Release (Source)
  99. Homemade Mashed Potatoes With Milk And Butter
    0.4μg (2% DV) in 1 cup
    Database: Standard Release (Source)
  100. Spinach Salad No Dressing
    0.4μg (2% DV) in 1 cup
    Database: FNDDS (Source)
  101. Fennel Bulb Cooked Made With Margarine
    0.4μg (2% DV) in 1 fennel bulb
    Database: FNDDS (Source)
  102. Squash Winter Baked With Cheese
    0.4μg (2% DV) in 1 cup
    Database: FNDDS (Source)
  103. Mushrooms Shiitake Stir-Fried
    0.4μg (2% DV) in 1 cup whole
    Database: Standard Release (Source)
  104. Potatoes Mashed Home-Prepared Whole Milk Added
    0.4μg (2% DV) in 1 cup
    Database: Standard Release (Source)
  105. Okra Batter-Dipped Fried
    0.3μg (1% DV) in 1 cup
    Database: FNDDS (Source)
  106. Cooked White Button Mushrooms
    0.3μg (2% DV) in 1 cup pieces
    Database: Standard Release (Common) (Source)
  107. Corn Yellow Canned Low Sodium Made With Margarine
    0.3μg (2% DV) in 1 cup
    Database: FNDDS (Source)
  108. Canned Mushrooms
    0.3μg (2% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  109. Portobellos Mushrooms
    0.3μg (1% DV) in 1 cup diced
    Database: Standard Release (Common) (Source)
  110. Breadfruit Cooked Ns As To Fat Added In Cooking
    0.3μg (1% DV) in 1 cup
    Database: FNDDS (Source)
  111. Breadfruit Cooked Fat Added In Cooking
    0.3μg (1% DV) in 1 cup
    Database: FNDDS (Source)
  112. Mushrooms White Cooked Boiled Drained With Salt
    0.3μg (2% DV) in 1 cup pieces
    Database: Standard Release (Source)
  113. Pumpkin Cooked Ns As To Form Made With Margarine
    0.3μg (1% DV) in 1 cup, mashed
    Database: FNDDS (Source)
  114. Pumpkin Cooked From Fresh Made With Margarine
    0.3μg (1% DV) in 1 cup
    Database: FNDDS (Source)
  115. Pumpkin Cooked From Frozen Made With Margarine
    0.3μg (1% DV) in 1 cup
    Database: FNDDS (Source)
  116. Pumpkin Cooked From Canned Made With Margarine
    0.3μg (1% DV) in 1 cup
    Database: FNDDS (Source)
  117. Peas And Mushrooms Cooked Made With Margarine
    0.3μg (2% DV) in 1 cup
    Database: FNDDS (Source)
  118. Potato Baked Peel Not Eaten With Meat
    0.3μg (1% DV) in 1 small
    Database: FNDDS (Source)
  119. Potato Baked Peel Eaten With Meat
    0.3μg (1% DV) in 1 small
    Database: FNDDS (Source)
  120. Mushrooms White Microwaved
    0.3μg (2% DV) in 100 grams
    Database: Standard Release (Source)
  121. Stuffed Pepper With Rice And Meat
    0.3μg (1% DV) in 1/2 pepper with filling
    Database: FNDDS (Source)
  122. Ripe Plantain Fritters Puerto Rican Style
    0.3μg (1% DV) in 1 pionono (2"x 2-1/2" x 3/4")
    Database: FNDDS (Source)
  123. Broccoli Raab Cooked Made With Margarine
    0.2μg (1% DV) in 1 cup
    Database: FNDDS (Source)
  124. Snowpea Cooked Ns As To Form Made With Margarine
    0.2μg (1% DV) in 1 cup
    Database: FNDDS (Source)
  125. Beans String Green Cooked From Canned Made With Margarine
    0.2μg (1% DV) in 1 cup, canned
    Database: FNDDS (Source)
  126. Eggplant Batter-Dipped Fried
    0.2μg (1% DV) in 1 cup
    Database: FNDDS (Source)
  127. Snowpea Cooked From Fresh Made With Margarine
    0.2μg (1% DV) in 1 cup
    Database: FNDDS (Source)
  128. Eggplant With Cheese And Tomato Sauce
    0.2μg (1% DV) in 1 cup
    Database: FNDDS (Source)
  129. Chard Cooked Made With Margarine
    0.2μg (1% DV) in 1 cup, stalk and leaves
    Database: FNDDS (Source)
  130. Snowpea Cooked From Frozen Made With Margarine
    0.2μg (1% DV) in 1 cup
    Database: FNDDS (Source)
  131. Tomato And Okra Cooked Made With Margarine
    0.2μg (1% DV) in 1 cup
    Database: FNDDS (Source)
  132. Corn White Cooked From Canned Made With Margarine
    0.2μg (1% DV) in 1 cup
    Database: FNDDS (Source)
  133. Tomato And Onion Cooked Made With Margarine
    0.2μg (1% DV) in 1 cup
    Database: FNDDS (Source)
  134. Pea Salad With Cheese
    0.2μg (1% DV) in 1 cup
    Database: FNDDS (Source)
  135. Collards Cooked Ns As To Form Made With Margarine
    0.2μg (1% DV) in 1 cup, ns as to from fresh, frozen, or canned
    Database: FNDDS (Source)
  136. White Button Mushrooms (Stir-Fried)
    0.2μg (1% DV) in 1 cup sliced
    Database: Standard Release (Common) (Source)
  137. Broccoli Batter-Dipped And Fried
    0.2μg (1% DV) in 1 cup
    Database: FNDDS (Source)
  138. Cucumber Cooked Ns As To Fat Added In Cooking
    0.2μg (1% DV) in 1 cup
    Database: FNDDS (Source)
  139. Potatoes Mashed Ready-To-Eat
    0.2μg (1% DV) in 1 cup
    Database: Standard Release (Source)
  140. Collards Cooked From Frozen Made With Margarine
    0.2μg (1% DV) in 1 cup, frozen
    Database: FNDDS (Source)
  141. Tomato With Corn And Okra Cooked Made With Margarine
    0.2μg (1% DV) in 1 cup
    Database: FNDDS (Source)
  142. Collards Cooked From Canned Made With Margarine
    0.2μg (1% DV) in 1 cup, canned
    Database: FNDDS (Source)
  143. Cucumber Cooked Made With Margarine
    0.2μg (1% DV) in 1 cup
    Database: FNDDS (Source)
  144. Broccoli Chinese Cooked From Fresh Made With Margarine
    0.2μg (1% DV) in 1 cup
    Database: FNDDS (Source)
  145. Squash Spaghetti Cooked Made With Margarine
    0.2μg (1% DV) in 1 cup, cooked
    Database: FNDDS (Source)
  146. Beets Canned Low Sodium Made With Margarine
    0.2μg (1% DV) in 1 cup, nfs
    Database: FNDDS (Source)
  147. Dandelion Greens Cooked Made With Margarine
    0.2μg (1% DV) in 1 cup, chopped
    Database: FNDDS (Source)
  148. Beets Cooked Ns As To Form Made With Margarine
    0.2μg (1% DV) in 1 cup, slices
    Database: FNDDS (Source)
  149. Turnip Cooked From Canned Made With Margarine
    0.2μg (1% DV) in 1 cup, pieces
    Database: FNDDS (Source)
  150. Beets Cooked From Fresh Made With Margarine
    0.2μg (1% DV) in 1 cup, whole
    Database: FNDDS (Source)
  151. Turnip Cooked From Fresh Made With Margarine
    0.2μg (1% DV) in 1 cup, pieces
    Database: FNDDS (Source)
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