Click the to add any food to this list.
Click the to add any food to this list.

Nutrient Ranking Tool

Select a nutrient to rank.

Choose a food group.

Sort by Highest or Lowest?
Choose a Serving Size
Select Data To Show (More Info)
More Options
Exclude Spices and Herbs?

Sort by Nutrient Ratios

200 Vegetables Highest in Zinc, Zn

Ranked by a Common Serving Size
11mg Zinc, Zn = 100% DV
  1. Stirfried Soybean Sprouts
    2.1mg (19% DV) in 100 grams
    Database: Standard Release (Common) (Source)
  2. Cooked Green Peas (Salted)
    1.9mg (17% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  3. Cooked Green Peas
    1.9mg (17% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  4. Cooked Shiitake Mushrooms
    1.9mg (18% DV) in 1 cup pieces
    Database: Standard Release (Common) (Source)
  5. Peas
    1.8mg (16% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  6. Palm Hearts (Canned)
    1.7mg (15% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  7. Bamboo Shoots
    1.7mg (15% DV) in 1 cup (1/2 inch slices)
    Database: Standard Release (Common) (Source)
  8. Canned Lima Beans
    1.6mg (14% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  9. Cooked Lentil Sprouts
    1.6mg (15% DV) in 100 grams
    Database: Standard Release (Common) (Source)
  10. Citronella (Lemon Grass)
    1.5mg (14% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  11. Cooked Spinach
    1.4mg (12% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  12. Cooked White Button Mushrooms
    1.4mg (12% DV) in 1 cup pieces
    Database: Standard Release (Common) (Source)
  13. Cooked Lima Beans
    1.3mg (12% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  14. Pea Sprouts
    1.3mg (11% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  15. Morel Mushrooms
    1.3mg (12% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  16. Succotash
    1.2mg (11% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  17. Canned Straw Mushrooms
    1.2mg (11% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  18. Lentil Sprouts
    1.2mg (11% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  19. Canned Mushrooms
    1.1mg (10% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  20. Asparagus (Cooked)
    1.1mg (10% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  21. Cooked Soybean Sprouts
    1mg (9% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  22. Raw Cremini Mushrooms (Exposed To Sunlight Or Uv)
    1mg (9% DV) in 1 cup whole
    Database: Standard Release (Common) (Source)
  23. Bitter Melon (Cooked)
    1mg (9% DV) in 1 cup (1/2 inch pieces)
    Database: Standard Release (Common) (Source)
  24. Cooked Escarole
    1mg (9% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  25. Cremini Mushrooms
    1mg (9% DV) in 1 cup whole
    Database: Standard Release (Common) (Source)
  26. Canned Asparagus
    1mg (9% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  27. Canned Tomato Puree
    0.9mg (8% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  28. Bamboo Shoots (Canned)
    0.9mg (8% DV) in 1 cup (1/8 inch slices)
    Database: Standard Release (Common) (Source)
  29. Arrowroot
    0.8mg (7% DV) in 1 cup, sliced
    Database: Standard Release (Common) (Source)
  30. Soybean Sprouts
    0.8mg (7% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  31. Portobellos (Exposed To Sunlight Or Uv)
    0.8mg (7% DV) in 1 cup sliced
    Database: Standard Release (Common) (Source)
  32. Parsnips
    0.8mg (7% DV) in 1 cup slices
    Database: Standard Release (Common) (Source)
  33. Cooked Podded Peas
    0.8mg (7% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  34. Fiddlehead Ferns
    0.8mg (8% DV) in 100 grams
    Database: Standard Release (Common) (Source)
  35. Cassava
    0.7mg (6% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  36. Yellow Sweet Corn
    0.7mg (6% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  37. Jews Ear
    0.7mg (6% DV) in 1 cup slices
    Database: Standard Release (Common) (Source)
  38. Boiled Sweet Potatoes
    0.7mg (6% DV) in 1 cup, mashed
    Database: Standard Release (Common) (Source)
  39. Cooked Okra
    0.7mg (6% DV) in 1 cup slices
    Database: Standard Release (Common) (Source)
  40. Oyster Mushrooms
    0.7mg (6% DV) in 1 cup sliced
    Database: Standard Release (Common) (Source)
  41. Cooked Beet Greens
    0.7mg (7% DV) in 1 cup (1 inch pieces)
    Database: Standard Release (Common) (Source)
  42. Yautia
    0.7mg (6% DV) in 1 cup, sliced
    Database: Standard Release (Common) (Source)
  43. Baked Red Potatoes
    0.7mg (6% DV) in 1 potato medium (2-1/4 inch to 3-1/4 inch dia.)
    Database: Standard Release (Common) (Source)
  44. Asparagus
    0.7mg (7% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  45. Bitter Melon
    0.7mg (7% DV) in 1 cup (1/2 inch pieces)
    Database: Standard Release (Common) (Source)
  46. Jute Potherb (Molokhiya) (Cooked)
    0.7mg (6% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  47. Broccoli (Cooked)
    0.7mg (6% DV) in 1 cup chopped
    Database: Standard Release (Common) (Source)
  48. Cooked Summer Squash
    0.7mg (6% DV) in 1 cup, sliced
    Database: Standard Release (Common) (Source)
  49. Kidney Bean Sprouts
    0.7mg (7% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  50. Cooked Pumpkin
    0.6mg (5% DV) in 1 cup, mashed
    Database: Standard Release (Common) (Source)
  51. Cooked Yellow Sweet Corn
    0.6mg (5% DV) in 1 ear small (5-1/2 inch to 6-1/2 inch long)
    Database: Standard Release (Common) (Source)
  52. Cooked Snow Peas
    0.6mg (5% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  53. White Button Mushrooms (Stir-Fried)
    0.6mg (6% DV) in 1 cup sliced
    Database: Standard Release (Common) (Source)
  54. Okra
    0.6mg (5% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  55. Cooked Scallop Squash
    0.6mg (5% DV) in 1 cup, mashed
    Database: Standard Release (Common) (Source)
  56. Cooked Zucchini
    0.6mg (5% DV) in 1 cup, sliced
    Database: Standard Release (Common) (Source)
  57. Baked Potatoes (With Skin)
    0.6mg (6% DV) in 1 potato medium
    Database: Standard Release (Common) (Source)
  58. Cooked Swiss Chard
    0.6mg (5% DV) in 1 cup, chopped
    Database: Standard Release (Common) (Source)
  59. Cooked Green Cauliflower
    0.6mg (5% DV) in 1/5 head
    Database: Standard Release (Common) (Source)
  60. Parsley
    0.6mg (6% DV) in 1 cup chopped
    Database: Standard Release (Common) (Source)
  61. Cooked Beets
    0.6mg (5% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  62. Cooked Artichokes (Globe Or French)
    0.6mg (6% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  63. Pickled Beets
    0.6mg (5% DV) in 1 cup slices
    Database: Standard Release (Common) (Source)
  64. Artichokes (Globe Or French)
    0.6mg (6% DV) in 1 artichoke, medium
    Database: Standard Release (Common) (Source)
  65. Cooked New Zealand Spinach
    0.6mg (5% DV) in 1 cup, chopped
    Database: Standard Release (Common) (Source)
  66. Bamboo Shoots (Cooked)
    0.6mg (5% DV) in 1 cup (1/2 inch slices)
    Database: Standard Release (Common) (Source)
  67. Portobellos Mushrooms
    0.5mg (4% DV) in 1 cup diced
    Database: Standard Release (Common) (Source)
  68. Cooked Okra (Previously Frozen)
    0.5mg (4% DV) in 1/2 cup slices
    Database: Standard Release (Common) (Source)
  69. Baked Potato (No Skin)
    0.5mg (4% DV) in 1 potato (2-1/3 inch x 4-3/4 inch)
    Database: Standard Release (Common) (Source)
  70. Mashed Sweet Potatoes
    0.5mg (5% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  71. Cooked Sweet White Corn
    0.5mg (4% DV) in 1 ear, small (5-1/2 inch to 6-1/2 inch long)
    Database: Standard Release (Common) (Source)
  72. Cooked Yellow Snap Beans
    0.5mg (4% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  73. Cooked Broccoli Raab
    0.5mg (4% DV) in 1 nlea serving
    Database: Standard Release (Common) (Source)
  74. Cooked Burdock Root
    0.5mg (4% DV) in 1 cup (1 inch pieces)
    Database: Standard Release (Common) (Source)
  75. Raw Portobellos (Exposed To Sunlight Or Uv)
    0.5mg (4% DV) in 1 cup diced
    Database: Standard Release (Common) (Source)
  76. Celeriac
    0.5mg (5% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  77. Cooked Chayote
    0.5mg (5% DV) in 1 cup (1 inch pieces)
    Database: Standard Release (Common) (Source)
  78. Beets (Raw)
    0.5mg (4% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  79. Maitake Mushrooms
    0.5mg (5% DV) in 1 cup diced
    Database: Standard Release (Common) (Source)
  80. Cooked Kohlrabi
    0.5mg (5% DV) in 1 cup slices
    Database: Standard Release (Common) (Source)
  81. Cooked Hawaiin Mountain Yam
    0.5mg (4% DV) in 1 cup, cubes
    Database: Standard Release (Common) (Source)
  82. Brussels Sprouts (Cooked)
    0.5mg (5% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  83. Cooked Winter Squash
    0.5mg (4% DV) in 1 cup, cubes
    Database: Standard Release (Common) (Source)
  84. Canned Pumpkin
    0.4mg (4% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  85. Crookneck Summer Squash
    0.4mg (3% DV) in 1 cup sliced
    Database: Standard Release (Common) (Source)
  86. Cooked Crookneck Summer Squash
    0.4mg (4% DV) in 1 cup, sliced
    Database: Standard Release (Common) (Source)
  87. Cooked Onions
    0.4mg (4% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  88. Cooked Kale
    0.4mg (3% DV) in 1 cup, chopped
    Database: Standard Release (Common) (Source)
  89. Kanpyo
    0.4mg (3% DV) in 1 strip
    Database: Standard Release (Common) (Source)
  90. Sweet Potatoes
    0.4mg (4% DV) in 1 cup, cubes
    Database: Standard Release (Common) (Source)
  91. Baked Sweet Potatoes
    0.4mg (3% DV) in 1 medium (2 inch dia, 5 inch long, raw)
    Database: Standard Release (Common) (Source)
  92. White Button Mushrooms
    0.4mg (3% DV) in 1 cup, pieces or slices
    Database: Standard Release (Common) (Source)
  93. Cooked Taro
    0.4mg (3% DV) in 1 cup, sliced
    Database: Standard Release (Common) (Source)
  94. Chrysanthemum Leaves
    0.4mg (3% DV) in 1 cup, chopped
    Database: Standard Release (Common) (Source)
  95. Scallop Squash
    0.4mg (3% DV) in 1 cup slices
    Database: Standard Release (Common) (Source)
  96. Zucchini
    0.4mg (4% DV) in 1 cup, chopped
    Database: Standard Release (Common) (Source)
  97. Canned Mung Bean Sprouts
    0.4mg (3% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  98. Yellow Tomatoes
    0.4mg (4% DV) in 1 cup, chopped
    Database: Standard Release (Common) (Source)
  99. Sun-Dried Hot Chile Peppers
    0.4mg (3% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  100. Broccoli
    0.4mg (3% DV) in 1 cup chopped
    Database: Standard Release (Common) (Source)
  101. Brussels Sprouts (Raw)
    0.4mg (3% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  102. Raw White Button Mushrooms (Exposed To Sunlight Or Uv)
    0.4mg (3% DV) in 1 cup pieces or slices
    Database: Standard Release (Common) (Source)
  103. Cooked Collards
    0.4mg (4% DV) in 1 cup, chopped
    Database: Standard Release (Common) (Source)
  104. Green Cauliflower
    0.4mg (4% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  105. Chinese Broccoli
    0.4mg (4% DV) in 100 grams
    Database: Standard Release (Common) (Source)
  106. Boiled Potatoes
    0.4mg (4% DV) in 1 potato (2-1/2 inch dia, sphere)
    Database: Standard Release (Common) (Source)
  107. Canned Tomato Paste
    0.4mg (4% DV) in 1/4 cup
    Database: Standard Release (Common) (Source)
  108. Endive
    0.4mg (4% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  109. Turnips
    0.4mg (3% DV) in 1 cup, cubes
    Database: Standard Release (Common) (Source)
  110. Mung Bean Sprouts
    0.4mg (4% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  111. Chantarelle Mushrooms
    0.4mg (3% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  112. Vinespinach
    0.4mg (4% DV) in 100 grams
    Database: Standard Release (Common) (Source)
  113. Cooked Red Cabbage
    0.4mg (3% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  114. Cauliflower
    0.3mg (3% DV) in 1 cup chopped (1/2 inch pieces)
    Database: Standard Release (Common) (Source)
  115. Cooked Celeriac
    0.3mg (3% DV) in 1 cup pieces
    Database: Standard Release (Common) (Source)
  116. Rutabagas (Neeps Swedes)
    0.3mg (3% DV) in 1 cup, cubes
    Database: Standard Release (Common) (Source)
  117. Laver Seaweed
    0.3mg (2% DV) in 10 sheets
    Database: Standard Release (Common) (Source)
  118. Cooked Dandelion Greens
    0.3mg (3% DV) in 1 cup, chopped
    Database: Standard Release (Common) (Source)
  119. Onions
    0.3mg (2% DV) in 1 cup, chopped
    Database: Standard Release (Common) (Source)
  120. Cooked Hubbard Squash
    0.3mg (3% DV) in 1 cup, cubes
    Database: Standard Release (Common) (Source)
  121. Lotus Root
    0.3mg (3% DV) in 10 slices (2-1/2 inch dia)
    Database: Standard Release (Common) (Source)
  122. Cooked Mustard Greens
    0.3mg (3% DV) in 1 cup, chopped
    Database: Standard Release (Common) (Source)
  123. Radishes
    0.3mg (3% DV) in 1 cup slices
    Database: Standard Release (Common) (Source)
  124. Sauerkraut
    0.3mg (2% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  125. Cooked Tomatoes
    0.3mg (3% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  126. Baked Acorn Squash
    0.3mg (3% DV) in 1 cup, cubes
    Database: Standard Release (Common) (Source)
  127. Cooked Acorn Squash
    0.3mg (2% DV) in 1 cup, mashed
    Database: Standard Release (Common) (Source)
  128. Cooked Butternut Squash
    0.3mg (2% DV) in 1 cup, cubes
    Database: Standard Release (Common) (Source)
  129. Cooked Spaghetti Squash
    0.3mg (3% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  130. Cooked Yam
    0.3mg (2% DV) in 1 cup, cubes
    Database: Standard Release (Common) (Source)
  131. Sweet White Corn
    0.3mg (3% DV) in 1 ear, small (5-1/2 inch to 6-1/2 inch long)
    Database: Standard Release (Common) (Source)
  132. Sweet Red Bell Peppers
    0.3mg (3% DV) in 1 medium (approx 2-3/4 inch long, 2-1/2 dia.)
    Database: Standard Release (Common) (Source)
  133. Dried Fungi Cloud Ears
    0.3mg (3% DV) in 5 pieces
    Database: Standard Release (Common) (Source)
  134. Broccoli Raab (Rapini)
    0.3mg (3% DV) in 1 cup chopped
    Database: Standard Release (Common) (Source)
  135. Cooked Savoy Cabbage
    0.3mg (3% DV) in 1 cup, shredded
    Database: Standard Release (Common) (Source)
  136. Pak-Choi (Bok Choy) (Cooked)
    0.3mg (3% DV) in 1 cup, shredded
    Database: Standard Release (Common) (Source)
  137. Kimchi
    0.3mg (3% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  138. Cooked Carrots
    0.3mg (3% DV) in 1 cup slices
    Database: Standard Release (Common) (Source)
  139. Sweet Yellow Peppers
    0.3mg (3% DV) in 1 pepper, large (3-3/4 inch long, 3 inch dia)
    Database: Standard Release (Common) (Source)
  140. Cooked Nopales
    0.3mg (3% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  141. Cooked Chinese Broccoli
    0.3mg (3% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  142. Banana Peppers
    0.3mg (3% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  143. Serrano Peppers
    0.3mg (2% DV) in 1 cup, chopped
    Database: Standard Release (Common) (Source)
  144. Cooked Green Snap Beans
    0.3mg (3% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  145. Alfalfa Sprouts
    0.3mg (3% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  146. Tomatoes
    0.3mg (2% DV) in 1 cup cherry tomatoes
    Database: Standard Release (Common) (Source)
  147. Cooked Green Beans (Previously Frozen)
    0.3mg (3% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  148. Dried Shiitake Mushrooms
    0.3mg (3% DV) in 1 mushroom
    Database: Standard Release (Common) (Source)
  149. Mustard Spinach
    0.3mg (2% DV) in 1 cup, chopped
    Database: Standard Release (Common) (Source)
  150. Summer Squash
    0.3mg (3% DV) in 1 cup, sliced
    Database: Standard Release (Common) (Source)
  151. Cooked Cabbage
    0.3mg (3% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  152. Oriental Radishes
    0.2mg (2% DV) in 1 cup slices
    Database: Standard Release (Common) (Source)
  153. Cooked Oriental Radishes
    0.2mg (2% DV) in 1 cup, sliced
    Database: Standard Release (Common) (Source)
  154. Cooked Celery
    0.2mg (2% DV) in 1 cup, diced
    Database: Standard Release (Common) (Source)
  155. Cooked Rutabagas (Neeps Swedes)
    0.2mg (2% DV) in 1 cup, cubes
    Database: Standard Release (Common) (Source)
  156. Irishmoss Seaweed
    0.2mg (2% DV) in 2 tbsp (1/8 cup)
    Database: Standard Release (Common) (Source)
  157. Chicory Roots
    0.2mg (2% DV) in 1 root
    Database: Standard Release (Common) (Source)
  158. Dandelion Greens
    0.2mg (2% DV) in 1 cup, chopped
    Database: Standard Release (Common) (Source)
  159. Chrysanthemum
    0.2mg (2% DV) in 1 cup (1 inch pieces)
    Database: Standard Release (Common) (Source)
  160. Spinach
    0.2mg (1% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  161. Acorn Squash
    0.2mg (2% DV) in 1 cup, cubes
    Database: Standard Release (Common) (Source)
  162. Sweet Onions
    0.2mg (2% DV) in 1 nlea serving
    Database: Standard Release (Common) (Source)
  163. Cooked Parsnips
    0.2mg (2% DV) in 1/2 cup slices
    Database: Standard Release (Common) (Source)
  164. Shiitake Mushrooms
    0.2mg (2% DV) in 1 piece whole
    Database: Standard Release (Common) (Source)
  165. Snow Peas
    0.2mg (2% DV) in 1 cup, whole
    Database: Standard Release (Common) (Source)
  166. Hubbard Squash
    0.2mg (1% DV) in 1 cup, cubes
    Database: Standard Release (Common) (Source)
  167. Cooked Purslane
    0.2mg (2% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  168. Cooked Turnips
    0.2mg (2% DV) in 1 cup, cubes
    Database: Standard Release (Common) (Source)
  169. Butternut Squash
    0.2mg (2% DV) in 1 cup, cubes
    Database: Standard Release (Common) (Source)
  170. Spaghetti Squash
    0.2mg (2% DV) in 1 cup, cubes
    Database: Standard Release (Common) (Source)
  171. Cooked Swamp Cabbage
    0.2mg (1% DV) in 1 cup, chopped
    Database: Standard Release (Common) (Source)
  172. Taro
    0.2mg (2% DV) in 1 cup, sliced
    Database: Standard Release (Common) (Source)
  173. Red Bell Peppers (Cooked)
    0.2mg (1% DV) in 1 cup chopped
    Database: Standard Release (Common) (Source)
  174. Yellow Snap Beans
    0.2mg (2% DV) in 1 cup 1/2 inch pieces
    Database: Standard Release (Common) (Source)
  175. Stewed Tomatoes
    0.2mg (2% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  176. Spirulina
    0.2mg (2% DV) in 100 grams
    Database: Standard Release (Common) (Source)
  177. Radish Sprouts
    0.2mg (2% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  178. Radicchio
    0.2mg (2% DV) in 1 cup, shredded
    Database: Standard Release (Common) (Source)
  179. Nopales
    0.2mg (2% DV) in 1 cup, sliced
    Database: Standard Release (Common) (Source)
  180. Cooked Napa Cabbage
    0.2mg (1% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  181. Boiled Red Bell Peppers
    0.2mg (1% DV) in 1 cup, strips
    Database: Standard Release (Common) (Source)
  182. Savoy Cabbage
    0.2mg (2% DV) in 1 cup, shredded
    Database: Standard Release (Common) (Source)
  183. Carrots
    0.2mg (2% DV) in 1 large (7-1/4 inch to 8-/1/2 inch long)
    Database: Standard Release (Common) (Source)
  184. Cooked Cauliflower
    0.2mg (2% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  185. Cooked Chrysanthemum
    0.2mg (2% DV) in 1 cup (1 inch pieces)
    Database: Standard Release (Common) (Source)
  186. Fennel
    0.2mg (2% DV) in 1 cup, sliced
    Database: Standard Release (Common) (Source)
  187. Dried Ancho Peppers
    0.2mg (2% DV) in 1 pepper
    Database: Standard Release (Common) (Source)
  188. Green Bell Peppers
    0.2mg (2% DV) in 1 cup, chopped
    Database: Standard Release (Common) (Source)
  189. Cooked Green Bell Peppers
    0.2mg (1% DV) in 1 cup, chopped or strips
    Database: Standard Release (Common) (Source)
  190. Cooked Garden Cress
    0.2mg (2% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  191. Cucumber
    0.2mg (2% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  192. Cooked Turnip Greens
    0.2mg (2% DV) in 1 cup, chopped
    Database: Standard Release (Common) (Source)
  193. Green Snap Beans (Raw)
    0.2mg (2% DV) in 1 cup 1/2 inch pieces
    Database: Standard Release (Common) (Source)
  194. Cooked Lotus Root
    0.2mg (2% DV) in 1/2 cup
    Database: Standard Release (Common) (Source)
  195. Cooked Mustard Spinach
    0.2mg (2% DV) in 1 cup, chopped
    Database: Standard Release (Common) (Source)
  196. Cabbage
    0.2mg (1% DV) in 1 cup, chopped
    Database: Standard Release (Common) (Source)
  197. New Zealand Spinach
    0.2mg (2% DV) in 1 cup, chopped
    Database: Standard Release (Common) (Source)
  198. Red Cabbage
    0.2mg (2% DV) in 1 cup, chopped
    Database: Standard Release (Common) (Source)
  199. Winter Squash
    0.2mg (2% DV) in 1 cup, cubes
    Database: Standard Release (Common) (Source)
  200. Hot Green Chili Peppers
    0.1mg (1% DV) in 1 pepper
    Database: Standard Release (Common) (Source)