10/10/2026
Here are some excellent sources to add to your plate! 👇🏽
🥬 LEAFY GREENS
• Cooked Swiss chard (1 cup) — 961 mg
• Cooked spinach (1 cup) — 839 mg
• Cooked beet greens (1 cup) — 1,309 mg
• Cooked bok choy (1 cup) — 631 mg
• Cooked kale (1 cup) — 296 mg
• Raw spinach (2 cups) — 334 mg
🥑 FRUITS
• Avocado (1 whole, medium) — 690 mg
• Guava (1 cup) — 688 mg
• Banana (1 medium) — 422 mg
• Jackfruit (1 cup) — 739 mg
• Cantaloupe (1 cup) — 427 mg
• Honeydew melon (1 cup) — 388 mg
• Kiwi (1 cup) — 562 mg
• Orange (1 medium) — 237 mg
• Papaya (1 cup) — 360 mg
• Dried apricots (½ cup) — 755 mg
🥔 VEGETABLES
• Baked potato with skin (1 medium) — 926 mg
• Cooked sweet potato (1 medium) — 542 mg
• Cooked beetroot (1 cup) — 518 mg
• Cooked acorn squash (1 cup) — 896 mg
• Cooked butternut squash (1 cup) — 582 mg
• Cooked broccoli (1 cup) — 457 mg
• Cooked Brussels sprouts (1 cup) — 494 mg
• Cooked okra (1 cup) — 303 mg
• Cooked carrots (1 cup) — 390 mg
🥜 NUTS & SEEDS
• Pumpkin seeds (1 oz) — 226 mg
• Pistachios (1 oz) — 291 mg
• Almonds (1 oz) — 208 mg
• Sunflower seeds (1 oz) — 241 mg
• Chia seeds (1 oz) — 115 mg
• Cashews (1 oz) — 187 mg
🫘 BEANS & LEGUMES
• White beans (1 cup, cooked) — 1,004 mg
• Lima beans (1 cup, cooked) — 955 mg
• Soybeans (1 cup, cooked) — 886 mg
• Lentils (1 cup, cooked) — 731 mg
• Kidney beans (1 cup, cooked) — 713 mg
• Black beans (1 cup, cooked) — 611 mg
• Chickpeas (1 cup, cooked) — 477 mg
• Split peas (1 cup, cooked) — 710 mg