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Food sources of Lutein + zeaxanthin

These are the main sources of "Lutein + zeaxanthin" in rank. The values are mean nutrient values per 100 grams of the edible portion, based on USDA (US Department of Agricultural) National Nutrient Database

# foods values  
1. Kale, frozen, cooked 19,697 µg
2. Spices, paprika 18,944 µg
3. Kale, cooked 18,246 µg
4. Spinach, frozen, chopped or leaf, cooked 15,690 µg
5. Sweet potato leaves, raw 14,720 µg
6. Dandelion greens, raw 13,610 µg
7. Spices, pepper, red or cayenne 13,157 µg
8. Turnip greens, raw 12,825 µg
9. Spinach, frozen, chopped or leaf, unprepared 12,651 µg
10. Cress, garden, raw 12,500 µg
11. Spinach, raw 12,198 µg
12. Turnip greens, frozen, cooked 11,915 µg
13. Formulated Bar, SOUTH BEACH protein bar 11,713 µg
14. Sweet potato leaves, cooked 11,449 µg
15. Spinach, cooked 11,308 µg
16. Chard 11,015 µg
17. Collards, frozen, chopped, cooked 10,898 µg
18. Spinach, canned, regular pack, drained solids 10,575 µg
19. Mustard greens, cooked 10,400 µg
20. Chicory greens, raw 10,300 µg
21. Turnip greens and turnips, frozen, cooked 9,532 µg
22. Dandelion greens, cooked, boiled, drained, without salt 9,158 µg
23. Radicchio, raw 8,832 µg
24. Spinach, canned, no salt added, solids and liquids 8,722 µg
25. Spinach, canned, regular pack, solids and liquids 8,722 µg
26. Turnip greens, cooked 8,440 µg
27. Cress, garden, cooked 8,402 µg
28. Kale, raw 8,198 µg
29. Mustard greens, frozen, cooked 6,672 µg
30. Turnip greens, canned, no salt added 6,591 µg
31. Collards, cooked 6,197 µg
32. Lambsquarters, steamed (Northern Plains Indians) 6,162 µg
33. Peppers, sweet, red, freeze-dried 5,799 µg
34. Watercress, raw 5,767 µg
35. Basil, fresh 5,650 µg
36. Parsley, fresh 5,561 µg
37. Peppers, hot chile, sun-dried 5,494 µg
38. Peppers, sweet, green, freeze-dried 5,199 µg
39. Celery flakes, dried 5,076 µg
40. Snacks, peas, roasted, wasabi-flavored 4,930 µg
41. Collards, raw 4,323 µg
42. Stinging Nettles, blanched (Northern Plains Indians) 4,178 µg
43. Chrysanthemum, garland, raw 3,834 µg
44. Mustard greens, raw 3,730 µg
45. Lambsquarters, raw (Northern Plains Indians) 3,616 µg
46. Arugula, raw 3,555 µg
47. Spaghetti, spinach, dry 3,487 µg
48. Chrysanthemum, garland, cooked 3,467 µg
49. Dandelion greens, cooked, boiled, drained, with salt 3,398 µg
50. Spinach souffle 3,249 µg