The amount of Vegetables that contain 10.4 mg of Zinc
(441 - 450)
1.8 mg
(per 1800 g edible portion)
Wax gourd (friut, boiled)
×
5.8
1.3 mg
(per 1800 g edible portion)
Wax gourd (fruit, raw)
×
8
0.2 mg
(per 200 g edible portion)
Onion (bulb, boiled)
×
52
0.2 mg
(per 200 g edible portion)
Onion (bulb, leached in water)
×
52
1.2 mg
(per 1200 g edible portion)
Daikon, Japanese radish, Pickle (nukamiso-zuke)
×
8.7
1.2 mg
(per 1200 g edible portion)
Daikon, Japanese radish (root without skin, boiled)
×
8.7
1 mg
(per 1200 g edible portion)
Daikon, Japanese radish (root without skin, raw)
×
10.4
0.1 mg
(per 110 g edible portion)
Ginger (rhizome, raw)
×
104
1.7 mg
(per 1700 g edible portion)
Cabbage (head, boiled)
×
6.1
0.1 mg
(per 130 g edible portion)
Turnip, Pickle (salted pickles, root with skin)
×
104
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