The amount of Vegetables that contain 0.2 μg of Chromium (41 - 48)

• 

  2 μg

  (per 200 g edible portion)

  Onion (bulb, boiled)
  × 0.1
• 

  3 μg

  (per 275 g edible portion)

  Bamboo shoot (canned in water)
  × 0.07
• 

  1 μg

  (per 127 g edible portion)

  Zucchini (fruit, raw)
  × 0.2
• 

  1 μg

  (per 110 g edible portion)

  Ginger (rhizome, raw)
  × 0.2
• 

  2 μg

  (per 215 g edible portion)

  Edible burdock (root, raw)
  × 0.1
• 

  3 μg

  (per 285 g edible portion)

  Cucumber, Pickle (nukamiso-zuke)
  × 0.07
• 

  1 μg

  (per 120 g edible portion)

  Cucumber (fruit, raw)
  × 0.2
• 

  14 μg

  (per 1700 g edible portion)

  Cabbage (head, raw)
  × 0.01