The amount of Vegetables that contain 0.2 μg of Chromium (1 - 10)

• 

  1 μg

  (per 25 g edible portion)

  Kanpyo (raw)
  × 0.2
• 

  1 μg

  (per 25 g edible portion)

  Parsley (leaves, raw)
  × 0.2
• 

  7 μg

  (per 200 g edible portion)

  Takana, broad leaf mustard (leaves, raw)
  × 0.03
• 

  7 μg

  (per 257 g edible portion)

  Leaf lettuce (leaves, raw)
  × 0.03
• 

  5 μg

  (per 200 g edible portion)

  Kyona (leaves, raw)
  × 0.04
• 

  3 μg

  (per 140 g edible portion)

  Lily bulb (bulb, raw)
  × 0.07
• 

  5 μg

  (per 250 g edible portion)

  Spinach (leaves, raw)
  × 0.04
• 

  3 μg

  (per 150 g edible portion)

  Garland chrysanthemum (leaves, raw)
  × 0.07
• 

  3 μg

  (per 160 g edible portion)

  Komatsuna (leaves, raw)
  × 0.07
• 

  3 μg

  (per 140 g edible portion)

  Turnip (leaves, raw)
  × 0.07