The amount of Vegetables that contain 20 μg of Chromium (11 - 20)

• 

  1 μg

  (per 80 g edible portion)

  Wasabi (rhizome, raw)
  × 20
• 

  2 μg

  (per 250 g edible portion)

  Spinach (leaves, boiled)
  × 10
• 

  1 μg

  (per 130 g edible portion)

  Carrot, regular (root without skin, raw)
  × 20
• 

  1 μg

  (per 100 g edible portion)

  Chinese chive (leaves, raw)
  × 20
• 

  2 μg

  (per 200 g edible portion)

  Bitter gourd (fruit, raw)
  × 10
• 

  2 μg

  (per 180 g edible portion)

  Turnip rape (flower buds and stems, raw)
  × 10
• 

  2 μg

  (per 150 g edible portion)

  Tomatoes Canned products (juice)
  × 10
• 

  1 μg

  (per 240 g edible portion)

  Sweet corn (immature kernels, raw)
  × 20
• 

  1 μg

  (per 160 g edible portion)

  Qing gin cai (leaves, raw)
  × 20
• 

  1 μg

  (per 130 g edible portion)

  Chicory (spears, raw)
  × 20