Chromium Content of Vegetables
(21 - 30)
2 μg
(per 200 g edible portion)
Bitter gourd (fruit, raw)
2 μg
(per 180 g edible portion)
Turnip rape (flower buds and stems, raw)
2 μg
(per 150 g edible portion)
Tomatoes Canned products (juice)
1 μg
(per 240 g edible portion)
Sweet corn (immature kernels, raw)
1 μg
(per 160 g edible portion)
Qing gin cai (leaves, raw)
1 μg
(per 130 g edible portion)
Chicory (spears, raw)
2 μg
(per 200 g edible portion)
Onion (bulb, boiled)
3 μg
(per 275 g edible portion)
Bamboo shoot (canned in water)
1 μg
(per 127 g edible portion)
Zucchini (fruit, raw)
1 μg
(per 110 g edible portion)
Ginger (rhizome, raw)
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