The amount of Vegetables that contain 5.5 μg of Chromium
(21 - 30)
1 μg
(per 80 g edible portion)
Wasabi (rhizome, raw)
×
5.5
2 μg
(per 250 g edible portion)
Spinach (leaves, boiled)
×
2.8
1 μg
(per 130 g edible portion)
Carrot, regular (root without skin, raw)
×
5.5
1 μg
(per 100 g edible portion)
Chinese chive (leaves, raw)
×
5.5
2 μg
(per 200 g edible portion)
Bitter gourd (fruit, raw)
×
2.8
2 μg
(per 180 g edible portion)
Turnip rape (flower buds and stems, raw)
×
2.8
2 μg
(per 150 g edible portion)
Tomatoes Canned products (juice)
×
2.8
1 μg
(per 240 g edible portion)
Sweet corn (immature kernels, raw)
×
5.5
1 μg
(per 160 g edible portion)
Qing gin cai (leaves, raw)
×
5.5
1 μg
(per 130 g edible portion)
Chicory (spears, raw)
×
5.5
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