The amount of Foods that contain 10.5 mg of Zinc (2141 - 2150)

• 

  1 mg

  (per 1200 g edible portion)

  Daikon, Japanese radish (root without skin, raw)
  × 10.5
• 

  0.1 mg

  (per 110 g edible portion)

  Ginger (rhizome, raw)
  × 105
• 

  1.7 mg

  (per 1700 g edible portion)

  Cabbage (head, boiled)
  × 6.2
• 

  0.1 mg

  (per 130 g edible portion)

  Turnip, Pickle (salted pickles, root with skin)
  × 105
• 

  0.1 mg

  (per 130 g edible portion)

  Turnip (root, without skin, boiled)
  × 105
• 

  0.1 mg

  (per 130 g edible portion)

  Turnip (root, without skin, raw)
  × 105
• 

  0.1 mg

  (per 130 g edible portion)

  Turnip (root, with skin, boiled)
  × 105
• 

  0.1 mg

  (per 130 g edible portion)

  Turnip (root, with skin, raw)
  × 105
• 

  0.2 mg

  (per 190 g edible portion)

  Udo (stem, leached in water)
  × 52.5
• 

  0.1 mg

  (per 190 g edible portion)

  Udo (stem, raw)
  × 105