The amount of Foods that contain 2.5 mg of Zinc (1981 - 1990)

• 

  0.2 mg

  (per 125 g edible portion)

  Potatoe (tuber, raw)
  × 12.5
• 

  0.4 mg

  (per 240 g edible portion)

  Sweet potatoe (tuberous root, baked)
  × 6.3
• 

  0.5 mg

  (per 245 g edible portion)

  Sweet potatoe (tuberous root, steamed)
  × 5
• 

  0.2 mg

  (per 130 g edible portion)

  Sweet potatoe (tuberous root, raw)
  × 12.5
• 

  0.2 mg

  (per 120 g edible portion)

  Konjac (block, made from corm)
  × 12.5
• 

  0.3 mg

  (per 150 g edible portion)

  Rice, Paddy rice diluted gruel (half-milled rice)
  × 8.3
• 

  0.3 mg

  (per 150 g edible portion)

  Rice, Paddy rice diluted gruel (brown rice)
  × 8.3
• 

  0.2 mg

  (per 94 g edible portion)

  Fu, Gluten products (steamed tubular type)
  × 12.5
• 

  0.3 mg

  (per 155 g edible portion)

  Dried Chinese noodle (dry form, boiled)
  × 8.3
• 

  0.3 mg

  (per 150 g edible portion)

  Steamed Chinese noodle
  × 8.3