The amount of Foods that contain 2.5 mg of Zinc (1461 - 1470)

• 

  0.3 mg

  (per 54 g edible portion)

  Brussels sprout (head, boiled)
  × 8.3
• 

  0.2 mg

  (per 42 g edible portion)

  Fukinoto (inflorescence, boiled)
  × 12.5
• 

  0.1 mg

  (per 10 g edible portion)

  Sweet corn (immature kernels, frozen)
  × 25
• 

  0.2 mg

  (per 42 g edible portion)

  Red pepper (fruit, raw)
  × 12.5
• 

  0.3 mg

  (per 60 g edible portion)

  Ta cai (leaves, raw)
  × 8.3
• 

  0.3 mg

  (per 60 g edible portion)

  Qin cai (stems and leaves, boiled)
  × 8.3
• 

  0.3 mg

  (per 60 g edible portion)

  Qin cai (stems and leaves, raw)
  × 8.3
• 

  0.9 mg

  (per 200 g edible portion)

  Kyona (leaves, raw)
  × 2.8
• 

  0.1 mg

  (per 30 g edible portion)

  Okra (pods, boiled)
  × 25
• 

  1.2 mg

  (per 260 g edible portion)

  Osaka-shirona (leaves, boiled)
  × 2.1