The amount of Foods that contain 2.5 mg of Zinc (1621 - 1630)

• 

  0.2 mg

  (per 85 g edible portion)

  Ha-shoga (rhizome, raw)
  × 12.5
• 

  0.2 mg

  (per 60 g edible portion)

  Shandong cai (salted pickles)
  × 12.5
• 

  0.2 mg

  (per 60 g edible portion)

  Shandong cai (leaves, boiled)
  × 12.5
• 

  0.1 mg

  (per 18 g edible portion)

  Zha cai (pickles)
  × 25
• 

  2.6 mg

  (per 660 g edible portion)

  Cauliflower (inflorescence, boiled)
  × 1
• 

  0.1 mg

  (per 16 g edible portion)

  Turnip, Pickle (nukamiso-zuke, leaves)
  × 25
• 

  0.6 mg

  (per 162 g edible portion)

  Endive (leaves, raw)
  × 4.2
• 

  0.6 mg

  (per 150 g edible portion)

  Soy milk (reconstituted type)
  × 4.2
• 

  0.4 mg

  (per 100 g edible portion)

  Adzuki bean (boiled, canned in syrup)
  × 6.3
• 

  0.6 mg

  (per 190 g edible portion)

  Chinese yam, Ichoimo (tuberous root, raw)
  × 4.2