The amount of Foods that contain 2.5 mg of Zinc (1761 - 1770)

• 

  0.2 mg

  (per 80 g edible portion)

  Daikon, Japanese radish (leaves, raw)
  × 12.5
• 

  0.1 mg

  (per 30 g edible portion)

  Royal fern, Hoshi-zenmai (dried young shoots, boiled)
  × 25
• 

  0.1 mg

  (per 40 g edible portion)

  Water dropwort (stems and leaves, raw)
  × 25
• 

  0.1 mg

  (per 40 g edible portion)

  Zuiki (dried ziuki, boiled)
  × 25
• 

  0.2 mg

  (per 60 g edible portion)

  Shandong cai (leaves, raw)
  × 12.5
• 

  0.4 mg

  (per 160 g edible portion)

  Komatsuna (leaves, boiled)
  × 6.3
• 

  0.1 mg

  (per 30 g edible portion)

  Kyona (salted pickles)
  × 25
• 

  0.7 mg

  (per 265 g edible portion)

  Red cabbage (head, raw)
  × 3.6
• 

  4.5 mg

  (per 1500 g edible portion)

  Pumpkin, Western (fruit, boiled)
  × 0.6
• 

  2.9 mg

  (per 1500 g edible portion)

  Pumpkin, Western (fruit, raw)
  × 0.9