The amount of Foods that contain 2.5 mg of Zinc (1781 - 1790)

• 

  1.9 mg

  (per 960 g edible portion)

  Pumpkin, Japan (fruit, raw)
  × 1.3
• 

  0.4 mg

  (per 140 g edible portion)

  Turnip (leaves, raw)
  × 6.3
• 

  0.1 mg

  (per 20 g edible portion)

  Asparagus (canned in brine)
  × 25
• 

  0.1 mg

  (per 40 g edible portion)

  Ashitaba (stems and leaves, boiled)
  × 25
• 

  0.5 mg

  (per 150 g edible portion)

  Soy milk (regular type)
  × 5
• 

  0.1 mg

  (per 20 g edible portion)

  Honey
  × 25
• 

  2.9 mg

  (per 955 g edible portion)

  Chinese yam, Nagaimo (tuberous root, boiled)
  × 0.9
• 

  2.6 mg

  (per 955 g edible portion)

  Chinese yam, Nagaimo (tuberous root, raw)
  × 1
• 

  0.2 mg

  (per 58 g edible portion)

  Satoimo (corm, boiled)
  × 12.5
• 

  0.2 mg

  (per 75 g edible portion)

  Satoimo (corm, raw)
  × 12.5