The amount of Foods that contain 2.5 mg of Zinc (1861 - 1870)

• 

  0.2 mg

  (per 95 g edible portion)

  Head lettuce, butter type (leaves, raw)
  × 12.5
• 

  0.5 mg

  (per 270 g edible portion)

  Head lettuce, crisp type (head, raw)
  × 5
• 

  0.1 mg

  (per 50 g edible portion)

  Mung bean sprout (boiled)
  × 25
• 

  0.7 mg

  (per 410 g edible portion)

  Japanese butterbur (petiole, boiled)
  × 3.6
• 

  0.5 mg

  (per 410 g edible portion)

  Japanese butterbur (petiole, raw)
  × 5
• 

  0.4 mg

  (per 200 g edible portion)

  Hinona (root with tops, raw)
  × 6.3
• 

  0.3 mg

  (per 155 g edible portion)

  Yellow sweet pepper (fruit, sauted)
  × 8.3
• 

  0.3 mg

  (per 155 g edible portion)

  Yellow sweet pepper (fruit, raw)
  × 8.3
• 

  0.2 mg

  (per 120 g edible portion)

  Red sweet pepper (fruit, sauted)
  × 12.5
• 

  0.2 mg

  (per 120 g edible portion)

  Red sweet pepper (fruit, raw)
  × 12.5