The amount of Foods that contain 2.5 mg of Zinc (1921 - 1930)

• 

  0.4 mg

  (per 200 g edible portion)

  Onion (bulb, raw)
  × 6.3
• 

  0.1 mg

  (per 39 g edible portion)

  Daikon, Japanese radish, Pickle (bettara-zuke)
  × 25
• 

  2.4 mg

  (per 1200 g edible portion)

  Daikon, Japanese radish (root with skin, boiled)
  × 1
• 

  2.2 mg

  (per 1200 g edible portion)

  Daikon, Japanese radish (root with skin, raw)
  × 1.1
• 

  0.2 mg

  (per 80 g edible portion)

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

  0.2 mg

  (per 120 g edible portion)

  Celery (petiole, raw)
  × 12.5
• 

  0.1 mg

  (per 40 g edible portion)

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

  0.9 mg

  (per 580 g edible portion)

  Oriental pickling melon (fruit, raw)
  × 2.8
• 

  0.3 mg

  (per 150 g edible portion)

  Garland chrysanthemum (leaves, boiled)
  × 8.3
• 

  0.3 mg

  (per 150 g edible portion)

  Garland chrysanthemum (leaves, raw)
  × 8.3