The amount of Foods that contain 2.5 mg of Zinc (1941 - 1950)

• 

  0.3 mg

  (per 160 g edible portion)

  Komatsuna (leaves, raw)
  × 8.3
• 

  0.4 mg

  (per 200 g edible portion)

  Kyona (leaves, boiled)
  × 6.3
• 

  0.6 mg

  (per 285 g edible portion)

  Cucumber, Pickle (nukamiso-zuke)
  × 4.2
• 

  0.2 mg

  (per 120 g edible portion)

  Cucumber, Pickle (salted pickles)
  × 12.5
• 

  0.2 mg

  (per 120 g edible portion)

  Cucumber (fruit, raw)
  × 12.5
• 

  1.4 mg

  (per 805 g edible portion)

  Green ball (head, raw)
  × 1.8
• 

  2.9 mg

  (per 1700 g edible portion)

  Cabbage (head, raw)
  × 0.9
• 

  0.1 mg

  (per 25 g edible portion)

  Kanpyo (boiled)
  × 25
• 

  0.9 mg

  (per 640 g edible portion)

  Spaghetti squash (fruit, raw)
  × 2.8
• 

  1.9 mg

  (per 960 g edible portion)

  Pumpkin, Japan (fruit, boiled)
  × 1.3