The amount of Foods that contain 2.5 mg of Zinc (1961 - 1970)

• 

  0.3 mg

  (per 130 g edible portion)

  Turnip, Pickle (nukamiso-zuke, root without skin)
  × 8.3
• 

  0.3 mg

  (per 130 g edible portion)

  Turnip, Pickle (nukamiso-zuke, root with skin)
  × 8.3
• 

  0.3 mg

  (per 130 g edible portion)

  Turnip, Pickle (salted pickles, root without skin)
  × 8.3
• 

  0.2 mg

  (per 140 g edible portion)

  Turnip (leaves, boiled)
  × 12.5
• 

  0.2 mg

  (per 173 g edible portion)

  Yama-udo (stem, raw)
  × 12.5
• 

  0.1 mg

  (per 265 g edible portion)

  Artichoke (flower bud, boiled)
  × 25
• 

  0.1 mg

  (per 265 g edible portion)

  Artichoke (flower bud, raw)
  × 25
• 

  0.3 mg

  (per 150 g edible portion)

  Soy milk (drink type, coffee flavored)
  × 8.3
• 

  0.1 mg

  (per 57 g edible portion)

  Potatoe (tuber, boiled)
  × 25
• 

  0.2 mg

  (per 97 g edible portion)

  Potatoe (tuber, steamed)
  × 12.5