Zinc Content of Foods
(461 - 470)
0.2 mg
(per 18 g edible portion)
Common mushroom (canned in brine, solids)
0.8 mg
(per 90 g edible portion)
Oyster mushroom (raw)
0.2 mg
(per 25 g edible portion)
Parsley (leaves, raw)
4.3 mg
(per 430 g edible portion)
Kintoki (root without skin, boiled)
4.3 mg
(per 430 g edible portion)
Kintoki (root with skin, boiled)
1.1 mg
(per 175 g edible portion)
Sweet corn (immature kernels on cob, frozen)
1.7 mg
(per 240 g edible portion)
Sweet corn (immature kernels, boiled)
1.2 mg
(per 240 g edible portion)
Sweet corn (immature kernels, raw)
0.1 mg
(per 10 g edible portion)
Field horsetail (fertile shoot, boiled)
4.1 mg
(per 430 g edible portion)
Zuiki (fresh zuiki, raw)
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