The amount of Foods that contain 4 mg of Zinc (1071 - 1080)

• 

  1 mg

  (per 1200 g edible portion)

  Daikon, Japanese radish (root without skin, raw)
  × 4
• 

  0.1 mg

  (per 110 g edible portion)

  Ginger (rhizome, raw)
  × 40
• 

  1.7 mg

  (per 1700 g edible portion)

  Cabbage (head, boiled)
  × 2.4
• 

  0.1 mg

  (per 130 g edible portion)

  Turnip, Pickle (salted pickles, root with skin)
  × 40
• 

  0.1 mg

  (per 130 g edible portion)

  Turnip (root, without skin, boiled)
  × 40
• 

  0.1 mg

  (per 130 g edible portion)

  Turnip (root, without skin, raw)
  × 40
• 

  0.1 mg

  (per 130 g edible portion)

  Turnip (root, with skin, boiled)
  × 40
• 

  0.1 mg

  (per 130 g edible portion)

  Turnip (root, with skin, raw)
  × 40
• 

  0.2 mg

  (per 190 g edible portion)

  Udo (stem, leached in water)
  × 20
• 

  0.1 mg

  (per 190 g edible portion)

  Udo (stem, raw)
  × 40