Zinc Content of Foods
(911 - 920)
0.6 mg
(per 205 g edible portion)
East Indian lotus root (rhizome, boiled)
0.5 mg
(per 205 g edible portion)
East Indian lotus root (rhizome, raw)
1.3 mg
(per 420 g edible portion)
Leek (bulb and leaves, boiled)
0.8 mg
(per 420 g edible portion)
Leek (bulb and leaves, raw)
0.1 mg
(per 50 g edible portion)
Mung bean sprout (raw)
0.2 mg
(per 50 g edible portion)
Black gram sprout (boiled)
0.2 mg
(per 50 g edible portion)
Soybean sprout (boiled)
0.9 mg
(per 290 g edible portion)
Broccoli (inflorescence, boiled)
0.9 mg
(per 300 g edible portion)
Hiroshimana (salted pickles)
-
(per 15 g edible portion)
Hinona (pickles, sweetened)
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