Zinc Content of Foods
(931 - 940)
0.1 mg
(per 30 g edible portion)
Ha-ninjin (leaves, raw)
0.3 mg
(per 100 g edible portion)
Hana-nira (scape and flower bud, raw)
0.3 mg
(per 100 g edible portion)
Chinese chive (leaves, boiled)
0.3 mg
(per 100 g edible portion)
Chinese chive (leaves, raw)
0.4 mg
(per 160 g edible portion)
Qing gin cai (leaves, raw)
0.6 mg
(per 200 g edible portion)
Takana, broad leaf mustard (leaves, raw)
0.1 mg
(per 20 g edible portion)
Daikon, Japanese radish, Pickle (miso-zuke)
0.2 mg
(per 80 g edible portion)
Daikon, Japanese radish (leaves, raw)
-
(per 10 g edible portion)
Kaiware-daikon (young stems and leaves, raw)
0.1 mg
(per 30 g edible portion)
Royal fern, Hoshi-zenmai (dried young shoots, boiled)
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