Zinc Content of Potatoes and Starches
(11 - 20)
2.6 mg
(per 955 g edible portion)
Chinese yam, Nagaimo (tuberous root, raw)
0.2 mg
(per 58 g edible portion)
Satoimo (corm, boiled)
0.2 mg
(per 75 g edible portion)
Satoimo (corm, raw)
-
(per 10 g edible portion)
Jerusalem-artichoke (tuber, raw)
0.1 mg
(per 57 g edible portion)
Potatoe (tuber, boiled)
0.2 mg
(per 97 g edible portion)
Potatoe (tuber, steamed)
0.2 mg
(per 125 g edible portion)
Potatoe (tuber, raw)
0.4 mg
(per 240 g edible portion)
Sweet potatoe (tuberous root, baked)
0.5 mg
(per 245 g edible portion)
Sweet potatoe (tuberous root, steamed)
0.2 mg
(per 130 g edible portion)
Sweet potatoe (tuberous root, raw)
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