The amount of Potatoes and Starches that contain 4 mg of Zinc (11 - 20)

• 

  2.6 mg

  (per 955 g edible portion)

  Chinese yam, Nagaimo (tuberous root, raw)
  × 1.5
• 

  0.2 mg

  (per 58 g edible portion)

  Satoimo (corm, boiled)
  × 20
• 

  0.2 mg

  (per 75 g edible portion)

  Satoimo (corm, raw)
  × 20
• 

  0.1 mg

  (per 57 g edible portion)

  Potatoe (tuber, boiled)
  × 40
• 

  0.2 mg

  (per 97 g edible portion)

  Potatoe (tuber, steamed)
  × 20
• 

  0.2 mg

  (per 125 g edible portion)

  Potatoe (tuber, raw)
  × 20
• 

  0.4 mg

  (per 240 g edible portion)

  Sweet potatoe (tuberous root, baked)
  × 10
• 

  0.5 mg

  (per 245 g edible portion)

  Sweet potatoe (tuberous root, steamed)
  × 8
• 

  0.2 mg

  (per 130 g edible portion)

  Sweet potatoe (tuberous root, raw)
  × 20
• 

  0.2 mg

  (per 120 g edible portion)

  Konjac (block, made from corm)
  × 20