Potatoes and Starches Low in Zinc (21st - 40th) (per 100 g edible portion)

• Mizuimo (corm, boiled)
  
  0.2 mg
• Potatoe (tuber, raw)
  
  0.2 mg
• Potatoe (tuber, steamed)
  
  0.2 mg
• Potatoe (tuber, boiled)
  
  0.2 mg
• Jerusalem-artichoke (tuber, raw)
  
  0.3 mg
• Satoimo (corm, raw)
  
  0.3 mg
• Satoimo (corm, boiled)
  
  0.3 mg
• Chinese yam, Nagaimo (tuberous root, raw)
  
  0.3 mg
• Chinese yam, Nagaimo (tuberous root, boiled)
  
  0.3 mg
• White yam (tuberous root, raw)
  
  0.3 mg
• Satoimo (corm, frozen)
  
  0.4 mg
• Potatoe (fried potato)
  
  0.4 mg
• Chinese yam, Ichoimo (tuberous root, raw)
  
  0.4 mg
• Sweet potatoe (mushikiriboshi)
  
  0.5 mg
• Chinese yam, Yamatoimo (tuberous root, raw)
  
  0.6 mg
• Japanese yam (tuberous root, raw)
  
  0.7 mg
• Potatoe (dehydrated mashed potato)
  
  0.9 mg
• Yatsugashira (corm, boiled)
  
  1.3 mg
• Yatsugashira (corm, raw)
  
  1.4 mg
• Konjac (fine powder)
  
  2.2 mg