Zinc Content of Vegetables
(1 - 10)
1.9 mg
(per 30 g edible portion)
Bracken (young shoots, dried, raw)
2.2 mg
(per 40 g edible portion)
Zuiki (dried zuiki, raw)
3.8 mg
(per 220 g edible portion)
Horseradish (rhizome, raw)
0.4 mg
(per 20 g edible portion)
Arrowhead (tuber, raw)
0.1 mg
(per 5 g edible portion)
Chrysanthemum (kikunori)
0.2 mg
(per 10 g edible portion)
Kiriboshi-daikon
0.4 mg
(per 20 g edible portion)
Arrowhead (tuber, boiled)
0.4 mg
(per 25 g edible portion)
Broad bean (immature beans, boiled)
0.5 mg
(per 25 g edible portion)
Kanpyo (raw)
-
(per 3 g edible portion)
Red pepper (fruit, dried)
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