Zinc Content of Vegetables
(91 - 100)
1.2 mg
(per 260 g edible portion)
Osaka-shirona (leaves, boiled)
1.2 mg
(per 260 g edible portion)
Osaka-shirona (leaves, raw)
0.4 mg
(per 95 g edible portion)
Asparagus (shoots, raw)
0.6 mg
(per 165 g edible portion)
Red-tip leaf lettuce (leaves, raw)
0.1 mg
(per 25 g edible portion)
Tossa jute (stems and leaves, boiled)
0.2 mg
(per 50 g edible portion)
Black gram sprout (raw)
0.2 mg
(per 50 g edible portion)
Soybean sprout (raw)
-
(per 10 g edible portion)
Alfalfa sprout (raw)
-
(per 10 g edible portion)
Mukago (raw)
0.1 mg
(per 20 g edible portion)
Myoga (spike, raw)
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