The amount of Vegetables that contain 10.4 mg of Zinc
(41 - 50)
0.3 mg
(per 30 g edible portion)
Leaf mustard (salted pickles)
×
34.7
0.2 mg
(per 25 g edible portion)
Parsley (leaves, raw)
×
52
4.3 mg
(per 430 g edible portion)
Kintoki (root without skin, boiled)
×
2.4
4.3 mg
(per 430 g edible portion)
Kintoki (root with skin, boiled)
×
2.4
1.1 mg
(per 175 g edible portion)
Sweet corn (immature kernels on cob, frozen)
×
9.5
1.7 mg
(per 240 g edible portion)
Sweet corn (immature kernels, boiled)
×
6.1
1.2 mg
(per 240 g edible portion)
Sweet corn (immature kernels, raw)
×
8.7
0.1 mg
(per 10 g edible portion)
Field horsetail (fertile shoot, boiled)
×
104
4.1 mg
(per 430 g edible portion)
Zuiki (fresh zuiki, raw)
×
2.5
0.1 mg
(per 10 g edible portion)
Green pea (frozen)
×
104
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