Zinc Content of Vegetables
(101 - 110)
0.7 mg
(per 180 g edible portion)
Rape (stems and leaves, boiled)
0.7 mg
(per 180 g edible portion)
Turnip rape (flower buds and stems, boiled)
0.1 mg
(per 20 g edible portion)
Eggplant Pickle (karashi-zuke)
0.1 mg
(per 20 g edible portion)
Eggplant Pickle (koji-zuke)
0.1 mg
(per 25 g edible portion)
Sweet corn, Canned product (cream style)
0.2 mg
(per 42 g edible portion)
Red pepper (leaves and fruits, sauteed)
0.1 mg
(per 42 g edible portion)
Red pepper (leaves and fruits, raw)
0.4 mg
(per 90 g edible portion)
Malabar nightshade (stems and leaves, boiled)
0.4 mg
(per 90 g edible portion)
Malabar nightshade (stems and leaves, raw)
1.1 mg
(per 275 g edible portion)
Bamboo shoot (canned in water)
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