Zinc Content of Vegetables
(111 - 120)
0.1 mg
(per 20 g edible portion)
Takana, broad leaf mustard (salted pickles)
0.1 mg
(per 40 g edible portion)
Ha-daikon (leaves, raw)
0.2 mg
(per 60 g edible portion)
Ta cai (leaves, boiled)
0.5 mg
(per 127 g edible portion)
Zucchini (fruit, raw)
0.1 mg
(per 30 g edible portion)
Sugukina (pickles)
0.2 mg
(per 85 g edible portion)
Ha-shoga (rhizome, raw)
0.2 mg
(per 60 g edible portion)
Shandong cai (salted pickles)
0.2 mg
(per 60 g edible portion)
Shandong cai (leaves, boiled)
0.1 mg
(per 18 g edible portion)
Zha cai (pickles)
2.6 mg
(per 660 g edible portion)
Cauliflower (inflorescence, boiled)
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