Zinc Content of Vegetables
(131 - 140)
0.9 mg
(per 290 g edible portion)
Broccoli (inflorescence, boiled)
0.9 mg
(per 300 g edible portion)
Hiroshimana (salted pickles)
-
(per 15 g edible portion)
Hinona (pickles, sweetened)
0.8 mg
(per 280 g edible portion)
Table beet (root, boiled)
0.8 mg
(per 280 g edible portion)
Table beet (root, raw)
0.1 mg
(per 20 g edible portion)
Chinese cabbage (kim chee)
0.1 mg
(per 30 g edible portion)
Chinese cabbage (salted pickles)
0.1 mg
(per 30 g edible portion)
Nozawana (pickles, seasoned)
0.1 mg
(per 20 g edible portion)
Nozawana (salted pickles)
0.3 mg
(per 100 g edible portion)
Konegi (leaves, raw)
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