Zinc Content of Vegetables
(141 - 150)
0.3 mg
(per 150 g edible portion)
Nebuka-negi (leaves, blanched, raw)
0.2 mg
(per 55 g edible portion)
Kuki-ninniku (scape, boiled)
0.2 mg
(per 55 g edible portion)
Kuki-ninniku (scape, raw)
0.1 mg
(per 30 g edible portion)
Ha-ninjin (leaves, raw)
0.3 mg
(per 100 g edible portion)
Hana-nira (scape and flower bud, raw)
0.3 mg
(per 100 g edible portion)
Chinese chive (leaves, boiled)
0.3 mg
(per 100 g edible portion)
Chinese chive (leaves, raw)
0.4 mg
(per 160 g edible portion)
Qing gin cai (leaves, raw)
0.6 mg
(per 200 g edible portion)
Takana, broad leaf mustard (leaves, raw)
0.1 mg
(per 20 g edible portion)
Daikon, Japanese radish, Pickle (miso-zuke)
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