Zinc Content of Vegetables (151 - 160)

0.2 mg

(per 80 g edible portion)
Daikon, Japanese radish (leaves, raw)
-

(per 10 g edible portion)
Kaiware-daikon (young stems and leaves, raw)
0.1 mg

(per 30 g edible portion)
Royal fern, Hoshi-zenmai (dried young shoots, boiled)
0.1 mg

(per 40 g edible portion)
Water dropwort (stems and leaves, raw)
0.1 mg

(per 40 g edible portion)
Zuiki (dried ziuki, boiled)
-

(per 12 g edible portion)
Sweet pepper (fruit, sauted)
-

(per 12 g edible portion)
Sweet pepper (fruit, raw)
-

(per 5 g edible portion)
Winged bean (immature pods, raw)
0.2 mg

(per 60 g edible portion)
Shandong cai (leaves, raw)
0.4 mg

(per 160 g edible portion)
Komatsuna (leaves, boiled)

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