Zinc Content of Vegetables
(161 - 170)
0.1 mg
(per 30 g edible portion)
Kyona (salted pickles)
0.7 mg
(per 265 g edible portion)
Red cabbage (head, raw)
-
(per 5 g edible portion)
Chrysanthemum (petals, raw)
4.5 mg
(per 1500 g edible portion)
Pumpkin, Western (fruit, boiled)
2.9 mg
(per 1500 g edible portion)
Pumpkin, Western (fruit, raw)
1.9 mg
(per 960 g edible portion)
Pumpkin, Japan (fruit, raw)
-
(per 16 g edible portion)
Turnip, Pickle (salted pickles, leaves)
0.4 mg
(per 140 g edible portion)
Turnip (leaves, raw)
-
(per 15 g edible portion)
Kidney bean, Sayaingen (immature pods, boiled)
-
(per 15 g edible portion)
Kidney bean, Sayaingen (immature pods, raw)
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