Zinc Content of Vegetables
(171 - 180)
0.1 mg
(per 20 g edible portion)
Asparagus (canned in brine)
0.1 mg
(per 40 g edible portion)
Ashitaba (stems and leaves, boiled)
0.1 mg
(per 60 g edible portion)
Turfed stone leek (leaves, boiled)
0.1 mg
(per 60 g edible portion)
Turfed stone leek (leaves, raw)
0.2 mg
(per 95 g edible portion)
Head lettuce, butter type (leaves, raw)
0.5 mg
(per 270 g edible portion)
Head lettuce, crisp type (head, raw)
-
(per 12 g edible portion)
Scallion (pickles, sweetened)
0.1 mg
(per 50 g edible portion)
Mung bean sprout (boiled)
0.7 mg
(per 410 g edible portion)
Japanese butterbur (petiole, boiled)
0.5 mg
(per 410 g edible portion)
Japanese butterbur (petiole, raw)
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