Zinc Content of Vegetables
(181 - 190)
0.4 mg
(per 200 g edible portion)
Hinona (root with tops, raw)
0.3 mg
(per 155 g edible portion)
Yellow sweet pepper (fruit, sauted)
0.3 mg
(per 155 g edible portion)
Yellow sweet pepper (fruit, raw)
0.2 mg
(per 120 g edible portion)
Red sweet pepper (fruit, sauted)
0.2 mg
(per 120 g edible portion)
Red sweet pepper (fruit, raw)
0.1 mg
(per 30 g edible portion)
Green sweet pepper (fruit, sauted)
0.1 mg
(per 30 g edible portion)
Green sweet pepper (fruit, raw)
3.8 mg
(per 2100 g edible portion)
Chinese cabbage (head, boiled)
3.9 mg
(per 2100 g edible portion)
Chinese cabbage (head, raw)
0.2 mg
(per 100 g edible portion)
Mini-kyarotto (root, raw)
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