Zinc Content of Vegetables
(191 - 200)
-
(per 10 g edible portion)
Carrot, regular (root, frozen)
0.3 mg
(per 130 g edible portion)
Carrot, regular (root without skin, boiled)
0.2 mg
(per 130 g edible portion)
Carrot, regular (root without skin, raw)
0.3 mg
(per 130 g edible portion)
Carrot, regular (root with skin, boiled)
0.3 mg
(per 130 g edible portion)
Carrot, regular (root with skin, raw)
0.1 mg
(per 50 g edible portion)
Ki-nira (leaves, raw)
0.4 mg
(per 200 g edible portion)
Bitter gourd (fruit, sauted)
0.3 mg
(per 200 g edible portion)
Bitter gourd (fruit, raw)
-
(per 13 g edible portion)
Eggplant Pickle (shiba-zuke)
-
(per 20 g edible portion)
Eggplant Pickle (nukamiso-zuke)
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