Zinc Content of Vegetables
(201 - 210)
0.4 mg
(per 300 g edible portion)
Eggplant Western type (fruit, fried)
0.4 mg
(per 300 g edible portion)
Eggplant Western type (fruit, raw)
0.3 mg
(per 160 g edible portion)
Eggplant (fruit, boiled)
0.3 mg
(per 160 g edible portion)
Eggplant (fruit, raw)
0.6 mg
(per 350 g edible portion)
Red chicory (leaves, raw)
-
(per 25 g edible portion)
Cherry tomato (fruit, raw)
0.3 mg
(per 160 g edible portion)
Qing gin cai (leaves, boiled)
0.2 mg
(per 130 g edible portion)
Chicory (spears, raw)
0.3 mg
(per 180 g edible portion)
Red onion (bulb, raw)
0.4 mg
(per 200 g edible portion)
Onion (bulb, raw)
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