Zinc Content of Vegetables
(211 - 220)
0.1 mg
(per 39 g edible portion)
Daikon, Japanese radish, Pickle (bettara-zuke)
2.4 mg
(per 1200 g edible portion)
Daikon, Japanese radish (root with skin, boiled)
2.2 mg
(per 1200 g edible portion)
Daikon, Japanese radish (root with skin, raw)
0.2 mg
(per 80 g edible portion)
Daikon, Japanese radish (leaves, boiled)
0.2 mg
(per 120 g edible portion)
Celery (petiole, raw)
0.1 mg
(per 40 g edible portion)
Water dropwort (stems and leaves, boiled)
0.9 mg
(per 580 g edible portion)
Oriental pickling melon (fruit, raw)
-
(per 20 g edible portion)
Water shield (young leaves, bottled in water)
0.3 mg
(per 150 g edible portion)
Garland chrysanthemum (leaves, boiled)
0.3 mg
(per 150 g edible portion)
Garland chrysanthemum (leaves, raw)
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