Zinc Content of Vegetables
(221 - 230)
0.3 mg
(per 160 g edible portion)
Komatsuna (leaves, raw)
0 mg
(per 4 g edible portion)
Watercress (stems and leaves, raw)
0.4 mg
(per 200 g edible portion)
Kyona (leaves, boiled)
0.6 mg
(per 285 g edible portion)
Cucumber, Pickle (nukamiso-zuke)
-
(per 15 g edible portion)
Cucumber, Pickle (pickled in soy sauce)
0.2 mg
(per 120 g edible portion)
Cucumber, Pickle (salted pickles)
0.2 mg
(per 120 g edible portion)
Cucumber (fruit, raw)
1.4 mg
(per 805 g edible portion)
Green ball (head, raw)
2.9 mg
(per 1700 g edible portion)
Cabbage (head, raw)
-
(per 5 g edible portion)
Chrysanthemum (petals, boiled)
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