Zinc Content of Vegetables
(231 - 240)
0.1 mg
(per 25 g edible portion)
Kanpyo (boiled)
0.9 mg
(per 640 g edible portion)
Spaghetti squash (fruit, raw)
1.9 mg
(per 960 g edible portion)
Pumpkin, Japan (fruit, boiled)
0.3 mg
(per 130 g edible portion)
Turnip, Pickle (nukamiso-zuke, root without skin)
0.3 mg
(per 130 g edible portion)
Turnip, Pickle (nukamiso-zuke, root with skin)
0.3 mg
(per 130 g edible portion)
Turnip, Pickle (salted pickles, root without skin)
0.2 mg
(per 140 g edible portion)
Turnip (leaves, boiled)
0.2 mg
(per 173 g edible portion)
Yama-udo (stem, raw)
0.1 mg
(per 265 g edible portion)
Artichoke (flower bud, boiled)
0.1 mg
(per 265 g edible portion)
Artichoke (flower bud, raw)
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