Zinc Content of Vegetables
(241 - 250)
-
(per 25 g edible portion)
Ito-mitsuba (leaves, boiled)
-
(per 25 g edible portion)
Ito-mitsuba (leaves, raw)
0.1 mg
(per 50 g edible portion)
Kiri-mitsuba (leaves, boiled)
0.1 mg
(per 50 g edible portion)
Kiri-mitsuba (leaves, raw)
0.1 mg
(per 140 g edible portion)
Chayote (salted pickles)
0.1 mg
(per 140 g edible portion)
Chayote (fruit, raw)
0 mg
(per 12 g edible portion)
Radish (root, raw)
0.2 mg
(per 150 g edible portion)
Carrot, regular (juice, canned)
0.2 mg
(per 150 g edible portion)
Tomato, Canned product (juice cocktail)
0.2 mg
(per 150 g edible portion)
Tomatoes Canned products (juice)
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