Zinc Content of Vegetables
(251 - 260)
0.1 mg
(per 90 g edible portion)
Tomato, Canned product (whole)
0.2 mg
(per 220 g edible portion)
Tomato (fruit, raw)
1.8 mg
(per 1800 g edible portion)
Wax gourd (friut, boiled)
1.3 mg
(per 1800 g edible portion)
Wax gourd (fruit, raw)
0.2 mg
(per 200 g edible portion)
Onion (bulb, boiled)
0.2 mg
(per 200 g edible portion)
Onion (bulb, leached in water)
-
(per 20 g edible portion)
Daikon, Japanese radish, Pickle (fukujin-zuke)
1.2 mg
(per 1200 g edible portion)
Daikon, Japanese radish, Pickle (nukamiso-zuke)
1.2 mg
(per 1200 g edible portion)
Daikon, Japanese radish (root without skin, boiled)
1 mg
(per 1200 g edible portion)
Daikon, Japanese radish (root without skin, raw)
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