Zinc Content of Vegetables
(261 - 270)
-
(per 10 g edible portion)
Oriental pickling melon, Pickle (nara-zuke)
0.1 mg
(per 110 g edible portion)
Ginger (rhizome, raw)
-
(per 12 g edible portion)
Pickle (sour type)
-
(per 12 g edible portion)
Pickle (sweet type)
1.7 mg
(per 1700 g edible portion)
Cabbage (head, boiled)
0.1 mg
(per 130 g edible portion)
Turnip, Pickle (salted pickles, root with skin)
0.1 mg
(per 130 g edible portion)
Turnip (root, without skin, boiled)
0.1 mg
(per 130 g edible portion)
Turnip (root, without skin, raw)
0.1 mg
(per 130 g edible portion)
Turnip (root, with skin, boiled)
0.1 mg
(per 130 g edible portion)
Turnip (root, with skin, raw)
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