Zinc Content of Vegetables
(21 - 30)
0.2 mg
(per 17 g edible portion)
Wasabi (wasabi-zuke)
0.1 mg
(per 10 g edible portion)
Field horsetail (fertile shoot, raw)
0.3 mg
(per 30 g edible portion)
Leaf mustard (salted pickles)
0.2 mg
(per 25 g edible portion)
Parsley (leaves, raw)
4.3 mg
(per 430 g edible portion)
Kintoki (root without skin, boiled)
4.3 mg
(per 430 g edible portion)
Kintoki (root with skin, boiled)
1.1 mg
(per 175 g edible portion)
Sweet corn (immature kernels on cob, frozen)
1.7 mg
(per 240 g edible portion)
Sweet corn (immature kernels, boiled)
1.2 mg
(per 240 g edible portion)
Sweet corn (immature kernels, raw)
0.1 mg
(per 10 g edible portion)
Field horsetail (fertile shoot, boiled)
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