The amount of Vegetables that contain 35 mg of Zinc
(151 - 160)
0.1 mg
(per 20 g edible portion)
Asparagus (canned in brine)
×
350
0.1 mg
(per 40 g edible portion)
Ashitaba (stems and leaves, boiled)
×
350
0.1 mg
(per 60 g edible portion)
Turfed stone leek (leaves, boiled)
×
350
0.1 mg
(per 60 g edible portion)
Turfed stone leek (leaves, raw)
×
350
0.2 mg
(per 95 g edible portion)
Head lettuce, butter type (leaves, raw)
×
175
0.5 mg
(per 270 g edible portion)
Head lettuce, crisp type (head, raw)
×
70
0.1 mg
(per 50 g edible portion)
Mung bean sprout (boiled)
×
350
0.7 mg
(per 410 g edible portion)
Japanese butterbur (petiole, boiled)
×
50
0.5 mg
(per 410 g edible portion)
Japanese butterbur (petiole, raw)
×
70
0.4 mg
(per 200 g edible portion)
Hinona (root with tops, raw)
×
87.5
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