Zinc Content of Vegetables
(31 - 40)
4.1 mg
(per 430 g edible portion)
Zuiki (fresh zuiki, raw)
-
(per 2 g edible portion)
Perilla (seeds, raw)
0.1 mg
(per 10 g edible portion)
Green pea (frozen)
-
(per 5 g edible portion)
Water pepper sprout (raw)
3.1 mg
(per 430 g edible portion)
Kintoki (root without skin, raw)
3.3 mg
(per 430 g edible portion)
Kintoki (root with skin, raw)
3.9 mg
(per 430 g edible portion)
Zuiki (fresh zuiki, boiled)
0.3 mg
(per 30 g edible portion)
Leaf mustard (leaves, raw)
0.1 mg
(per 10 g edible portion)
Rocket salad (leaves, raw)
0.3 mg
(per 42 g edible portion)
Fukinoto (inflorescence, raw)
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