The amount of Vegetables that contain 45 mg of Zinc
(121 - 130)
0.9 mg
(per 300 g edible portion)
Hiroshimana (salted pickles)
×
50
0.8 mg
(per 280 g edible portion)
Table beet (root, boiled)
×
56.3
0.8 mg
(per 280 g edible portion)
Table beet (root, raw)
×
56.3
0.1 mg
(per 20 g edible portion)
Chinese cabbage (kim chee)
×
450
0.1 mg
(per 30 g edible portion)
Chinese cabbage (salted pickles)
×
450
0.1 mg
(per 30 g edible portion)
Nozawana (pickles, seasoned)
×
450
0.1 mg
(per 20 g edible portion)
Nozawana (salted pickles)
×
450
0.3 mg
(per 100 g edible portion)
Konegi (leaves, raw)
×
150
0.3 mg
(per 150 g edible portion)
Nebuka-negi (leaves, blanched, raw)
×
150
0.2 mg
(per 55 g edible portion)
Kuki-ninniku (scape, boiled)
×
225
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