The amount of Vegetables that contain 45 mg of Zinc
(131 - 140)
0.2 mg
(per 55 g edible portion)
Kuki-ninniku (scape, raw)
×
225
0.1 mg
(per 30 g edible portion)
Ha-ninjin (leaves, raw)
×
450
0.3 mg
(per 100 g edible portion)
Hana-nira (scape and flower bud, raw)
×
150
0.3 mg
(per 100 g edible portion)
Chinese chive (leaves, boiled)
×
150
0.3 mg
(per 100 g edible portion)
Chinese chive (leaves, raw)
×
150
0.4 mg
(per 160 g edible portion)
Qing gin cai (leaves, raw)
×
113
0.6 mg
(per 200 g edible portion)
Takana, broad leaf mustard (leaves, raw)
×
75
0.1 mg
(per 20 g edible portion)
Daikon, Japanese radish, Pickle (miso-zuke)
×
450
0.2 mg
(per 80 g edible portion)
Daikon, Japanese radish (leaves, raw)
×
225
0.1 mg
(per 30 g edible portion)
Royal fern, Hoshi-zenmai (dried young shoots, boiled)
×
450
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