The amount of Vegetables that contain 45 mg of Zinc
(171 - 180)
0.2 mg
(per 130 g edible portion)
Carrot, regular (root without skin, raw)
×
225
0.3 mg
(per 130 g edible portion)
Carrot, regular (root with skin, boiled)
×
150
0.3 mg
(per 130 g edible portion)
Carrot, regular (root with skin, raw)
×
150
0.1 mg
(per 50 g edible portion)
Ki-nira (leaves, raw)
×
450
0.4 mg
(per 200 g edible portion)
Bitter gourd (fruit, sauted)
×
113
0.3 mg
(per 200 g edible portion)
Bitter gourd (fruit, raw)
×
150
0.4 mg
(per 300 g edible portion)
Eggplant Western type (fruit, fried)
×
113
0.4 mg
(per 300 g edible portion)
Eggplant Western type (fruit, raw)
×
113
0.3 mg
(per 160 g edible portion)
Eggplant (fruit, boiled)
×
150
0.3 mg
(per 160 g edible portion)
Eggplant (fruit, raw)
×
150
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