The amount of Vegetables that contain 45 mg of Zinc
(181 - 190)
0.6 mg
(per 350 g edible portion)
Red chicory (leaves, raw)
×
75
0.3 mg
(per 160 g edible portion)
Qing gin cai (leaves, boiled)
×
150
0.2 mg
(per 130 g edible portion)
Chicory (spears, raw)
×
225
0.3 mg
(per 180 g edible portion)
Red onion (bulb, raw)
×
150
0.4 mg
(per 200 g edible portion)
Onion (bulb, raw)
×
113
0.1 mg
(per 39 g edible portion)
Daikon, Japanese radish, Pickle (bettara-zuke)
×
450
2.4 mg
(per 1200 g edible portion)
Daikon, Japanese radish (root with skin, boiled)
×
18.8
2.2 mg
(per 1200 g edible portion)
Daikon, Japanese radish (root with skin, raw)
×
20.5
0.2 mg
(per 80 g edible portion)
Daikon, Japanese radish (leaves, boiled)
×
225
0.2 mg
(per 120 g edible portion)
Celery (petiole, raw)
×
225
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