The amount of Vegetables that contain 45 mg of Zinc
(191 - 200)
0.1 mg
(per 40 g edible portion)
Water dropwort (stems and leaves, boiled)
×
450
0.9 mg
(per 580 g edible portion)
Oriental pickling melon (fruit, raw)
×
50
0.3 mg
(per 150 g edible portion)
Garland chrysanthemum (leaves, boiled)
×
150
0.3 mg
(per 150 g edible portion)
Garland chrysanthemum (leaves, raw)
×
150
0.3 mg
(per 160 g edible portion)
Komatsuna (leaves, raw)
×
150
0.4 mg
(per 200 g edible portion)
Kyona (leaves, boiled)
×
113
0.6 mg
(per 285 g edible portion)
Cucumber, Pickle (nukamiso-zuke)
×
75
0.2 mg
(per 120 g edible portion)
Cucumber, Pickle (salted pickles)
×
225
0.2 mg
(per 120 g edible portion)
Cucumber (fruit, raw)
×
225
1.4 mg
(per 805 g edible portion)
Green ball (head, raw)
×
32.1
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