The amount of Vegetables that contain 45 mg of Zinc
(211 - 220)
0.1 mg
(per 265 g edible portion)
Artichoke (flower bud, raw)
×
450
0.1 mg
(per 50 g edible portion)
Kiri-mitsuba (leaves, boiled)
×
450
0.1 mg
(per 50 g edible portion)
Kiri-mitsuba (leaves, raw)
×
450
0.1 mg
(per 140 g edible portion)
Chayote (salted pickles)
×
450
0.1 mg
(per 140 g edible portion)
Chayote (fruit, raw)
×
450
0.2 mg
(per 150 g edible portion)
Carrot, regular (juice, canned)
×
225
0.2 mg
(per 150 g edible portion)
Tomato, Canned product (juice cocktail)
×
225
0.2 mg
(per 150 g edible portion)
Tomatoes Canned products (juice)
×
225
0.1 mg
(per 90 g edible portion)
Tomato, Canned product (whole)
×
450
0.2 mg
(per 220 g edible portion)
Tomato (fruit, raw)
×
225
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