The amount of Vegetables that contain 4 mg of Zinc (1 - 10)

• 

  1.9 mg

  (per 30 g edible portion)

  Bracken (young shoots, dried, raw)
  × 2.1
• 

  2.2 mg

  (per 40 g edible portion)

  Zuiki (dried zuiki, raw)
  × 1.8
• 

  3.8 mg

  (per 220 g edible portion)

  Horseradish (rhizome, raw)
  × 1.1
• 

  0.4 mg

  (per 20 g edible portion)

  Arrowhead (tuber, raw)
  × 10
• 

  0.1 mg

  (per 5 g edible portion)

  Chrysanthemum (kikunori)
  × 40
• 

  0.2 mg

  (per 10 g edible portion)

  Kiriboshi-daikon
  × 20
• 

  0.4 mg

  (per 20 g edible portion)

  Arrowhead (tuber, boiled)
  × 10
• 

  0.4 mg

  (per 25 g edible portion)

  Broad bean (immature beans, boiled)
  × 10
• 

  0.5 mg

  (per 25 g edible portion)

  Kanpyo (raw)
  × 8
• 

  0.1 mg

  (per 10 g edible portion)

  Summer cypress seed (seeds, boiled)
  × 40