The amount of Vegetables that contain 4 mg of Zinc (101 - 110)

• 

  0.1 mg

  (per 20 g edible portion)

  Takana, broad leaf mustard (salted pickles)
  × 40
• 

  0.1 mg

  (per 40 g edible portion)

  Ha-daikon (leaves, raw)
  × 40
• 

  0.2 mg

  (per 60 g edible portion)

  Ta cai (leaves, boiled)
  × 20
• 

  0.5 mg

  (per 127 g edible portion)

  Zucchini (fruit, raw)
  × 8
• 

  0.1 mg

  (per 30 g edible portion)

  Sugukina (pickles)
  × 40
• 

  0.2 mg

  (per 85 g edible portion)

  Ha-shoga (rhizome, raw)
  × 20
• 

  0.2 mg

  (per 60 g edible portion)

  Shandong cai (salted pickles)
  × 20
• 

  0.2 mg

  (per 60 g edible portion)

  Shandong cai (leaves, boiled)
  × 20
• 

  0.1 mg

  (per 18 g edible portion)

  Zha cai (pickles)
  × 40
• 

  2.6 mg

  (per 660 g edible portion)

  Cauliflower (inflorescence, boiled)
  × 1.5