The amount of Vegetables that contain 4 mg of Zinc (111 - 120)

• 

  0.1 mg

  (per 16 g edible portion)

  Turnip, Pickle (nukamiso-zuke, leaves)
  × 40
• 

  0.6 mg

  (per 162 g edible portion)

  Endive (leaves, raw)
  × 6.7
• 

  0.6 mg

  (per 205 g edible portion)

  East Indian lotus root (rhizome, boiled)
  × 6.7
• 

  0.5 mg

  (per 205 g edible portion)

  East Indian lotus root (rhizome, raw)
  × 8
• 

  1.3 mg

  (per 420 g edible portion)

  Leek (bulb and leaves, boiled)
  × 3.1
• 

  0.8 mg

  (per 420 g edible portion)

  Leek (bulb and leaves, raw)
  × 5
• 

  0.1 mg

  (per 50 g edible portion)

  Mung bean sprout (raw)
  × 40
• 

  0.2 mg

  (per 50 g edible portion)

  Black gram sprout (boiled)
  × 20
• 

  0.2 mg

  (per 50 g edible portion)

  Soybean sprout (boiled)
  × 20
• 

  0.9 mg

  (per 290 g edible portion)

  Broccoli (inflorescence, boiled)
  × 4.4