The amount of Vegetables that contain 4 mg of Zinc (121 - 130)

• 

  0.9 mg

  (per 300 g edible portion)

  Hiroshimana (salted pickles)
  × 4.4
• 

  0.8 mg

  (per 280 g edible portion)

  Table beet (root, boiled)
  × 5
• 

  0.8 mg

  (per 280 g edible portion)

  Table beet (root, raw)
  × 5
• 

  0.1 mg

  (per 20 g edible portion)

  Chinese cabbage (kim chee)
  × 40
• 

  0.1 mg

  (per 30 g edible portion)

  Chinese cabbage (salted pickles)
  × 40
• 

  0.1 mg

  (per 30 g edible portion)

  Nozawana (pickles, seasoned)
  × 40
• 

  0.1 mg

  (per 20 g edible portion)

  Nozawana (salted pickles)
  × 40
• 

  0.3 mg

  (per 100 g edible portion)

  Konegi (leaves, raw)
  × 13.3
• 

  0.3 mg

  (per 150 g edible portion)

  Nebuka-negi (leaves, blanched, raw)
  × 13.3
• 

  0.2 mg

  (per 55 g edible portion)

  Kuki-ninniku (scape, boiled)
  × 20