The amount of Vegetables that contain 4 mg of Zinc (131 - 140)

• 

  0.2 mg

  (per 55 g edible portion)

  Kuki-ninniku (scape, raw)
  × 20
• 

  0.1 mg

  (per 30 g edible portion)

  Ha-ninjin (leaves, raw)
  × 40
• 

  0.3 mg

  (per 100 g edible portion)

  Hana-nira (scape and flower bud, raw)
  × 13.3
• 

  0.3 mg

  (per 100 g edible portion)

  Chinese chive (leaves, boiled)
  × 13.3
• 

  0.3 mg

  (per 100 g edible portion)

  Chinese chive (leaves, raw)
  × 13.3
• 

  0.4 mg

  (per 160 g edible portion)

  Qing gin cai (leaves, raw)
  × 10
• 

  0.6 mg

  (per 200 g edible portion)

  Takana, broad leaf mustard (leaves, raw)
  × 6.7
• 

  0.1 mg

  (per 20 g edible portion)

  Daikon, Japanese radish, Pickle (miso-zuke)
  × 40
• 

  0.2 mg

  (per 80 g edible portion)

  Daikon, Japanese radish (leaves, raw)
  × 20
• 

  0.1 mg

  (per 30 g edible portion)

  Royal fern, Hoshi-zenmai (dried young shoots, boiled)
  × 40