The amount of Vegetables that contain 4 mg of Zinc (141 - 150)

• 

  0.1 mg

  (per 40 g edible portion)

  Water dropwort (stems and leaves, raw)
  × 40
• 

  0.1 mg

  (per 40 g edible portion)

  Zuiki (dried ziuki, boiled)
  × 40
• 

  0.2 mg

  (per 60 g edible portion)

  Shandong cai (leaves, raw)
  × 20
• 

  0.4 mg

  (per 160 g edible portion)

  Komatsuna (leaves, boiled)
  × 10
• 

  0.1 mg

  (per 30 g edible portion)

  Kyona (salted pickles)
  × 40
• 

  0.7 mg

  (per 265 g edible portion)

  Red cabbage (head, raw)
  × 5.7
• 

  4.5 mg

  (per 1500 g edible portion)

  Pumpkin, Western (fruit, boiled)
  × 0.9
• 

  2.9 mg

  (per 1500 g edible portion)

  Pumpkin, Western (fruit, raw)
  × 1.4
• 

  1.9 mg

  (per 960 g edible portion)

  Pumpkin, Japan (fruit, raw)
  × 2.1
• 

  0.4 mg

  (per 140 g edible portion)

  Turnip (leaves, raw)
  × 10