The amount of Vegetables that contain 4 mg of Zinc (151 - 160)

• 

  0.1 mg

  (per 20 g edible portion)

  Asparagus (canned in brine)
  × 40
• 

  0.1 mg

  (per 40 g edible portion)

  Ashitaba (stems and leaves, boiled)
  × 40
• 

  0.1 mg

  (per 60 g edible portion)

  Turfed stone leek (leaves, boiled)
  × 40
• 

  0.1 mg

  (per 60 g edible portion)

  Turfed stone leek (leaves, raw)
  × 40
• 

  0.2 mg

  (per 95 g edible portion)

  Head lettuce, butter type (leaves, raw)
  × 20
• 

  0.5 mg

  (per 270 g edible portion)

  Head lettuce, crisp type (head, raw)
  × 8
• 

  0.1 mg

  (per 50 g edible portion)

  Mung bean sprout (boiled)
  × 40
• 

  0.7 mg

  (per 410 g edible portion)

  Japanese butterbur (petiole, boiled)
  × 5.7
• 

  0.5 mg

  (per 410 g edible portion)

  Japanese butterbur (petiole, raw)
  × 8
• 

  0.4 mg

  (per 200 g edible portion)

  Hinona (root with tops, raw)
  × 10