The amount of Vegetables that contain 4 mg of Zinc (161 - 170)

• 

  0.3 mg

  (per 155 g edible portion)

  Yellow sweet pepper (fruit, sauted)
  × 13.3
• 

  0.3 mg

  (per 155 g edible portion)

  Yellow sweet pepper (fruit, raw)
  × 13.3
• 

  0.2 mg

  (per 120 g edible portion)

  Red sweet pepper (fruit, sauted)
  × 20
• 

  0.2 mg

  (per 120 g edible portion)

  Red sweet pepper (fruit, raw)
  × 20
• 

  0.1 mg

  (per 30 g edible portion)

  Green sweet pepper (fruit, sauted)
  × 40
• 

  0.1 mg

  (per 30 g edible portion)

  Green sweet pepper (fruit, raw)
  × 40
• 

  3.8 mg

  (per 2100 g edible portion)

  Chinese cabbage (head, boiled)
  × 1.1
• 

  3.9 mg

  (per 2100 g edible portion)

  Chinese cabbage (head, raw)
  × 1
• 

  0.2 mg

  (per 100 g edible portion)

  Mini-kyarotto (root, raw)
  × 20
• 

  0.3 mg

  (per 130 g edible portion)

  Carrot, regular (root without skin, boiled)
  × 13.3