The amount of Vegetables that contain 4 mg of Zinc (171 - 180)

• 

  0.2 mg

  (per 130 g edible portion)

  Carrot, regular (root without skin, raw)
  × 20
• 

  0.3 mg

  (per 130 g edible portion)

  Carrot, regular (root with skin, boiled)
  × 13.3
• 

  0.3 mg

  (per 130 g edible portion)

  Carrot, regular (root with skin, raw)
  × 13.3
• 

  0.1 mg

  (per 50 g edible portion)

  Ki-nira (leaves, raw)
  × 40
• 

  0.4 mg

  (per 200 g edible portion)

  Bitter gourd (fruit, sauted)
  × 10
• 

  0.3 mg

  (per 200 g edible portion)

  Bitter gourd (fruit, raw)
  × 13.3
• 

  0.4 mg

  (per 300 g edible portion)

  Eggplant Western type (fruit, fried)
  × 10
• 

  0.4 mg

  (per 300 g edible portion)

  Eggplant Western type (fruit, raw)
  × 10
• 

  0.3 mg

  (per 160 g edible portion)

  Eggplant (fruit, boiled)
  × 13.3
• 

  0.3 mg

  (per 160 g edible portion)

  Eggplant (fruit, raw)
  × 13.3