The amount of Vegetables that contain 4 mg of Zinc (181 - 190)

• 

  0.6 mg

  (per 350 g edible portion)

  Red chicory (leaves, raw)
  × 6.7
• 

  0.3 mg

  (per 160 g edible portion)

  Qing gin cai (leaves, boiled)
  × 13.3
• 

  0.2 mg

  (per 130 g edible portion)

  Chicory (spears, raw)
  × 20
• 

  0.3 mg

  (per 180 g edible portion)

  Red onion (bulb, raw)
  × 13.3
• 

  0.4 mg

  (per 200 g edible portion)

  Onion (bulb, raw)
  × 10
• 

  0.1 mg

  (per 39 g edible portion)

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

  2.4 mg

  (per 1200 g edible portion)

  Daikon, Japanese radish (root with skin, boiled)
  × 1.7
• 

  2.2 mg

  (per 1200 g edible portion)

  Daikon, Japanese radish (root with skin, raw)
  × 1.8
• 

  0.2 mg

  (per 80 g edible portion)

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

  0.2 mg

  (per 120 g edible portion)

  Celery (petiole, raw)
  × 20