The amount of Vegetables that contain 4 mg of Zinc (191 - 200)

• 

  0.1 mg

  (per 40 g edible portion)

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

  0.9 mg

  (per 580 g edible portion)

  Oriental pickling melon (fruit, raw)
  × 4.4
• 

  0.3 mg

  (per 150 g edible portion)

  Garland chrysanthemum (leaves, boiled)
  × 13.3
• 

  0.3 mg

  (per 150 g edible portion)

  Garland chrysanthemum (leaves, raw)
  × 13.3
• 

  0.3 mg

  (per 160 g edible portion)

  Komatsuna (leaves, raw)
  × 13.3
• 

  0.4 mg

  (per 200 g edible portion)

  Kyona (leaves, boiled)
  × 10
• 

  0.6 mg

  (per 285 g edible portion)

  Cucumber, Pickle (nukamiso-zuke)
  × 6.7
• 

  0.2 mg

  (per 120 g edible portion)

  Cucumber, Pickle (salted pickles)
  × 20
• 

  0.2 mg

  (per 120 g edible portion)

  Cucumber (fruit, raw)
  × 20
• 

  1.4 mg

  (per 805 g edible portion)

  Green ball (head, raw)
  × 2.9