The amount of Vegetables that contain 4 mg of Zinc (231 - 236)

• 

  0.1 mg

  (per 130 g edible portion)

  Turnip (root, without skin, boiled)
  × 40
• 

  0.1 mg

  (per 130 g edible portion)

  Turnip (root, without skin, raw)
  × 40
• 

  0.1 mg

  (per 130 g edible portion)

  Turnip (root, with skin, boiled)
  × 40
• 

  0.1 mg

  (per 130 g edible portion)

  Turnip (root, with skin, raw)
  × 40
• 

  0.2 mg

  (per 190 g edible portion)

  Udo (stem, leached in water)
  × 20
• 

  0.1 mg

  (per 190 g edible portion)

  Udo (stem, raw)
  × 40