The amount of Vegetables that contain 4 mg of Zinc (21 - 30)

• 

  0.3 mg

  (per 30 g edible portion)

  Leaf mustard (salted pickles)
  × 13.3
• 

  0.2 mg

  (per 25 g edible portion)

  Parsley (leaves, raw)
  × 20
• 

  4.3 mg

  (per 430 g edible portion)

  Kintoki (root without skin, boiled)
  × 0.9
• 

  4.3 mg

  (per 430 g edible portion)

  Kintoki (root with skin, boiled)
  × 0.9
• 

  1.1 mg

  (per 175 g edible portion)

  Sweet corn (immature kernels on cob, frozen)
  × 3.6
• 

  1.7 mg

  (per 240 g edible portion)

  Sweet corn (immature kernels, boiled)
  × 2.4
• 

  1.2 mg

  (per 240 g edible portion)

  Sweet corn (immature kernels, raw)
  × 3.3
• 

  0.1 mg

  (per 10 g edible portion)

  Field horsetail (fertile shoot, boiled)
  × 40
• 

  4.1 mg

  (per 430 g edible portion)

  Zuiki (fresh zuiki, raw)
  × 1
• 

  0.1 mg

  (per 10 g edible portion)

  Green pea (frozen)
  × 40