The amount of Vegetables that contain 4 mg of Zinc (41 - 50)

• 

  1.5 mg

  (per 215 g edible portion)

  Edible burdock (root, raw)
  × 2.7
• 

  0.2 mg

  (per 28 g edible portion)

  Asatsuki (leaves, boiled)
  × 20
• 

  0.2 mg

  (per 28 g edible portion)

  Asatsuki (leaves, raw)
  × 20
• 

  0.4 mg

  (per 80 g edible portion)

  Wasabi (rhizome, raw)
  × 10
• 

  1 mg

  (per 140 g edible portion)

  Lily bulb (bulb, boiled)
  × 4
• 

  0.9 mg

  (per 140 g edible portion)

  Lily bulb (bulb, raw)
  × 4.4
• 

  1.7 mg

  (per 250 g edible portion)

  Spinach (leaves, boiled)
  × 2.4
• 

  1.6 mg

  (per 250 g edible portion)

  Spinach (leaves, raw)
  × 2.5
• 

  1 mg

  (per 290 g edible portion)

  Broccoli (inflorescence, raw)
  × 4
• 

  0.4 mg

  (per 55 g edible portion)

  Garlic (bulb, raw)
  × 10