The amount of Vegetables that contain 4 mg of Zinc (61 - 70)

• 

  0.2 mg

  (per 25 g edible portion)

  Sweet corn, Canned product (whole kernel style)
  × 20
• 

  0.5 mg

  (per 80 g edible portion)

  Yard bean (immature pods, boiled)
  × 8
• 

  2 mg

  (per 660 g edible portion)

  Cauliflower (inflorescence, raw)
  × 2
• 

  9 mg

  (per 1500 g edible portion)

  Pumpkin, Western (fruit, frozen)
  × 0.4
• 

  0.2 mg

  (per 30 g edible portion)

  Okra (pods, raw)
  × 20
• 

  0.2 mg

  (per 30 g edible portion)

  Osaka-shirona (salted pickles)
  × 20
• 

  0.1 mg

  (per 12 g edible portion)

  Green pea (canned in brine)
  × 40
• 

  1.1 mg

  (per 230 g edible portion)

  Domiao (stems and leaves, raw)
  × 3.6
• 

  0.6 mg

  (per 95 g edible portion)

  Asparagus (shoots, boiled)
  × 6.7
• 

  0.2 mg

  (per 40 g edible portion)

  Ashitaba (stems and leaves, raw)
  × 20