The amount of Vegetables that contain 4 mg of Zinc (81 - 90)

• 

  0.9 mg

  (per 200 g edible portion)

  Kyona (leaves, raw)
  × 4.4
• 

  0.1 mg

  (per 30 g edible portion)

  Okra (pods, boiled)
  × 40
• 

  1.2 mg

  (per 260 g edible portion)

  Osaka-shirona (leaves, boiled)
  × 3.3
• 

  1.2 mg

  (per 260 g edible portion)

  Osaka-shirona (leaves, raw)
  × 3.3
• 

  0.4 mg

  (per 95 g edible portion)

  Asparagus (shoots, raw)
  × 10
• 

  0.6 mg

  (per 165 g edible portion)

  Red-tip leaf lettuce (leaves, raw)
  × 6.7
• 

  0.1 mg

  (per 25 g edible portion)

  Tossa jute (stems and leaves, boiled)
  × 40
• 

  0.2 mg

  (per 50 g edible portion)

  Black gram sprout (raw)
  × 20
• 

  0.2 mg

  (per 50 g edible portion)

  Soybean sprout (raw)
  × 20
• 

  0.1 mg

  (per 20 g edible portion)

  Myoga (spike, raw)
  × 40