Zinc Content of Vegetables
(41 - 50)
0.2 mg
(per 30 g edible portion)
Young sweet corn (young ear, raw)
0.1 mg
(per 10 g edible portion)
Japanese angelica-tree (spears, raw)
0.1 mg
(per 18 g edible portion)
Daikon, Japanese radish, Pickle (moriguchi-zuke)
0.1 mg
(per 10 g edible portion)
Daikon, Japanese radish, Pickle (hoshidaikon-zuke)
1.5 mg
(per 215 g edible portion)
Edible burdock (root, raw)
0.2 mg
(per 28 g edible portion)
Asatsuki (leaves, boiled)
0.2 mg
(per 28 g edible portion)
Asatsuki (leaves, raw)
0.4 mg
(per 80 g edible portion)
Wasabi (rhizome, raw)
1 mg
(per 140 g edible portion)
Lily bulb (bulb, boiled)
0.9 mg
(per 140 g edible portion)
Lily bulb (bulb, raw)
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