The amount of Vegetables that contain 5 mg of Zinc (221 - 230)

• 

  1.8 mg

  (per 1800 g edible portion)

  Wax gourd (friut, boiled)
  × 2.8
• 

  1.3 mg

  (per 1800 g edible portion)

  Wax gourd (fruit, raw)
  × 3.8
• 

  0.2 mg

  (per 200 g edible portion)

  Onion (bulb, boiled)
  × 25
• 

  0.2 mg

  (per 200 g edible portion)

  Onion (bulb, leached in water)
  × 25
• 

  1.2 mg

  (per 1200 g edible portion)

  Daikon, Japanese radish, Pickle (nukamiso-zuke)
  × 4.2
• 

  1.2 mg

  (per 1200 g edible portion)

  Daikon, Japanese radish (root without skin, boiled)
  × 4.2
• 

  1 mg

  (per 1200 g edible portion)

  Daikon, Japanese radish (root without skin, raw)
  × 5
• 

  0.1 mg

  (per 110 g edible portion)

  Ginger (rhizome, raw)
  × 50
• 

  1.7 mg

  (per 1700 g edible portion)

  Cabbage (head, boiled)
  × 2.9
• 

  0.1 mg

  (per 130 g edible portion)

  Turnip, Pickle (salted pickles, root with skin)
  × 50