The amount of Vegetables that contain 5 mg of Zinc (51 - 60)

• 

  1.3 mg

  (per 180 g edible portion)

  Turnip rape (flower buds and stems, raw)
  × 3.8
• 

  0.1 mg

  (per 10 g edible portion)

  Japanese angelica-tree (spears, boiled)
  × 50
• 

  0.5 mg

  (per 80 g edible portion)

  Yard bean (immature pods, raw)
  × 10
• 

  1.5 mg

  (per 215 g edible portion)

  Edible burdock (root, boiled)
  × 3.3
• 

  0.2 mg

  (per 27 g edible portion)

  Kogomi (spears, raw)
  × 25
• 

  0.2 mg

  (per 30 g edible portion)

  Bracken (young shoots, raw)
  × 25
• 

  0.1 mg

  (per 25 g edible portion)

  Tossa jute (stems and leaves, raw)
  × 50
• 

  0.3 mg

  (per 54 g edible portion)

  Brussels sprout (head, raw)
  × 16.7
• 

  1.5 mg

  (per 250 g edible portion)

  Spinach (leaves, frozen)
  × 3.3
• 

  1.1 mg

  (per 180 g edible portion)

  Rape (stems and leaves, raw)
  × 4.5