Zinc Content of Vegetables
(51 - 60)
1.7 mg
(per 250 g edible portion)
Spinach (leaves, boiled)
1.6 mg
(per 250 g edible portion)
Spinach (leaves, raw)
1 mg
(per 290 g edible portion)
Broccoli (inflorescence, raw)
0.4 mg
(per 55 g edible portion)
Garlic (bulb, raw)
1.3 mg
(per 180 g edible portion)
Turnip rape (flower buds and stems, raw)
-
(per 4 g edible portion)
Shepherd's purse (leaves, raw)
0.1 mg
(per 10 g edible portion)
Japanese angelica-tree (spears, boiled)
0.5 mg
(per 80 g edible portion)
Yard bean (immature pods, raw)
1.5 mg
(per 215 g edible portion)
Edible burdock (root, boiled)
0.2 mg
(per 27 g edible portion)
Kogomi (spears, raw)
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