Zinc Content of Vegetables
(61 - 70)
0.2 mg
(per 30 g edible portion)
Bracken (young shoots, raw)
0.1 mg
(per 25 g edible portion)
Tossa jute (stems and leaves, raw)
0.3 mg
(per 54 g edible portion)
Brussels sprout (head, raw)
1.5 mg
(per 250 g edible portion)
Spinach (leaves, frozen)
-
(per 10 g edible portion)
Basil (leaves, raw)
1.1 mg
(per 180 g edible portion)
Rape (stems and leaves, raw)
0.2 mg
(per 25 g edible portion)
Sweet corn, Canned product (whole kernel style)
0.5 mg
(per 80 g edible portion)
Yard bean (immature pods, boiled)
2 mg
(per 660 g edible portion)
Cauliflower (inflorescence, raw)
9 mg
(per 1500 g edible portion)
Pumpkin, Western (fruit, frozen)
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