Zinc Content of Vegetables
(81 - 90)
0.2 mg
(per 73 g edible portion)
Esharotto (bulb, raw)
0.3 mg
(per 54 g edible portion)
Brussels sprout (head, boiled)
0.2 mg
(per 42 g edible portion)
Fukinoto (inflorescence, boiled)
0.1 mg
(per 10 g edible portion)
Sweet corn (immature kernels, frozen)
0.2 mg
(per 42 g edible portion)
Red pepper (fruit, raw)
0.3 mg
(per 60 g edible portion)
Ta cai (leaves, raw)
0.3 mg
(per 60 g edible portion)
Qin cai (stems and leaves, boiled)
0.3 mg
(per 60 g edible portion)
Qin cai (stems and leaves, raw)
0.9 mg
(per 200 g edible portion)
Kyona (leaves, raw)
0.1 mg
(per 30 g edible portion)
Okra (pods, boiled)
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