The amount of Vegetables that contain 9.5 mg of Zinc (181 - 190)

• 

  0.7 mg

  (per 180 g edible portion)

  Rape (stems and leaves, boiled)
  × 13.6
• 

  0.7 mg

  (per 180 g edible portion)

  Turnip rape (flower buds and stems, boiled)
  × 13.6
• 

  0.1 mg

  (per 20 g edible portion)

  Eggplant Pickle (karashi-zuke)
  × 95
• 

  0.1 mg

  (per 20 g edible portion)

  Eggplant Pickle (koji-zuke)
  × 95
• 

  0.1 mg

  (per 25 g edible portion)

  Sweet corn, Canned product (cream style)
  × 95
• 

  0.2 mg

  (per 42 g edible portion)

  Red pepper (leaves and fruits, sauteed)
  × 47.5
• 

  0.1 mg

  (per 42 g edible portion)

  Red pepper (leaves and fruits, raw)
  × 95
• 

  0.4 mg

  (per 90 g edible portion)

  Malabar nightshade (stems and leaves, boiled)
  × 23.8
• 

  0.4 mg

  (per 90 g edible portion)

  Malabar nightshade (stems and leaves, raw)
  × 23.8
• 

  1.1 mg

  (per 275 g edible portion)

  Bamboo shoot (canned in water)
  × 8.6