The amount of Vegetables that contain 9.5 mg of Zinc (341 - 350)

• 

  0.2 mg

  (per 130 g edible portion)

  Carrot, regular (root without skin, raw)
  × 47.5
• 

  0.3 mg

  (per 130 g edible portion)

  Carrot, regular (root with skin, boiled)
  × 31.7
• 

  0.3 mg

  (per 130 g edible portion)

  Carrot, regular (root with skin, raw)
  × 31.7
• 

  0.1 mg

  (per 50 g edible portion)

  Ki-nira (leaves, raw)
  × 95
• 

  0.4 mg

  (per 200 g edible portion)

  Bitter gourd (fruit, sauted)
  × 23.8
• 

  0.3 mg

  (per 200 g edible portion)

  Bitter gourd (fruit, raw)
  × 31.7
• 

  0.4 mg

  (per 300 g edible portion)

  Eggplant Western type (fruit, fried)
  × 23.8
• 

  0.4 mg

  (per 300 g edible portion)

  Eggplant Western type (fruit, raw)
  × 23.8
• 

  0.3 mg

  (per 160 g edible portion)

  Eggplant (fruit, boiled)
  × 31.7
• 

  0.3 mg

  (per 160 g edible portion)

  Eggplant (fruit, raw)
  × 31.7