The amount of Vegetables that contain 9.5 mg of Zinc (381 - 390)

• 

  0.1 mg

  (per 40 g edible portion)

  Water dropwort (stems and leaves, boiled)
  × 95
• 

  0.9 mg

  (per 580 g edible portion)

  Oriental pickling melon (fruit, raw)
  × 10.6
• 

  0.3 mg

  (per 150 g edible portion)

  Garland chrysanthemum (leaves, boiled)
  × 31.7
• 

  0.3 mg

  (per 150 g edible portion)

  Garland chrysanthemum (leaves, raw)
  × 31.7
• 

  0.3 mg

  (per 160 g edible portion)

  Komatsuna (leaves, raw)
  × 31.7
• 

  0.4 mg

  (per 200 g edible portion)

  Kyona (leaves, boiled)
  × 23.8
• 

  0.6 mg

  (per 285 g edible portion)

  Cucumber, Pickle (nukamiso-zuke)
  × 15.8
• 

  0.2 mg

  (per 120 g edible portion)

  Cucumber, Pickle (salted pickles)
  × 47.5
• 

  0.2 mg

  (per 120 g edible portion)

  Cucumber (fruit, raw)
  × 47.5
• 

  1.4 mg

  (per 805 g edible portion)

  Green ball (head, raw)
  × 6.8