The amount of Vegetables that contain 9.5 mg of Zinc (401 - 410)

• 

  2.9 mg

  (per 1700 g edible portion)

  Cabbage (head, raw)
  × 3.3
• 

  0.1 mg

  (per 25 g edible portion)

  Kanpyo (boiled)
  × 95
• 

  0.9 mg

  (per 640 g edible portion)

  Spaghetti squash (fruit, raw)
  × 10.6
• 

  1.9 mg

  (per 960 g edible portion)

  Pumpkin, Japan (fruit, boiled)
  × 5
• 

  0.3 mg

  (per 130 g edible portion)

  Turnip, Pickle (nukamiso-zuke, root without skin)
  × 31.7
• 

  0.3 mg

  (per 130 g edible portion)

  Turnip, Pickle (nukamiso-zuke, root with skin)
  × 31.7
• 

  0.3 mg

  (per 130 g edible portion)

  Turnip, Pickle (salted pickles, root without skin)
  × 31.7
• 

  0.2 mg

  (per 140 g edible portion)

  Turnip (leaves, boiled)
  × 47.5
• 

  0.2 mg

  (per 173 g edible portion)

  Yama-udo (stem, raw)
  × 47.5
• 

  0.1 mg

  (per 265 g edible portion)

  Artichoke (flower bud, boiled)
  × 95