The amount of Vegetables that contain 9.5 mg of Zinc (421 - 430)

• 

  0.1 mg

  (per 265 g edible portion)

  Artichoke (flower bud, raw)
  × 95
• 

  0.1 mg

  (per 50 g edible portion)

  Kiri-mitsuba (leaves, boiled)
  × 95
• 

  0.1 mg

  (per 50 g edible portion)

  Kiri-mitsuba (leaves, raw)
  × 95
• 

  0.1 mg

  (per 140 g edible portion)

  Chayote (salted pickles)
  × 95
• 

  0.1 mg

  (per 140 g edible portion)

  Chayote (fruit, raw)
  × 95
• 

  0.2 mg

  (per 150 g edible portion)

  Carrot, regular (juice, canned)
  × 47.5
• 

  0.2 mg

  (per 150 g edible portion)

  Tomato, Canned product (juice cocktail)
  × 47.5
• 

  0.2 mg

  (per 150 g edible portion)

  Tomatoes Canned products (juice)
  × 47.5
• 

  0.1 mg

  (per 90 g edible portion)

  Tomato, Canned product (whole)
  × 95
• 

  0.2 mg

  (per 220 g edible portion)

  Tomato (fruit, raw)
  × 47.5