The amount of Vegetables that contain 9.5 mg of Zinc (441 - 450)

• 

  1.8 mg

  (per 1800 g edible portion)

  Wax gourd (friut, boiled)
  × 5.3
• 

  1.3 mg

  (per 1800 g edible portion)

  Wax gourd (fruit, raw)
  × 7.3
• 

  0.2 mg

  (per 200 g edible portion)

  Onion (bulb, boiled)
  × 47.5
• 

  0.2 mg

  (per 200 g edible portion)

  Onion (bulb, leached in water)
  × 47.5
• 

  1.2 mg

  (per 1200 g edible portion)

  Daikon, Japanese radish, Pickle (nukamiso-zuke)
  × 7.9
• 

  1.2 mg

  (per 1200 g edible portion)

  Daikon, Japanese radish (root without skin, boiled)
  × 7.9
• 

  1 mg

  (per 1200 g edible portion)

  Daikon, Japanese radish (root without skin, raw)
  × 9.5
• 

  0.1 mg

  (per 110 g edible portion)

  Ginger (rhizome, raw)
  × 95
• 

  1.7 mg

  (per 1700 g edible portion)

  Cabbage (head, boiled)
  × 5.6
• 

  0.1 mg

  (per 130 g edible portion)

  Turnip, Pickle (salted pickles, root with skin)
  × 95