The amount of Vegetables that contain 9.5 mg of Zinc (61 - 70)

• 

  3.1 mg

  (per 430 g edible portion)

  Kintoki (root without skin, raw)
  × 3.1
• 

  3.3 mg

  (per 430 g edible portion)

  Kintoki (root with skin, raw)
  × 2.9
• 

  3.9 mg

  (per 430 g edible portion)

  Zuiki (fresh zuiki, boiled)
  × 2.4
• 

  0.3 mg

  (per 30 g edible portion)

  Leaf mustard (leaves, raw)
  × 31.7
• 

  0.1 mg

  (per 10 g edible portion)

  Rocket salad (leaves, raw)
  × 95
• 

  0.3 mg

  (per 42 g edible portion)

  Fukinoto (inflorescence, raw)
  × 31.7
• 

  0.2 mg

  (per 30 g edible portion)

  Young sweet corn (young ear, raw)
  × 47.5
• 

  0.1 mg

  (per 10 g edible portion)

  Japanese angelica-tree (spears, raw)
  × 95
• 

  0.1 mg

  (per 18 g edible portion)

  Daikon, Japanese radish, Pickle (moriguchi-zuke)
  × 95
• 

  0.1 mg

  (per 10 g edible portion)

  Daikon, Japanese radish, Pickle (hoshidaikon-zuke)
  × 95