The amount of Vegetables that contain 9.5 mg of Zinc (141 - 150)

• 

  0.2 mg

  (per 30 g edible portion)

  Bracken (young shoots, boiled)
  × 47.5
• 

  1.2 mg

  (per 257 g edible portion)

  Leaf lettuce (leaves, raw)
  × 7.9
• 

  0.2 mg

  (per 73 g edible portion)

  Esharotto (bulb, raw)
  × 47.5
• 

  0.3 mg

  (per 54 g edible portion)

  Brussels sprout (head, boiled)
  × 31.7
• 

  0.2 mg

  (per 42 g edible portion)

  Fukinoto (inflorescence, boiled)
  × 47.5
• 

  0.1 mg

  (per 10 g edible portion)

  Sweet corn (immature kernels, frozen)
  × 95
• 

  0.2 mg

  (per 42 g edible portion)

  Red pepper (fruit, raw)
  × 47.5
• 

  0.3 mg

  (per 60 g edible portion)

  Ta cai (leaves, raw)
  × 31.7
• 

  0.3 mg

  (per 60 g edible portion)

  Qin cai (stems and leaves, boiled)
  × 31.7
• 

  0.3 mg

  (per 60 g edible portion)

  Qin cai (stems and leaves, raw)
  × 31.7