Vegetables High in Zinc (181st - 200th) (per 100 g edible portion)

• Takana, broad leaf mustard (leaves, raw)
  
  0.3 mg
• Daikon, Japanese radish, Pickle (miso-zuke)
  
  0.3 mg
• Daikon, Japanese radish (leaves, raw)
  
  0.3 mg
• Kaiware-daikon (young stems and leaves, raw)
  
  0.3 mg
• Royal fern, Hoshi-zenmai (dried young shoots, boiled)
  
  0.3 mg
• Water dropwort (stems and leaves, raw)
  
  0.3 mg
• Sugukina (leaves, raw)
  
  0.3 mg
• Zuiki (dried ziuki, boiled)
  
  0.3 mg
• Sweet pepper (fruit, sauted)
  
  0.3 mg
• Sweet pepper (fruit, raw)
  
  0.3 mg
• Winged bean (immature pods, raw)
  
  0.3 mg
• Shandong cai (leaves, raw)
  
  0.3 mg
• Komatsuna (leaves, boiled)
  
  0.3 mg
• Kale (leaves, raw)
  
  0.3 mg
• Kyona (salted pickles)
  
  0.3 mg
• Red cabbage (head, raw)
  
  0.3 mg
• Chrysanthemum (petals, raw)
  
  0.3 mg
• Pumpkin, Western (fruit, boiled)
  
  0.3 mg
• Pumpkin, Western (fruit, raw)
  
  0.3 mg
• Pumpkin, Japan (fruit, raw)
  
  0.3 mg