Vegetables High in Zinc (201st - 220th) (per 100 g edible portion)

• Turnip, Pickle (salted pickles, leaves)
  
  0.3 mg
• Turnip (leaves, raw)
  
  0.3 mg
• Kidney bean, Sayaingen (immature pods, boiled)
  
  0.3 mg
• Kidney bean, Sayaingen (immature pods, raw)
  
  0.3 mg
• Asparagus (canned in brine)
  
  0.3 mg
• Ashitaba (stems and leaves, boiled)
  
  0.3 mg
• Turfed stone leek (leaves, boiled)
  
  0.2 mg
• Turfed stone leek (leaves, raw)
  
  0.2 mg
• Head lettuce, butter type (leaves, raw)
  
  0.2 mg
• Head lettuce, crisp type (head, raw)
  
  0.2 mg
• Scallion (pickles, sweetened)
  
  0.2 mg
• Mung bean sprout (boiled)
  
  0.2 mg
• Ne-mitsuba (leaves, boiled)
  
  0.2 mg
• Ne-mitsuba (leaves, raw)
  
  0.2 mg
• Manchurian wild rice (stem, raw)
  
  0.2 mg
• Sponge gourd (immature fruit, boiled)
  
  0.2 mg
• Sponge gourd (immature fruit, raw)
  
  0.2 mg
• Japanese butterbur (petiole, boiled)
  
  0.2 mg
• Japanese butterbur (petiole, raw)
  
  0.2 mg
• Hinona (root with tops, raw)
  
  0.2 mg