Vegetables High in Zinc (21st - 40th) (per 100 g edible portion)

• Green pea (boiled)
  
  1.2 mg
• Green pea (raw)
  
  1.2 mg
• Wasabi (wasabi-zuke)
  
  1.1 mg
• Peanut (immature beans, boiled)
  
  1.1 mg
• Field horsetail (fertile shoot, raw)
  
  1.1 mg
• Leaf mustard (salted pickles)
  
  1.1 mg
• Parsley (leaves, raw)
  
  1 mg
• Red garlic (bulb and leaves, raw)
  
  1 mg
• Kintoki (root without skin, boiled)
  
  1 mg
• Kintoki (root with skin, boiled)
  
  1 mg
• Sweet corn (immature kernels on cob, frozen)
  
  1 mg
• Sweet corn (immature kernels, boiled)
  
  1 mg
• Sweet corn (immature kernels, raw)
  
  1 mg
• Field horsetail (fertile shoot, boiled)
  
  1 mg
• Taisai, Chinese mustard (salted pickles)
  
  1 mg
• Zuiki (fresh zuiki, raw)
  
  1 mg
• Perilla (seeds, raw)
  
  1 mg
• Green pea (frozen)
  
  1 mg
• Water pepper sprout (raw)
  
  0.9 mg
• Kintoki (root without skin, raw)
  
  0.9 mg