Vegetables High in Zinc (141st - 160th) (per 100 g edible portion)

• Cauliflower (inflorescence, boiled)
  
  0.4 mg
• Turnip, Pickle (nukamiso-zuke, leaves)
  
  0.4 mg
• Snap pea (immature pods, raw)
  
  0.4 mg
• Endive (leaves, raw)
  
  0.4 mg
• East Indian lotus root (rhizome, boiled)
  
  0.3 mg
• East Indian lotus root (rhizome, raw)
  
  0.3 mg
• Cos lettuce (leaves, raw)
  
  0.3 mg
• Leek (bulb and leaves, boiled)
  
  0.3 mg
• Leek (bulb and leaves, raw)
  
  0.3 mg
• Water convolvulus (stems and leaves, boiled)
  
  0.3 mg
• Yamagobo (miso-zuke)
  
  0.3 mg
• Mung bean sprout (raw)
  
  0.3 mg
• Black gram sprout (boiled)
  
  0.3 mg
• Soybean sprout (boiled)
  
  0.3 mg
• Myoga-take (stems and leaves, raw)
  
  0.3 mg
• Mizukakena (leaves, raw)
  
  0.3 mg
• Broccoli (inflorescence, boiled)
  
  0.3 mg
• Swiss chard (leaves, raw)
  
  0.3 mg
• Hiroshimana (salted pickles)
  
  0.3 mg
• Hiroshimana (leaves, raw)
  
  0.3 mg