Vegetables High in Zinc (141st - 160th) (per 100 g edible portion)
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Cauliflower (inflorescence, boiled)
0.4 mg
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Turnip, Pickle (nukamiso-zuke, leaves)
0.4 mg
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Snap pea (immature pods, raw)
0.4 mg
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Endive (leaves, raw)
0.4 mg
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East Indian lotus root (rhizome, boiled)
0.3 mg
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East Indian lotus root (rhizome, raw)
0.3 mg
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Cos lettuce (leaves, raw)
0.3 mg
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Leek (bulb and leaves, boiled)
0.3 mg
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Leek (bulb and leaves, raw)
0.3 mg
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Water convolvulus (stems and leaves, boiled)
0.3 mg
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Yamagobo (miso-zuke)
0.3 mg
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Mung bean sprout (raw)
0.3 mg
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Black gram sprout (boiled)
0.3 mg
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Soybean sprout (boiled)
0.3 mg
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Myoga-take (stems and leaves, raw)
0.3 mg
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Mizukakena (leaves, raw)
0.3 mg
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Broccoli (inflorescence, boiled)
0.3 mg
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Swiss chard (leaves, raw)
0.3 mg
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Hiroshimana (salted pickles)
0.3 mg
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Hiroshimana (leaves, raw)
0.3 mg