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

• East Indian lotus root (rhizome, raw)
  
  0.3 mg
• East Indian lotus root (rhizome, boiled)
  
  0.3 mg
• Endive (leaves, raw)
  
  0.4 mg
• Snap pea (immature pods, raw)
  
  0.4 mg
• Turnip, Pickle (nukamiso-zuke, leaves)
  
  0.4 mg
• Cauliflower (inflorescence, boiled)
  
  0.4 mg
• Gyoja-ninniku (leaves, raw)
  
  0.4 mg
• Zha cai (pickles)
  
  0.4 mg
• Shandong cai (leaves, boiled)
  
  0.4 mg
• Shandong cai (salted pickles)
  
  0.4 mg
• Ha-shoga (rhizome, raw)
  
  0.4 mg
• Sugukina (pickles)
  
  0.4 mg
• Zucchini (fruit, raw)
  
  0.4 mg
• Royal fern, Nama-zenmai (young shoots, boiled)
  
  0.4 mg
• Ta cai (leaves, boiled)
  
  0.4 mg
• Ha-daikon (leaves, raw)
  
  0.4 mg
• Tsumamina (leaves, raw)
  
  0.4 mg
• Takana, broad leaf mustard (salted pickles)
  
  0.4 mg
• Bamboo shoot (canned in water)
  
  0.4 mg
• Malabar nightshade (stems and leaves, raw)
  
  0.4 mg