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

• Malabar nightshade (stems and leaves, boiled)
  
  0.4 mg
• Red pepper (leaves and fruits, raw)
  
  0.4 mg
• Red pepper (leaves and fruits, sauteed)
  
  0.4 mg
• Sweet corn, Canned product (cream style)
  
  0.4 mg
• Eggplant Pickle (koji-zuke)
  
  0.4 mg
• Eggplant Pickle (karashi-zuke)
  
  0.4 mg
• Turnip rape (flower buds and stems, boiled)
  
  0.4 mg
• Rape (stems and leaves, boiled)
  
  0.4 mg
• Hyacinth bean (immature pods, raw)
  
  0.4 mg
• Swiss chard (leaves, boiled)
  
  0.4 mg
• Myoga (spike, raw)
  
  0.4 mg
• Mukago (raw)
  
  0.4 mg
• Alfalfa sprout (raw)
  
  0.4 mg
• Soybean sprout (raw)
  
  0.4 mg
• Black gram sprout (raw)
  
  0.4 mg
• Tossa jute (stems and leaves, boiled)
  
  0.4 mg
• Mugwort (leaves, boiled)
  
  0.4 mg
• Red-tip leaf lettuce (leaves, raw)
  
  0.4 mg
• Asparagus (shoots, raw)
  
  0.5 mg
• Osaka-shirona (leaves, raw)
  
  0.5 mg