Vegetables Low in Zinc (221st - 240th) (per 100 g edible portion)

• Osaka-shirona (leaves, boiled)
  
  0.5 mg
• Okra (pods, boiled)
  
  0.5 mg
• Kyona (leaves, raw)
  
  0.5 mg
• Qin cai (stems and leaves, raw)
  
  0.5 mg
• Qin cai (stems and leaves, boiled)
  
  0.5 mg
• Royal fern, Nama-zenmai (young shoots, raw)
  
  0.5 mg
• Ta cai (leaves, raw)
  
  0.5 mg
• New Zealand spinach (stems and leaves, raw)
  
  0.5 mg
• Red pepper (fruit, raw)
  
  0.5 mg
• Sweet corn (immature kernels, frozen)
  
  0.5 mg
• Fukinoto (inflorescence, boiled)
  
  0.5 mg
• Mizukakena (salted pickles)
  
  0.5 mg
• Brussels sprout (head, boiled)
  
  0.5 mg
• Water convolvulus (stems and leaves, raw)
  
  0.5 mg
• Scallion (bulb, raw)
  
  0.5 mg
• Esharotto (bulb, raw)
  
  0.5 mg
• Leaf lettuce (leaves, raw)
  
  0.5 mg
• Bracken (young shoots, boiled)
  
  0.5 mg
• Ashitaba (stems and leaves, raw)
  
  0.6 mg
• Asparagus (shoots, boiled)
  
  0.6 mg