Vegetables Low in Zinc (161st - 180th) (per 100 g edible portion)

• Chinese cabbage (kim chee)
  
  0.3 mg
• Bai cai (leaves, raw)
  
  0.3 mg
• Table beet (root, raw)
  
  0.3 mg
• Table beet (root, boiled)
  
  0.3 mg
• Tomapi (fruit, raw)
  
  0.3 mg
• Hinona (pickles, sweetened)
  
  0.3 mg
• Hiroshimana (leaves, raw)
  
  0.3 mg
• Hiroshimana (salted pickles)
  
  0.3 mg
• Swiss chard (leaves, raw)
  
  0.3 mg
• Broccoli (inflorescence, boiled)
  
  0.3 mg
• Mizukakena (leaves, raw)
  
  0.3 mg
• Myoga-take (stems and leaves, raw)
  
  0.3 mg
• Soybean sprout (boiled)
  
  0.3 mg
• Black gram sprout (boiled)
  
  0.3 mg
• Mung bean sprout (raw)
  
  0.3 mg
• Yamagobo (miso-zuke)
  
  0.3 mg
• Water convolvulus (stems and leaves, boiled)
  
  0.3 mg
• Leek (bulb and leaves, raw)
  
  0.3 mg
• Leek (bulb and leaves, boiled)
  
  0.3 mg
• Cos lettuce (leaves, raw)
  
  0.3 mg