Broccoli: These are popular zinc vegetables. Every 200 calories of broccoli come with 2.6mg of it and 23% of DV. Okra: About 0.4mg zinc is found in every 100 grams of okra, with 4% DV. Sweet corn: This is high in zinc, with about 1.1mg per 200 calories.
Spinach may be one of the most zinc rich veggies. Other vegetables for zinc include: Mushrooms. Asparagus.
What are the best sources of zinc? The best source of zinc is oysters, but it's also plentiful in red meat and poultry. Other good sources are beans, nuts, crab, lobster, whole grains, breakfast cereals, and dairy products.
Vegetables high in zinc include shiitake mushrooms, green peas, spinach, lima beans, lentil sprouts, asparagus, beet greens, broccoli, okra, and sweet corn.
Amount in Bananas
Large bananas that are about 8 to 9 inches long and weigh around 135 grams have . 20 milligrams of zinc. A small 6- to 7-inch banana weighing about 100 grams offers . 15 milligrams of zinc.
About the accumulation of Zn in the edible part of carrot, it was found that, due to increase in the Zn content in the soil, the plants generally have higher concentrations of this element, demonstrating that fertilization practice can increase the availability of Zn to plants, which is potentially absorbed.
Zinc deficiency can happen in people who have problems absorbing nutrients, for example, older people and those who have some gut diseases. Some medicines can also increase the loss of zinc through urine.
Phytate, which is a natural component of plants, severely decreases intestinal zinc bioavailability and is regarded as the main nutritional inhibitor of zinc absorption.
Vegetarians tend to eat higher levels of legumes, soybeans, beans, nuts, and whole-grain food products. While they are healthful food choices, they can impair the body's ability to absorb zinc due to the presence of phytates. These substances bind to zinc, so the body cannot absorb it.
Sources of Zinc. The richest food sources of zinc include meat, fish, and seafood [3]. Oysters contain more zinc per serving than any other food, but beef contributes 20% of zinc intakes from food in the United States because it is commonly consumed [7]. Eggs and dairy products also contain zinc [3].
Blueberries contain iron, phosphorous, calcium, magnesium, manganese, zinc, and vitamin K. Each of these is a component of bone. Adequate intake of these minerals and vitamins contributes to building and maintaining bone structure and strength.
It contains mineral content
Green apples are rich in iron, manganese, potassium, copper, zinc and many other minerals. These minerals are essential for human health. The iron in apples helps to raise blood oxygen levels and boosts metabolism.
Strawberries (0.3mg per 100g)
Strawberries not only contain more vitamin C than oranges, but they also contain a decent amount of zinc at around 0.3mg of zinc per 100g.
Does onion contain zinc? Yes. As per USDA, one large onion (150 g) contains 0.255 mg of zinc (17).
Cauliflowers also contain macronutrients like carbohydrates, fats, and proteins. Minerals like iron, calcium, magnesium, potassium, zinc, copper, phosphorous and fluoride are also present.
Minerals. Yogurt is a rich source of dietary minerals, and the NDBsr26 reports that a 100-g serving of plain low-fat yogurt includes amounts of calcium at 183 mg, magnesium at 17 mg, potassium at 234 mg, phosphorous at 144 mg, and zinc at 0.9 mg (14).
Different foods also have different levels of Zn bioavailability. For example, white bread has a Zn content of 10.00 mg·kg−1, a phytic acid content of 99 mg·100 g−1, and phytic acid/Zn molar ratio of 9.8.
Zinc sulfate is the least expensive form, but it is the least easily absorbed and may cause stomach upset. More easily absorbed forms of zinc are zinc picolinate, zinc citrate, zinc acetate, zinc glycerate, and zinc monomethionine.
Certain types of fish, such as sardines, salmon, flounder, and sole, also contain zinc, but in less potent doses. Red meat, like beef, is considered a good source of zinc.
Bovine milk contains ~3–4 mg/L of zinc, of which 95% is associated with the casein micelles and the rest is associated with citrate molecules in the aqueous phase [49].