Zinc hauv cov khoom noj (cov lus)

Cov lus no tau lees txais los ntawm qhov nruab nrab txhua hnub xav tau rau zinc yog 12 mg. Kem "Feem pua ​​ntawm qhov yuav tsum tau ua hauv ib hnub" qhia pom pes tsawg feem pua ​​ntawm 100 grams ntawm cov khoom lag luam txaus raws li cov niaj hnub ua haujlwm ntawm zinc.

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Cov Khoom Uas Muaj Cov ntsiab lus siab ntawm ZINC:

khoom npe	Cov ntsiab lus ntawm zinc hauv 100g	Qhov feem pua ​​ntawm qhov xav tau txhua hnub
Nplej nyom	7.27 mg	61%
Ntoo thuv ceev	6.45 mg	54%
Sunflower noob (paj noob hlis noob)	5 mg	42%
Cheese "Gollandskiy" 45%	5 mg	42%
Cheese Swiss 50%	4.6 mg	38%
Cheese Cheddar 50%	4.5 mg	38%
Gouda Cheese	3.9 mg	33%
Oats (nplej)	3.61 mg	30%
Cheese "Roquefort" 50%	3.5 mg	29%
Cheese "Lavxias" 50%	3.5 mg	29%
Cov qe ua hmoov	3.5 mg	29%
Mis nyuj 25%	3.42 mg	29%
Mis nyuj skimmed	3.4 mg	28%
peanuts	3.27 mg	27%
Nqaij (nqaij nyuj)	3.24 mg	27%
Taum (lis)	3.21 mg	27%
Cov nkaub qe	3.1 mg	26%
Buckwheat hmoov nplej	3.1 mg	26%
Oat bran	3.1 mg	26%
Oat plaub ya ri “Hercules”	3.1 mg	26%
Cheese "Lavxias"	3 mg	25%
feta cheese	2.88 mg	24%
nqaij qaib peas	2.86 mg	24%
Nqaij (yaj)	2.82 mg	24%
Nplej nplej	2.8 mg	23%
Nplej (nplej, mos ntau yam)	2.8 mg	23%
Nplej (nplej, tawv qib)	2.8 mg	23%
Pistachios	2.8 mg	23%
Buckwheat (lis)	2.77 mg	23%
Parmesan cheese	2.75 mg	23%
Barley (lis)	2.71 mg	23%
Tsom iav	2.68 mg	22%
Walnut	2.57 mg	21%
Nqaij (Qaib Cov Txwv)	2.45 mg	20%
Peas (shelled)	2.44 mg	20%
Lentils (lis)	2.42 mg	20%
Cheese "Camembert"	2.38 mg	20%
Almonds	2.12 mg	18%
Cw	2.1 mg	18%
Buckwheat (tsis qab zib)	2.1 mg	18%
Nqaij (nqaij npuas rog)	2.07 mg	17%
Nqaij (nqaij npuas nqaij)	2.07 mg	17%
Nqaij (qaib)	2.06 mg	17%
Hmoov Nplej Duab	2 mg	17%
Rye (zeeg)	2 mg	17%
Taum pauv (lis)	2 mg	17%
Pob tawb (nqaij)	1.95 mg	16%
Rye hmoov wholemeal	1.95 mg	16%
Nplej hmoov nplej qib 2	1.85 mg	15%

Saib daim ntawv teev cov khoom lag luam tag nrho

Cov ntsiab lus zinc hauv cov khoom noj siv mis thiab cov khoom qe:

khoom npe	Cov ntsiab lus ntawm zinc hauv 100g	Qhov feem pua ​​ntawm qhov xav tau txhua hnub
Acidophilus mis 1%	0.4 mg	3%
Acidophilus 3,2%	0.4 mg	3%
Acidophilus rau 3.2% qab zib	0.4 mg	3%
Acidophilus tsis muaj rog	0.4 mg	3%
Qe protein	0.2 mg	2%
Cov nkaub qe	3.1 mg	26%
Kua mis nyeem qaub 1.5%	0.4 mg	3%
Kua mis nyeem qaub 3,2%	0.4 mg	3%
1% yog 'yogurt	0.4 mg	3%
Kefir 2.5% yog '	0.4 mg	3%
Kefir 3.2% yog '	0.4 mg	3%
Tsawg-rog kefir	0.4 mg	3%
Koumiss (los ntawm Mare lub mis)	0.21 mg	2%
Qhov loj ntawm curd yog 16.5% rog	0.4 mg	3%
Mis 1,5%	0.4 mg	3%
Mis 2,5%	0.4 mg	3%
Mis 3.2%	0.4 mg	3%
Mis 3,5%	0.4 mg	3%
Tshis mis nyuj	0.3 mg	3%
Cov kua mis uas muaj piam thaj 8,5%	1 mg	8%
Mis nyuj 25%	3.42 mg	29%
Mis nyuj skimmed	3.4 mg	28%
Mis nyuj khov sundae	0.3 mg	3%
Kua mis nyeem qaub 2.5% ntawm	0.4 mg	3%
Cov tshuaj nplaum 10%	0.3 mg	3%
Cov tshuaj nplaum 20%	0.3 mg	3%
Cov tshuaj nplaum hmoov 42%	0.83 mg	7%
Qaub cream 30%	0.24 mg	2%
Cheese "Gollandskiy" 45%	5 mg	42%
Cheese "Camembert"	2.38 mg	20%
Parmesan cheese	2.75 mg	23%
Cheese "Roquefort" 50%	3.5 mg	29%
Cheese "Lavxias" 50%	3.5 mg	29%
feta cheese	2.88 mg	24%
Cheese Cheddar 50%	4.5 mg	38%
Cheese Swiss 50%	4.6 mg	38%
Gouda Cheese	3.9 mg	33%
Cheese "Lavxias"	3 mg	25%
Nqaij 11%	0.4 mg	3%
Nqaij 18% (ntawv tuab)	0.4 mg	3%
Nqaij 2%	0.36 mg	3%
Tsev cheese 9% (ntawv tuab)	0.4 mg	3%
Khij	0.3 mg	3%
Cov qe ua hmoov	3.5 mg	29%
Qaib qe	1.1 mg	9%

Zinc ntsiab lus nyob rau hauv cereals, cereal khoom thiab pulses:

khoom npe	Cov ntsiab lus ntawm zinc hauv 100g	Qhov feem pua ​​ntawm qhov xav tau txhua hnub
Peas (shelled)	2.44 mg	20%
Ntsuab peas (tshiab)	0.8 mg	7%
Buckwheat (lis)	2.77 mg	23%
Pob tawb (nqaij)	1.95 mg	16%
Buckwheat (tsis qab zib)	2.1 mg	18%
Pob kws zom	0.5 mg	4%
semolina	0.6 mg	5%
Tsom iav	2.68 mg	22%
Pearl barley	0.92 mg	8%
Nplej nplej	2.8 mg	23%
Groats hulled millet (polished)	1.68 mg	14%
Rice	1.42 mg	12%
Barley groats	1.1 mg	9%
Qab zib pob kws	0.45 mg	4%
Macaroni los ntawm hmoov nplej ntawm 1 qib	0.71 mg	6%
Cov nplej zom los ntawm hmoov nplej V / s	0.71 mg	6%
Buckwheat hmoov nplej	3.1 mg	26%
Cov hmoov nplej ntawm 1 qib	1 mg	8%
Nplej hmoov nplej qib 2	1.85 mg	15%
Cov hmoov nplej	0.7 mg	6%
Hmoov Nplej Duab	2 mg	17%
Hmoov nplej rye	1.23 mg	10%
Rye hmoov wholemeal	1.95 mg	16%
Hmoov nplej rye noob	1.23 mg	10%
Mov nplej	0.8 mg	7%
nqaij qaib peas	2.86 mg	24%
Oats (nplej)	3.61 mg	30%
Oat bran	3.1 mg	26%
Nplej nyom	7.27 mg	61%
Nplej (nplej, mos ntau yam)	2.8 mg	23%
Nplej (nplej, tawv qib)	2.8 mg	23%
Mov (lis)	1.8 mg	15%
Rye (zeeg)	2 mg	17%
Taum pauv (lis)	2 mg	17%
Taum (lis)	3.21 mg	27%
Oat plaub ya ri “Hercules”	3.1 mg	26%
Lentils (lis)	2.42 mg	20%
Barley (lis)	2.71 mg	23%

Cov ntsiab lus zinc hauv cov noob txiv thiab cov noob:

khoom npe	Cov ntsiab lus ntawm zinc hauv 100g	Qhov feem pua ​​ntawm qhov xav tau txhua hnub
peanuts	3.27 mg	27%
Walnut	2.57 mg	21%
Acorns, qhuav	0.67 mg	6%
Ntoo thuv ceev	6.45 mg	54%
Almonds	2.12 mg	18%
Sunflower noob (paj noob hlis noob)	5 mg	42%
Pistachios	2.8 mg	23%

Cov ntsiab lus zinc hauv cov txiv hmab txiv ntoo, zaub, txiv hmab txiv ntoo qhuav:

khoom npe	Cov ntsiab lus ntawm zinc hauv 100g	Qhov feem pua ​​ntawm qhov xav tau txhua hnub
Apricot	0.082 mg	1%
Avocado	0.64 mg	5%
Basil (ntsuab)	0.81 mg	7%
Eggplant	0.29 mg	2%
Txiv tsawb	0.15 mg	1%
Qhiav (hauv paus)	0.34 mg	3%
Figs qhuav	0.55 mg	5%
zaub pob	0.4 mg	3%
Zaub cob pob	0.41 mg	3%
zaub pob	0.23 mg	2%
Savoy zaub qhwv	0.29 mg	2%
Cauliflower	0.28 mg	2%
Qos yaj ywm	0.36 mg	3%
Cilantro (ntsuab)	0.5 mg	4%
Cress (zaub ntsuab)	0.23 mg	2%
Dandelion nplooj (zaub ntsuab)	0.41 mg	3%
Ntsuab dos (tus cwj mem)	0.45 mg	4%
dos	0.85 mg	7%
Dib	0.22 mg	2%
Fern	0.83 mg	7%
Cov kua txob qab (Bulgarian)	0.3 mg	3%
Zaub txhwb qaib (ntsuab)	1.07 mg	9%
Txiv lws suav (lws suav)	0.2 mg	2%
Ntsia pa	0.2 mg	2%
Zaub xas lav (zaub ntsuab)	0.27 mg	2%
Beats	0.43 mg	4%
Celery (hauv paus)	0.33 mg	3%
taub dag	0.24 mg	2%
Dill (zaub ntsuab)	0.91 mg	8%
Prunes	0.44 mg	4%
Qej	1.16 mg	10%
Zaub ntsuab (zaub ntsuab)	0.53 mg	4%