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Phytatesâwhich are present in whole-grain breads, cereals, legumes, and other foodsâbind zinc and inhibit its absorption [2,12,13]. Thus, the bioavailability of zinc from grains and plant foods is lower than that from animal foods, although many grain- and plant-based foods are still good sources of zinc [2].
Some certain vegetables are good zinc food sources. These vegetables include lima beans, soybeans and peas. A cup serving of soybeans has about 9mg of zinc while the same amount of lima beans and peas has 2mg of zinc each.