Vegetables with high zinc content include lettuce, Chinese cabbage, Chinese cabbage, bean products, radish, laver, carrot, mushroom, onion, eggplant, peanut, pine nuts, raisins, pumpkin, green vegetables, rape, corn, tomato, bergamot, cauliflower, okra, asparagus, bracken, apples, bananas, peaches, fresh dates and pears.

Zinc exists in many enzyme systems, such as carbonic anhydrase, respiratory enzyme, lactate dehydrogenase, superoxide dismutase, alkaline phosphatase, DNA and RNA polymerase. It is an essential substance for the synthesis of nucleic acid, protein, carbohydrates and the utilization of vitamin A. It can promote growth and improve taste. In the state that normal food is difficult to ensure nutrition, the World Health Organization recommends the use of zinc salt as a supplement.