The amount of Foods that contain 2.5 mg of Zinc (1 - 10)

• 

  1.6 mg

  (per 10 g edible portion)

  Wheat germ
  × 1.6
• 

  2.9 mg

  (per 20 g edible portion)

  Oyster (cultured, boiled)
  × 0.9
• 

  2.6 mg

  (per 20 g edible portion)

  Oyster (cultured, raw)
  × 1
• 

  3.3 mg

  (per 32 g edible portion)

  Abalone (canned in brine)
  × 0.8
• 

  0.2 mg

  (per 2 g edible portion)

  Paprica (ground)
  × 12.5
• 

  2.2 mg

  (per 25 g edible portion)

  Cattle, Beef product (beefjerky)
  × 1.1
• 

  0.8 mg

  (per 10 g edible portion)

  Japanese anchovy (tazukuri)
  × 3.1
• 

  0.8 mg

  (per 10 g edible portion)

  Pumpkin seed (roasted and salted)
  × 3.1
• 

  0.4 mg

  (per 5 g edible portion)

  Natural cheese (parmesan)
  × 6.3
• 

  0.7 mg

  (per 10 g edible portion)

  Japanese anchovy (niboshi)
  × 3.6