Zinc Content of Fishes and Shellfishes
2.9 mg
(per 20 g edible portion)
Oyster (cultured, boiled)
2.6 mg
(per 20 g edible portion)
Oyster (cultured, raw)
3.3 mg
(per 32 g edible portion)
Abalone (canned in brine)
0.8 mg
(per 10 g edible portion)
Japanese anchovy (tazukuri)
0.7 mg
(per 10 g edible portion)
Japanese anchovy (niboshi)
110.3 mg
(per 1750 g edible portion)
King crab (canned in brine)
1.5 mg
(per 25 g edible portion)
Adductor muscle (niboshi)
0.6 mg
(per 10 g edible portion)
Japanese sand lance (niboshi)
2.4 mg
(per 45 g edible portion)
Squid, Processed product (surume)
0.2 mg
(per 5 g edible portion)
Sakura shrimp (dried)
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