Zinc Content of Fishes and Shellfishes
(91 - 100)
1.5 mg
(per 140 g edible portion)
Swordtip squid (raw)
0.2 mg
(per 18 g edible portion)
Pacific herring (ovary, salted, desalted)
0.5 mg
(per 35 g edible portion)
Pacific herring (migaki-nishin)
0.9 mg
(per 80 g edible portion)
Pacific saury (mirinboshi)
2.5 mg
(per 190 g edible portion)
Mackerel (canned productswith seasoning)
0.8 mg
(per 90 g edible portion)
Big-eye sardine (raw)
0.5 mg
(per 80 g edible portion)
Ayu sweetfish (cultured, baked)
0.1 mg
(per 10 g edible portion)
Japanese icefish (raw)
2.3 mg
(per 190 g edible portion)
Mackerel (canned products, miso-ni)
2.5 mg
(per 210 g edible portion)
Skipjack, Processed product (namari-bushi)
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