Zinc Content of Fishes and Shellfishes
(101 - 110)
1.2 mg
(per 100 g edible portion)
Japanese pilchard, Canned product (kabayaki)
0.1 mg
(per 10 g edible portion)
Shirasuboshi (mild dried)
0.3 mg
(per 30 g edible portion)
Mezashi (raw)
1.5 mg
(per 152 g edible portion)
Japanese pilchard (boiled)
0.5 mg
(per 90 g edible portion)
Ayu sweetfish (wild, baked)
1.8 mg
(per 160 g edible portion)
Pacific saury (canned product, with seasoning)
0.7 mg
(per 65 g edible portion)
Spanish mackerel (baked)
0.8 mg
(per 152 g edible portion)
Japanese pilchard (raw)
0.2 mg
(per 20 g edible portion)
Antarctic krill (raw)
-
(per 10 g edible portion)
Northern shrimp (raw)
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