Zinc Content of Fishes and Shellfishes
(121 - 130)
0.1 mg
(per 18 g edible portion)
Japanese anchovy (raw)
0.6 mg
(per 90 g edible portion)
Horse mackerel (baked)
0.2 mg
(per 20 g edible portion)
Antarctic krill (boiled)
1.4 mg
(per 250 g edible portion)
Atka mackerel (hirakiboshi)
1.6 mg
(per 180 g edible portion)
Yellowtail (mature, baked)
0.5 mg
(per 50 g edible portion)
Pacific cod (baked)
0.8 mg
(per 130 g edible portion)
Pacific saury (baked)
1.6 mg
(per 180 g edible portion)
Pink salmon (canned in brine)
1.2 mg
(per 130 g edible portion)
Gizzard shad (amazu-zuke)
3.2 mg
(per 540 g edible portion)
Brown sole (boiled)
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