Zinc Content of Fishes and Shellfishes
(131 - 140)
1.9 mg
(per 210 g edible portion)
Skipjack, Processed product (namari)
10.5 mg
(per 1800 g edible portion)
Skipjack (caught in autumn, raw)
0.5 mg
(per 87 g edible portion)
Japanese pilchard (namaboshi)
0.4 mg
(per 80 g edible portion)
Ayu sweetfish (cultured, raw)
0.6 mg
(per 92 g edible portion)
Horse mackerel (hirakiboshi, baked)
0.5 mg
(per 100 g edible portion)
Horse mackerel (boiled)
0.2 mg
(per 45 g edible portion)
Sandfish (namaboshi)
2.1 mg
(per 430 g edible portion)
Flying fish (raw)
1.6 mg
(per 450 g edible portion)
Black sea bream (raw)
0.8 mg
(per 150 g edible portion)
Pacific saury (raw)
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