The amount of Fishes and Shellfishes that contain 4 mg of Zinc (91 - 100)

• 

  0.2 mg

  (per 18 g edible portion)

  Pacific herring (ovary, salted, desalted)
  × 20
• 

  0.5 mg

  (per 35 g edible portion)

  Pacific herring (migaki-nishin)
  × 8
• 

  0.9 mg

  (per 80 g edible portion)

  Pacific saury (mirinboshi)
  × 4.4
• 

  2.5 mg

  (per 190 g edible portion)

  Mackerel (canned productswith seasoning)
  × 1.6
• 

  0.8 mg

  (per 90 g edible portion)

  Big-eye sardine (raw)
  × 5
• 

  0.5 mg

  (per 80 g edible portion)

  Ayu sweetfish (cultured, baked)
  × 8
• 

  0.1 mg

  (per 10 g edible portion)

  Japanese icefish (raw)
  × 40
• 

  2.3 mg

  (per 190 g edible portion)

  Mackerel (canned products, miso-ni)
  × 1.7
• 

  2.5 mg

  (per 210 g edible portion)

  Skipjack, Processed product (namari-bushi)
  × 1.6
• 

  1.2 mg

  (per 100 g edible portion)

  Japanese pilchard, Canned product (kabayaki)
  × 3.3