The amount of Fishes and Shellfishes that contain 4 mg of Zinc (121 - 130)

• 

  0.2 mg

  (per 20 g edible portion)

  Antarctic krill (boiled)
  × 20
• 

  1.4 mg

  (per 250 g edible portion)

  Atka mackerel (hirakiboshi)
  × 2.9
• 

  1.6 mg

  (per 180 g edible portion)

  Yellowtail (mature, baked)
  × 2.5
• 

  0.5 mg

  (per 50 g edible portion)

  Pacific cod (baked)
  × 8
• 

  0.8 mg

  (per 130 g edible portion)

  Pacific saury (baked)
  × 5
• 

  1.6 mg

  (per 180 g edible portion)

  Pink salmon (canned in brine)
  × 2.5
• 

  1.2 mg

  (per 130 g edible portion)

  Gizzard shad (amazu-zuke)
  × 3.3
• 

  3.2 mg

  (per 540 g edible portion)

  Brown sole (boiled)
  × 1.3
• 

  1.9 mg

  (per 210 g edible portion)

  Skipjack, Processed product (namari)
  × 2.1
• 

  10.5 mg

  (per 1800 g edible portion)

  Skipjack (caught in autumn, raw)
  × 0.4