Zinc Content of Fishes and Shellfishes
(81 - 90)
1.6 mg
(per 152 g edible portion)
Japanese pilchard (baked)
2.1 mg
(per 190 g edible portion)
Japanese common squid (raw)
0.4 mg
(per 25 g edible portion)
Bloody clam (raw)
0.3 mg
(per 25 g edible portion)
Mezashi (baked)
-
(per 3 g edible portion)
Sea cucumber (konowata)
0.7 mg
(per 55 g edible portion)
Giant tiger shrimp (cultured, raw)
0.1 mg
(per 5 g edible portion)
Sakura shrimp (boiled)
2.4 mg
(per 170 g edible portion)
Mackerel (baked)
0.9 mg
(per 115 g edible portion)
Japanese pilchard (shioiwashi)
0.2 mg
(per 17 g edible portion)
Sea urchin (neri-uni)
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