The amount of Fishes and Shellfishes that contain 9.5 mg of Zinc (1 - 10)

• 

  2.9 mg

  (per 20 g edible portion)

  Oyster (cultured, boiled)
  × 3.3
• 

  2.6 mg

  (per 20 g edible portion)

  Oyster (cultured, raw)
  × 3.7
• 

  3.3 mg

  (per 32 g edible portion)

  Abalone (canned in brine)
  × 2.9
• 

  0.8 mg

  (per 10 g edible portion)

  Japanese anchovy (tazukuri)
  × 11.9
• 

  0.7 mg

  (per 10 g edible portion)

  Japanese anchovy (niboshi)
  × 13.6
• 

  110.3 mg

  (per 1750 g edible portion)

  King crab (canned in brine)
  × 0.09
• 

  1.5 mg

  (per 25 g edible portion)

  Adductor muscle (niboshi)
  × 6.3
• 

  0.6 mg

  (per 10 g edible portion)

  Japanese sand lance (niboshi)
  × 15.8
• 

  2.4 mg

  (per 45 g edible portion)

  Squid, Processed product (surume)
  × 4
• 

  0.2 mg

  (per 5 g edible portion)

  Sakura shrimp (dried)
  × 47.5