The amount of Fishes and Shellfishes that contain 9.5 mg of Zinc
(181 - 190)
0.2 mg
(per 18 g edible portion)
Pacific herring (ovary, salted, desalted)
×
47.5
0.5 mg
(per 35 g edible portion)
Pacific herring (migaki-nishin)
×
19
0.9 mg
(per 80 g edible portion)
Pacific saury (mirinboshi)
×
10.6
2.5 mg
(per 190 g edible portion)
Mackerel (canned productswith seasoning)
×
3.8
0.8 mg
(per 90 g edible portion)
Big-eye sardine (raw)
×
11.9
0.5 mg
(per 80 g edible portion)
Ayu sweetfish (cultured, baked)
×
19
0.1 mg
(per 10 g edible portion)
Japanese icefish (raw)
×
95
2.3 mg
(per 190 g edible portion)
Mackerel (canned products, miso-ni)
×
4.1
2.5 mg
(per 210 g edible portion)
Skipjack, Processed product (namari-bushi)
×
3.8
1.2 mg
(per 100 g edible portion)
Japanese pilchard, Canned product (kabayaki)
×
7.9
<
1
…
10
…
22
>