Fishes and Shellfishes Low in Zinc (261st - 280th) (per 100 g edible portion)

• Common octopus (raw)
  
  1.6 mg
• Japanese pilchard, Canned product (in tomato sauce)
  
  1.7 mg
• Japanese sculpin (raw)
  
  1.7 mg
• Mackerel (canned products, in brine)
  
  1.7 mg
• Hard clam (raw)
  
  1.7 mg
• Japanese common squid (boiled)
  
  1.7 mg
• Squid, Processed product (shiokara)
  
  1.7 mg
• Opossum shrimp (tsukudani)
  
  1.7 mg
• Ayu sweetfish (cultured, viscera, baked)
  
  1.8 mg
• Japanese pilchard (maruboshi)
  
  1.8 mg
• Carp (cultured, boiled)
  
  1.8 mg
• Shishamo smelt (semi-dried, raw)
  
  1.8 mg
• Pacific cod (dried split)
  
  1.8 mg
• Hen clam (raw)
  
  1.8 mg
• Adductor muscle (raw)
  
  1.8 mg
• Surf clam (raw)
  
  1.8 mg
• Japanese spiny lobster (raw)
  
  1.8 mg
• Tiger prawn (cultured, boiled)
  
  1.8 mg
• Common octopus (boiled)
  
  1.8 mg
• Japanese pilchard, Canned product (with seasoning)
  
  1.9 mg