Fishes and Shellfishes Low in Zinc (321st - 340th) (per 100 g edible portion)

• Japanese eel (viscera, raw)
  
  2.7 mg
• Japanese eel (kabayaki)
  
  2.7 mg
• Walleye pollack (karashi-mentaiko)
  
  2.7 mg
• Yellowfin goby (kanroni)
  
  2.7 mg
• Scallop (raw)
  
  2.7 mg
• Adductor muscle (canned in brine)
  
  2.7 mg
• Skipjack, Processed product (katsuo-bushi)
  
  2.8 mg
• Short-necked clam (tsukudani)
  
  2.8 mg
• Squid, Processed product (saki-ika)
  
  2.8 mg
• Loach (raw)
  
  2.9 mg
• Shirasuboshi (semi-dried)
  
  3 mg
• Japanese sculpin (tsukudani)
  
  3 mg
• Dried shark fin
  
  3.1 mg
• Walleye pollack (tarako, raw)
  
  3.1 mg
• Loach (boiled)
  
  3.1 mg
• Scallop (boiled)
  
  3.1 mg
• Shrimp, Processed product (tsukudani)
  
  3.1 mg
• Snow crab (boiled)
  
  3.1 mg
• Ocellated octopus (raw)
  
  3.1 mg
• Brownstriped mackerel scad (kusaya)
  
  3.2 mg