Fishes and Shellfishes Low in Zinc (381st - 388th) (per 100 g edible portion)

• Japanese anchovy (tazukuri)
  
  7.9 mg
• Mackerel (saba-bushi)
  
  8.4 mg
• Striped mullet (karasumi)
  
  9.3 mg
• Abalone (canned in brine)
  
  10.4 mg
• Skipjack, Processed product (shiokara)
  
  11.8 mg
• Oyster (cultured, raw)
  
  13.2 mg
• Oyster (cultured, boiled)
  
  14.5 mg
• Oyster (canned in oil, smoked)
  
  25.4 mg