Fishes and Shellfishes Low in Zinc (141st - 160th) (per 100 g edible portion)

• Brownstriped mackerel scad (hirakiboshi)
  
  0.8 mg
• Common Japanese conger (steamed)
  
  0.8 mg
• Amago salmon (cultured, raw)
  
  0.8 mg
• Ayu sweetfish (wild, raw)
  
  0.8 mg
• Butterfish (raw)
  
  0.8 mg
• Char (cultured, raw)
  
  0.8 mg
• Skipjack (caught in spring, raw)
  
  0.8 mg
• Brown sole (raw)
  
  0.8 mg
• Marbled sole (raw)
  
  0.8 mg
• With ovary (raw)
  
  0.8 mg
• Croaker (baked)
  
  0.8 mg
• Coho salmon (cultured, baked)
  
  0.8 mg
• Chum salmon (canned in brine)
  
  0.8 mg
• Pacific saury (raw)
  
  0.8 mg
• Black sea bream (raw)
  
  0.8 mg
• Flying fish (raw)
  
  0.8 mg
• Sandfish (namaboshi)
  
  0.8 mg
• Masu trout (cultured, raw)
  
  0.8 mg
• Opossum shrimp (shiokara)
  
  0.8 mg
• Horse mackerel (boiled)
  
  0.9 mg