Zinc Content of Foods
(1 - 10)
1.6 mg
(per 10 g edible portion)
Wheat germ
2.9 mg
(per 20 g edible portion)
Oyster (cultured, boiled)
2.6 mg
(per 20 g edible portion)
Oyster (cultured, raw)
3.3 mg
(per 32 g edible portion)
Abalone (canned in brine)
0.2 mg
(per 2 g edible portion)
Paprica (ground)
2.2 mg
(per 25 g edible portion)
Cattle, Beef product (beefjerky)
0.8 mg
(per 10 g edible portion)
Japanese anchovy (tazukuri)
0.8 mg
(per 10 g edible portion)
Pumpkin seed (roasted and salted)
0.4 mg
(per 5 g edible portion)
Natural cheese (parmesan)
0.7 mg
(per 10 g edible portion)
Japanese anchovy (niboshi)
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