Zinc Content of Foods (131 - 140)

1.2 mg

(per 35 g edible portion)
Mirinboshi (anchovy)
0.4 mg

(per 10 g edible portion)
Soybean, Kinako (whole bean type)
0.2 mg

(per 7 g edible portion)
Pea (oil-roasted and salted)
0.5 mg

(per 15 g edible portion)
Rye (whole flour)
0.1 mg

(per 3 g edible portion)
Yeast (baker's yeast, dried)
3 mg

(per 89 g edible portion)
Swine, Pork, medium type breed (boston butt, without subcutaneous fat, raw)
3.8 mg

(per 113 g edible portion)
Cattle, Imported beef (rump, lean and fat, raw)
3.4 mg

(per 100 g edible portion)
Short-necked clam, Canned product (in brine)
0.3 mg

(per 10 g edible portion)
Japanese sand lance (ameni)
0.1 mg

(per 2 g edible portion)
Sage (ground)

< 1 … 14 … 139 >