Zinc Content of Foods
(341 - 350)
0.3 mg
(per 25 g edible portion)
Mezashi (baked)
0.2 mg
(per 10 g edible portion)
Tengusa (agar-agar)
-
(per 3 g edible portion)
Red pepper (fruit, dried)
0.2 mg
(per 15 g edible portion)
Cowpea (whole, dried, boiled)
0.3 mg
(per 19 g edible portion)
Maple syrup
1.5 mg
(per 100 g edible portion)
Dried buckwheat noodles (dry form, raw)
0.2 mg
(per 15 g edible portion)
Domyojiko
0.3 mg
(per 20 g edible portion)
Rice, Paddy rice grain (under-milled rice, raw)
0.3 mg
(per 20 g edible portion)
Macaroni and Spaghetti (dry form, raw)
1.5 mg
(per 100 g edible portion)
Barley, Noodles (dry form, raw)
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