Zinc Content of Foods
(381 - 390)
0.5 mg
(per 35 g edible portion)
Pacific herring (migaki-nishin)
0.9 mg
(per 80 g edible portion)
Pacific saury (mirinboshi)
2.5 mg
(per 190 g edible portion)
Mackerel (canned productswith seasoning)
0.8 mg
(per 90 g edible portion)
Big-eye sardine (raw)
0.5 mg
(per 80 g edible portion)
Ayu sweetfish (cultured, baked)
1.8 mg
(per 273 g edible portion)
Bamboo shoot (shoots, raw)
-
(per 1 g edible portion)
Perilla (leaves, raw)
0.3 mg
(per 40 g edible portion)
Edamame (boiled)
0.7 mg
(per 50 g edible portion)
Soybean, Natto (hikiwari-natto)
3.7 mg
(per 285 g edible portion)
Yatsugashira (corm, boiled)
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