Zinc Content of Foods (471 - 480)

-

(per 2 g edible portion)
Perilla (seeds, raw)
0.1 mg

(per 10 g edible portion)
Green pea (frozen)
4.5 mg

(per 450 g edible portion)
Soybean, Tofu (okinawa-tofu)
1.3 mg

(per 130 g edible portion)
Buckwheat noodles (wet form, raw)
0.1 mg

(per 10 g edible portion)
Joshin powder
0.2 mg

(per 15 g edible portion)
Wheat flour (hard flour, second grade)
-

(per 5 g edible portion)
Cinnamon (ground)
-

(per 2 g edible portion)
Japanese pepper (ground)
-

(per 2 g edible portion)
Pepper (white, ground)
0.2 mg

(per 18 g edible portion)
Barley-koji miso

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