Zinc Content of Foods
(481 - 490)
0.2 mg
(per 18 g edible portion)
Rice-koji miso (sweet type)
0.2 mg
(per 18 g edible portion)
Shoyu, Soy sauce (koikuchi-shoyu)
0.7 mg
(per 80 g edible portion)
Custard cream bun
0.2 mg
(per 20 g edible portion)
Rice cracker (age-senbei)
0.2 mg
(per 25 g edible portion)
Chatsu
1.2 mg
(per 130 g edible portion)
Daifuku-mochi
0.2 mg
(per 20 g edible portion)
Antarctic krill (boiled)
1.4 mg
(per 250 g edible portion)
Atka mackerel (hirakiboshi)
1.6 mg
(per 180 g edible portion)
Yellowtail (mature, baked)
0.5 mg
(per 50 g edible portion)
Pacific cod (baked)
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