The amount of Foods that contain 4 mg of Zinc

• 

  1.6 mg

  (per 10 g edible portion)

  Wheat germ
  × 2.5
• 

  2.9 mg

  (per 20 g edible portion)

  Oyster (cultured, boiled)
  × 1.4
• 

  2.6 mg

  (per 20 g edible portion)

  Oyster (cultured, raw)
  × 1.5
• 

  3.3 mg

  (per 32 g edible portion)

  Abalone (canned in brine)
  × 1.2
• 

  0.2 mg

  (per 2 g edible portion)

  Paprica (ground)
  × 20
• 

  2.2 mg

  (per 25 g edible portion)

  Cattle, Beef product (beefjerky)
  × 1.8
• 

  0.8 mg

  (per 10 g edible portion)

  Japanese anchovy (tazukuri)
  × 5
• 

  0.8 mg

  (per 10 g edible portion)

  Pumpkin seed (roasted and salted)
  × 5
• 

  0.4 mg

  (per 5 g edible portion)

  Natural cheese (parmesan)
  × 10
• 

  0.7 mg

  (per 10 g edible portion)

  Japanese anchovy (niboshi)
  × 5.7