Zinc Content of Foods
(691 - 700)
0.2 mg
(per 25 g edible portion)
Okara (modern product)
0.2 mg
(per 25 g edible portion)
Okara (traditional product)
1 mg
(per 165 g edible portion)
Soybean, Tofu (packed-tofu)
2.4 mg
(per 400 g edible portion)
Soybean, Tofu (momen-tofu)
0.1 mg
(per 20 g edible portion)
Kidney bean (uzura-mame)
2.2 mg
(per 400 g edible portion)
Chinese yam, Yamatoimo (tuberous root, raw)
0.1 mg
(per 15 g edible portion)
Corn (corn flour)
0.5 mg
(per 75 g edible portion)
Rice vermicelli (raw)
0.6 mg
(per 100 g edible portion)
Onigiri
0.9 mg
(per 150 g edible portion)
Rice, Cooked paddy rice (well-milled rice)
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