Select a nutrient to rank.

Choose a food group.

Highest or Lowest?
Serving Size

Sort by Nutrient Ratios

Sort 1700 common foods or all 8000+?
(8000+ = more food groupings)
Exclude Spices and Herbs?
||
|| Feedback

114 Fish Highest in Zinc

Ranked by a serving size.
11mg Zinc = 100% DV
DV = Daily Value
RDI = Reference Dietary Intake
AI = Adequate Intake

See more about daily values.

Feedback
  1. Canned Eastern Oysters
    247.4mg (2249% DV) in 1 can (12 oz), oysters and liquid
  2. Cooked Eastern Oysters (Wild)
    51.9mg (472% DV) in 3 oz
  3. Cooked Eastern Oysters (Farmed)
    38.4mg (349% DV) in 3 oz
  4. Cooked Wild Eastern Oysters
    33mg (300% DV) in 6 medium
  5. Raw Eastern Oysters
    32.2mg (293% DV) in 3 oz
  6. Cooked Pacific Oysters
    28.3mg (257% DV) in 3 oz
  7. Alaskan King Crab
    10.2mg (93% DV) in 1 leg
  8. Raw Pacific Oysters
    8.3mg (76% DV) in 1 medium
  9. Dungeness Crab (Raw)
    7mg (63% DV) in 1 crab
  10. Cooked Spiny Lobster
    6.2mg (56% DV) in 3 oz
  11. Cooked Clams
    5.2mg (47% DV) in 20 small
  12. Canned Blue Crab
    5.1mg (47% DV) in 1 cup
  13. Cooked Dungeness Crab
    4.7mg (42% DV) in 3 oz
  14. Blue Crab
    4.5mg (41% DV) in 1 cup, flaked and pieces
  15. Lobster (Cooked)
    3.4mg (31% DV) in 3 oz
  16. Cooked Eel
    3.3mg (30% DV) in 1 fillet
  17. Queen Crab (Cooked)
    3.1mg (28% DV) in 3 oz
  18. Cooked Cuttlefish
    2.9mg (27% DV) in 3 oz
  19. Octopus (Cooked)
    2.9mg (26% DV) in 3 oz
  20. Whelk (Cooked)
    2.8mg (25% DV) in 3 oz
  21. Canned Shrimp
    2.5mg (23% DV) in 1 cup
  22. Blue Crab Cakes
    2.5mg (22% DV) in 1 cake
  23. Queen Crab (Raw)
    2.4mg (22% DV) in 3 oz
  24. Cooked Blue Mussels
    2.3mg (21% DV) in 3 oz
  25. Baked Conch
    2.2mg (20% DV) in 1 cup, sliced
  26. Canned Sardines
    2mg (18% DV) in 1 cup, drained
  27. Atlantic Herring
    1.8mg (17% DV) in 1 fillet
  28. Cooked Smelt
    1.8mg (16% DV) in 3 oz
  29. Atlantic Mackerel (Cooked)
    1.6mg (15% DV) in 6oz fillet
  30. Crayfish
    1.5mg (14% DV) in 3 oz
  31. Fried Calamari
    1.5mg (13% DV) in 3 oz
  32. Anchovies (Raw)
    1.5mg (13% DV) in 3 oz
  33. Cooked Northern Pike
    1.5mg (13% DV) in 6oz fillet
  34. Wild Atlantic Salmon (Cooked)
    1.4mg (13% DV) in 6oz fillet
  35. Cooked Shrimp
    1.4mg (13% DV) in 3 oz
  36. Scallops
    1.3mg (12% DV) in 3 oz
  37. Bluefin Tuna (Cooked)
    1.3mg (12% DV) in 6oz fillet
  38. Dried Salted Atlantic Cod
    1.3mg (12% DV) in 1 piece (5-1/2 Inch x 1-1/2 Inch x 1/2 Inch)
  39. Cooked Crayfish
    1.3mg (11% DV) in 3 oz
  40. Cooked Whitefish
    1.1mg (10% DV) in 3 oz
  41. Cooked Atlantic Cod
    1mg (9% DV) in 1 fillet
  42. Cooked Grouper
    1mg (9% DV) in 1 fillet
  43. Cooked Walleye Pike
    1mg (9% DV) in 1 fillet
  44. Cooked Pacific Herring
    1mg (9% DV) in 1 fillet
  45. Cooked Yellowtail
    1mg (9% DV) in 1/2 fillet
  46. Cooked Coho Salmon (Wild)
    1mg (9% DV) in 6oz fillet
  47. Cooked Mahimahi
    0.9mg (9% DV) in 1 fillet
  48. Cooked Sockeye Salmon
    0.9mg (9% DV) in 6oz fillet
  49. Cooked Skipjack
    0.9mg (8% DV) in 3 oz
  50. Cooked Catfish
    0.9mg (8% DV) in 1 fillet
  51. Raw Whiting
    0.8mg (7% DV) in 1 fillet
  52. Abalone (Cooked)
    0.8mg (7% DV) in 3 oz
  53. Cooked Coho Salmon (Farmed)
    0.8mg (7% DV) in 6oz fillet
  54. Cooked Tilefish
    0.8mg (7% DV) in 1/2 fillet
  55. Cooked Yellowfin Tuna
    0.8mg (7% DV) in 6oz fillet
  56. Cooked Snapper
    0.7mg (7% DV) in 1 fillet
  57. Farmed Atlantic Salmon
    0.7mg (7% DV) in 6oz fillet
  58. Cooked Trout
    0.7mg (7% DV) in 1 fillet
  59. Canned Salmon
    0.7mg (6% DV) in 3 oz
  60. Canned Clams
    0.7mg (6% DV) in 3 oz
  61. Atlantic Mackerel (Raw)
    0.7mg (6% DV) in 1 fillet
  62. Skipjack Tuna (Raw)
    0.7mg (6% DV) in 3 oz
  63. Cooked Tilapia
    0.7mg (6% DV) in 6oz fillet
  64. Smoked Whitefash
    0.7mg (6% DV) in 1 cup, cooked
  65. Cooked Swordfish
    0.7mg (6% DV) in 3 oz
  66. Striped Bass (Raw)
    0.6mg (6% DV) in 1 fillet
  67. Cooked Striped Bass
    0.6mg (6% DV) in 1 fillet
  68. Cooked King Mackerel
    0.6mg (6% DV) in 3 oz
  69. Cooked Pompano
    0.6mg (6% DV) in 1 fillet
  70. Cooked Haddock
    0.6mg (5% DV) in 1 fillet
  71. Canned Pink Salmon
    0.6mg (5% DV) in 3 oz
  72. Wild Atlantic Salmon (Raw)
    0.5mg (5% DV) in 3 oz
  73. Fish trout mixed species cooked dry heat
    0.5mg (5% DV) in 1 fillet
  74. Cooked Sea Bass
    0.5mg (5% DV) in 1 fillet
  75. Fish bass freshwater mixed species cooked dry heat
    0.5mg (5% DV) in 1 fillet
  76. Fresh Water Bass (Raw)
    0.5mg (5% DV) in 1 fillet
  77. Bluefin Tuna (Raw)
    0.5mg (5% DV) in 3 oz
  78. Cooked Pollock
    0.5mg (5% DV) in 3 oz
  79. Canned Atlantic Cod
    0.5mg (4% DV) in 3 oz
  80. Cooked Lingcod
    0.5mg (4% DV) in 3 oz
  81. Canned Sockeye Salmon
    0.5mg (4% DV) in 3 oz
  82. Canned Anchovies
    0.5mg (4% DV) in 5 anchovies
  83. Smoked Sturgeon
    0.5mg (4% DV) in 3 oz
  84. Cooked Sturgeon
    0.5mg (4% DV) in 3 oz
  85. Yellowtail (Raw)
    0.4mg (4% DV) in 3 oz
  86. Squid (Raw)
    0.4mg (4% DV) in 1 oz, boneless
  87. Clams (Raw)
    0.4mg (4% DV) in 3 oz
  88. Canned White Tuna (Water Packed)
    0.4mg (4% DV) in 3 oz
  89. Canned White Tuna (Oil Packed)
    0.4mg (4% DV) in 3 oz
  90. Cooked Rainbow Trout
    0.4mg (3% DV) in 1 fillet
  91. Raw Tilapia
    0.4mg (3% DV) in 1 fillet
  92. Cooked Whiting
    0.4mg (3% DV) in 1 fillet
  93. Cooked Halibut
    0.4mg (3% DV) in 3 oz
  94. Raw Coho Salmon
    0.4mg (3% DV) in 3 oz
  95. Cooked Cod
    0.4mg (3% DV) in 3 oz
  96. Fish Roe (Cooked)
    0.4mg (3% DV) in 1 oz
  97. Rainbow Trout (Raw)
    0.4mg (3% DV) in 1 fillet
  98. Cooked Pacific Cod
    0.4mg (3% DV) in 1 fillet
  99. Cooked Sablefish
    0.3mg (3% DV) in 3 oz
  100. Cooked Alaska Pollock
    0.3mg (3% DV) in 1 fillet
  101. Pink Salmon (Raw)
    0.3mg (3% DV) in 3 oz
  102. Farmed Atlantic Salmon (Raw)
    0.3mg (3% DV) in 3 oz
  103. Imitation Crab Meat
    0.3mg (3% DV) in 3 oz
  104. Raw Scallops
    0.3mg (2% DV) in 1 unit 2 large or 5 small
  105. Kippered Herring
    0.3mg (2% DV) in 1 fillet, small (2-3/8 Inch x 1-3/8 Inch x 1/4 Inch)
  106. Cooked Orange Roughy
    0.3mg (2% DV) in 3 oz
  107. Cooked Turbot
    0.2mg (2% DV) in 3 oz
  108. Cooked Atlantic Perch
    0.2mg (2% DV) in 1 fillet
  109. Fish caviar black and red granular
    0.2mg (1% DV) in 1 tbsp
  110. Pickled Herring
    0.2mg (1% DV) in 1 oz, boneless
  111. Smoked Haddock
    0.1mg (1% DV) in 1 oz, boneless
  112. Fish Roe
    0.1mg (1% DV) in 1 tbsp
  113. Yellowfin Tuna (Raw)
    0.1mg (1% DV) in 1 oz, boneless
  114. Smoked Salmon
    0.1mg (1% DV) in 1 oz, boneless

Data Source: USDA National Nutrient Database for Standard Reference, Release 28.