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119 Meats Highest in Zinc, Zn

Ranked by a Common Serving Size
11mg Zinc, Zn = 100% DV
  1. Chuck Steak (Mock Tender)
    15.4mg (140% DV) in 1 Steak
    Database: Standard Release (Common)(Source)
  2. Ribeye Steak (Filet)
    14.2mg (129% DV) in 1 Fillet
    Database: Standard Release (Common)(Source)
  3. Skirt Steak
    12.5mg (114% DV) in 6oz steak
    Database: Standard Release (Common)(Source)
  4. Top Blade Chuck Steak
    8.3mg (76% DV) in 3 Oz
    Database: Standard Release (Common)(Source)
  5. Lamb Shoulder Roast (Cooked)
    7.3mg (66% DV) in 100 grams
    Database: Standard Release (Common)(Source)
  6. Braised Beef Or Chuck Stew
    7.1mg (64% DV) in 3 Oz
    Database: Standard Release (Common)(Source)
  7. Beef Chuck Pot Roast
    6.6mg (60% DV) in 3 Oz
    Database: Standard Release (Common)(Source)
  8. Pork Chops (With Fat)
    6.4mg (58% DV) in 1 Chop
    Database: Standard Release (Common)(Source)
  9. Kielbasa Sausage (Cooked)
    5.7mg (52% DV) in 1 Link
    Database: Standard Release (Common)(Source)
  10. Pan-Broiled Ground Beef Patty (97% Lean)
    5.5mg (50% DV) in 3 Oz
    Database: Standard Release (Common)(Source)
  11. Broiled Ground Beef Patty (97% Lean)
    5.5mg (50% DV) in 3 Oz
    Database: Standard Release (Common)(Source)
  12. Broiled Ground Beef Patty (93% Lean)
    5.4mg (50% DV) in 3 Oz
    Database: Standard Release (Common)(Source)
  13. Roasted Chicken Leg
    5.3mg (49% DV) in 1 Leg, With Skin (Sum Of Drumstick+thigh+back)
    Database: Standard Release (Common)(Source)
  14. Panfried Beef Hamburger
    5.1mg (46% DV) in 3 Oz
    Database: Standard Release (Common)(Source)
  15. Lamb Liver (Cooked)
    4.8mg (44% DV) in 3 Oz
    Database: Standard Release (Common)(Source)
  16. Braised Cube Steak
    4.8mg (43% DV) in 3 Oz
    Database: Standard Release (Common)(Source)
  17. Boneless Skinless Chicken Leg (Raw)
    4.7mg (42% DV) in 1 Leg, Bone And Skin Removed (Sum Of Drumstick+thigh+back Meat Only)
    Database: Standard Release (Common)(Source)
  18. Cooked Grass Fed Ground Bison (Buffalo)
    4.5mg (41% DV) in 3 Oz
    Database: Standard Release (Common)(Source)
  19. Roast Goose
    4.5mg (41% DV) in 1 Unit (Yield From 1 Lb Ready-To-Cook Goose)
    Database: Standard Release (Common)(Source)
  20. Broiled Sirloin Strip Steak
    4.5mg (41% DV) in 3 Oz
    Database: Standard Release (Common)(Source)
  21. Pan-Broiled Ground Bison
    4.5mg (41% DV) in 1 Patty ( Yield From 112.7 G Raw Meat )
    Database: Standard Release (Common)(Source)
  22. London Broil
    4.4mg (40% DV) in 3 Oz
    Database: Standard Release (Common)(Source)
  23. Lean Roasted Ham
    4.4mg (40% DV) in 1 Cup, Diced
    Database: Standard Release (Common)(Source)
  24. Grilled Top Round Steak
    4.4mg (40% DV) in 3 Oz
    Database: Standard Release (Common)(Source)
  25. Broiled Lean Beef Flank Steak
    4.3mg (39% DV) in 3 Oz
    Database: Standard Release (Common)(Source)
  26. Buffalo Sirloin Steak
    4.3mg (39% DV) in 1 Serving ( 3 Oz )
    Database: Standard Release (Common)(Source)
  27. Lamb Shank
    4.3mg (39% DV) in 3 Oz
    Database: Standard Release (Common)(Source)
  28. Pan Fried Beef Liver
    4.2mg (39% DV) in 1 Slice
    Database: Standard Release (Common)(Source)
  29. Roasted Boneless Skinless Chicken Leg
    4.2mg (38% DV) in 1 Leg (Sum Of Drumstick+thigh+back Meat Only)
    Database: Standard Release (Common)(Source)
  30. Prime Rib Steak
    4.2mg (38% DV) in 3 Oz
    Database: Standard Release (Common)(Source)
  31. Ostrich Steak
    4.2mg (38% DV) in 1 Serving ( 3 Oz )
    Database: Standard Release (Common)(Source)
  32. Braised Beef Shortribs
    4.1mg (38% DV) in 3 Oz
    Database: Standard Release (Common)(Source)
  33. Lamb Sirloin
    4.1mg (37% DV) in 3 Oz
    Database: Standard Release (Common)(Source)
  34. Lean Cured Ham
    4mg (37% DV) in 1 Cup
    Database: Standard Release (Common)(Source)
  35. Veal Leg Top Roast (Cooked)
    4mg (37% DV) in 100 grams
    Database: Standard Release (Common)(Source)
  36. Roasted Ham
    4mg (36% DV) in 1 Cup, Diced
    Database: Standard Release (Common)(Source)
  37. Grilled T-Bone Steak (Choice)
    4mg (36% DV) in 3 Oz
    Database: Standard Release (Common)(Source)
  38. Grilled Beef Tenderloin Steak
    4mg (36% DV) in 3 Oz
    Database: Standard Release (Common)(Source)
  39. Grilled Porterhouse Steak
    4mg (36% DV) in 3 Oz
    Database: Standard Release (Common)(Source)
  40. Broiled Ground Lamb
    4mg (36% DV) in 3 Oz
    Database: Standard Release (Common)(Source)
  41. Grilled Porterhouse Steak (Choice)
    4mg (36% DV) in 3 Oz
    Database: Standard Release (Common)(Source)
  42. Broiled Beef Round
    3.9mg (36% DV) in 3 Oz
    Database: Standard Release (Common)(Source)
  43. Grilled T-Bone Steak
    3.9mg (36% DV) in 3 Oz
    Database: Standard Release (Common)(Source)
  44. Pork Spare Ribs
    3.9mg (36% DV) in 3 Oz
    Database: Standard Release (Common)(Source)
  45. Boston Steak (Pork)
    3.8mg (35% DV) in 3 Oz
    Database: Standard Release (Common)(Source)
  46. Fat Free Ground Turkey
    3.7mg (34% DV) in 6 oz
    Database: Standard Release (Common)(Source)
  47. Roasted Beef Eye Of Round Roast
    3.7mg (33% DV) in 3 Oz
    Database: Standard Release (Common)(Source)
  48. Roast Duck
    3.6mg (33% DV) in 1 Cup, Chopped Or Diced
    Database: Standard Release (Common)(Source)
  49. Dry Pork Salami
    3.6mg (32% DV) in 3oz
    Database: Standard Release (Common)(Source)
  50. Pork Chops (Lean)
    3.6mg (32% DV) in 6oz chop
    Database: Standard Release (Common)(Source)
  51. Cured Ham
    3.5mg (32% DV) in 1 Cup
    Database: Standard Release (Common)(Source)
  52. Low Fat Cured Ham
    3.5mg (31% DV) in 1 Cup
    Database: Standard Release (Common)(Source)
  53. Cooked Deer Tenderloin
    3.4mg (31% DV) in 1 Serving ( 3 Oz )
    Database: Standard Release (Common)(Source)
  54. Low Fat Broiled Turkey Patties
    3.2mg (29% DV) in 3 Oz
    Database: Standard Release (Common)(Source)
  55. Roasted Lean Buffalo
    3.1mg (28% DV) in 3 Oz
    Database: Standard Release (Common)(Source)
  56. Lean Grass Fed Beef Strip Steak
    3.1mg (28% DV) in 3 Oz
    Database: Standard Release (Common)(Source)
  57. Country-Style Roasted Pork Ribs
    3mg (28% DV) in 1 Rack
    Database: Standard Release (Common)(Source)
  58. Roast Turkey Dark Meat
    3mg (27% DV) in 1 Serving
    Database: Standard Release (Common)(Source)
  59. Roasted Turkey Thigh
    3mg (27% DV) in 3 Oz
    Database: Standard Release (Common)(Source)
  60. Lamb Ribs
    3mg (27% DV) in 3 Oz
    Database: Standard Release (Common)(Source)
  61. Roasted Turkey Breast
    2.9mg (27% DV) in 6 oz
    Database: Standard Release (Common)(Source)
  62. Pork Bratwurst
    2.8mg (25% DV) in 1 Link Cooked
    Database: Standard Release (Common)(Source)
  63. Broiled Turkey Patties
    2.8mg (25% DV) in 3 Oz
    Database: Standard Release (Common)(Source)
  64. Cooked Ground Pork
    2.7mg (25% DV) in 3 Oz
    Database: Standard Release (Common)(Source)
  65. Emu Steak
    2.7mg (25% DV) in 1 Serving ( 3 Oz )
    Database: Standard Release (Common)(Source)
  66. Raw Skinless Chicken Drumstick
    2.7mg (24% DV) in 1 Drumstick With Skin
    Database: Standard Release (Common)(Source)
  67. Roasted Pork Backribs
    2.6mg (24% DV) in 3 Oz
    Database: Standard Release (Common)(Source)
  68. Roasted Wild Boar
    2.6mg (23% DV) in 3 Oz
    Database: Standard Release (Common)(Source)
  69. Raw Chicken Thigh
    2.5mg (23% DV) in 1 Thigh With Skin
    Database: Standard Release (Common)(Source)
  70. Roasted Chicken Drumsticks
    2.5mg (23% DV) in 1 Drumstick With Skin (Yield From 1 Lb Ready-To-Cook Chicken)
    Database: Standard Release (Common)(Source)
  71. Roasted Skinless Chicken Drumstick
    2.5mg (22% DV) in 1 Drumstick Without Skin
    Database: Standard Release (Common)(Source)
  72. Broiled Pork Tenderloin
    2.5mg (22% DV) in 3 Oz
    Database: Standard Release (Common)(Source)
  73. Lowfat Pastrami
    2.4mg (22% DV) in 1 Serving 6 Slices
    Database: Standard Release (Common)(Source)
  74. Roasted Chicken Thigh
    2.4mg (22% DV) in 1 Thigh With Skin
    Database: Standard Release (Common)(Source)
  75. Raw Boneless Skinless Thigh Meat
    2.4mg (21% DV) in 1 Thigh Without Skin
    Database: Standard Release (Common)(Source)
  76. Beef And Pork Baloney (Bologna)
    2.3mg (21% DV) in 3 (1/2) Oz
    Database: Standard Release (Common)(Source)
  77. Roasted Boneless Skinless Thigh Meat
    2.2mg (20% DV) in 1 Thigh Without Skin
    Database: Standard Release (Common)(Source)
  78. Roast Turkey (Without Skin)
    2.1mg (19% DV) in 3 Oz
    Database: Standard Release (Common)(Source)
  79. Braised Pork Loin
    2.1mg (19% DV) in 3 Oz
    Database: Standard Release (Common)(Source)
  80. Roasted Turkey
    2.1mg (19% DV) in 3 Oz
    Database: Standard Release (Common)(Source)
  81. Pepperoni
    2.1mg (19% DV) in 3 Oz
    Database: Standard Release (Common)(Source)
  82. Roasted Pork Tenderloin
    2.1mg (19% DV) in 3 Oz
    Database: Standard Release (Common)(Source)
  83. Pork Loin
    2mg (18% DV) in 3 Oz
    Database: Standard Release (Common)(Source)
  84. Fat Free Broiled Turkey Patties
    1.9mg (17% DV) in 1 Patty
    Database: Standard Release (Common)(Source)
  85. Veal Bratwurst
    1.7mg (16% DV) in 1 Serving 2.96 Oz
    Database: Standard Release (Common)(Source)
  86. Lean Chicken Breast (Cooked)
    1.6mg (15% DV) in 6oz chicken breast
    Database: Standard Release (Common)(Source)
  87. Raw Fatfree Ground Turkey
    1.5mg (14% DV) in 1 Patty (Cooked From 4 Oz Raw)
    Database: Standard Release (Common)(Source)
  88. Roasted Turkey Light Meat
    1.5mg (13% DV) in 1 Serving
    Database: Standard Release (Common)(Source)
  89. Roasted Turkey Drumstick
    1.5mg (13% DV) in 3 Oz
    Database: Standard Release (Common)(Source)
  90. Roasted Chicken Breast
    1.4mg (13% DV) in 1 Cup, Chopped Or Diced
    Database: Standard Release (Common)(Source)
  91. Roasted Chicken Wings
    1.4mg (13% DV) in 1 Piece
    Database: Standard Release (Common)(Source)
  92. Raw Chicken Wings
    1.3mg (12% DV) in 1 Piece
    Database: Standard Release (Common)(Source)
  93. Sweet Italian Sausage
    1.3mg (12% DV) in 1 Link 3 Oz
    Database: Standard Release (Common)(Source)
  94. Pork And Beef Beerwurst
    1.2mg (11% DV) in 2 Oz
    Database: Standard Release (Common)(Source)
  95. Salami
    1.2mg (11% DV) in 1 Oz
    Database: Standard Release (Common)(Source)
  96. Bacon (Pan-Fried)
    1.1mg (10% DV) in 3 slices
    Database: Standard Release (Common)(Source)
  97. Cured Smoked Beef
    1.1mg (10% DV) in 1 Slice (1 Oz)
    Database: Standard Release (Common)(Source)
  98. Chicken (Light Meat)
    1.1mg (10% DV) in 1 Cup, Chopped Or Diced
    Database: Standard Release (Common)(Source)
  99. Beef And Chicken Polish Sausage
    1.1mg (10% DV) in 1 Serving 5 Pieces
    Database: Standard Release (Common)(Source)
  100. Canadian Bacon (Raw)
    1mg (10% DV) in 3 Oz
    Database: Standard Release (Common)(Source)
  101. Chicken Hotdog
    0.9mg (9% DV) in 3 Oz
    Database: Standard Release (Common)(Source)
  102. Leg Of Lamb
    0.9mg (9% DV) in 1 Oz
    Database: Standard Release (Common)(Source)
  103. Braunschweiger Pork Liver Sausage
    0.8mg (7% DV) in 1 Oz
    Database: Standard Release (Common)(Source)
  104. Turkey Salami
    0.7mg (6% DV) in 1 Serving
    Database: Standard Release (Common)(Source)
  105. Beef Baloney (Bologna)
    0.6mg (5% DV) in 1 Slice
    Database: Standard Release (Common)(Source)
  106. Raw Chicken Breast
    0.6mg (5% DV) in 3 Oz
    Database: Standard Release (Common)(Source)
  107. Berliner Sausage
    0.6mg (5% DV) in 1 Slice
    Database: Standard Release (Common)(Source)
  108. Pork Baloney (Bologna)
    0.6mg (5% DV) in 1 Slice, Medium (4-1/2 Inch Dia X 1/8 Inch Thick) (1 Oz)
    Database: Standard Release (Common)(Source)
  109. Luncheon Sausage (Pork And Beef)
    0.6mg (5% DV) in 1 Slice (4 Inch Dia X 1/8 Inch Thick)
    Database: Standard Release (Common)(Source)
  110. Turkey Hotdog
    0.5mg (5% DV) in 1 Oz
    Database: Standard Release (Common)(Source)
  111. Canned Ham
    0.5mg (5% DV) in 1 Oz
    Database: Standard Release (Common)(Source)
  112. Chorizo
    0.5mg (4% DV) in 1 Oz
    Database: Standard Release (Common)(Source)
  113. Pork Beerwurst
    0.4mg (4% DV) in 1 Slice (4 Inch Dia X 1/8 Inch Thick)
    Database: Standard Release (Common)(Source)
  114. Turkey Baloney (Bologna)
    0.4mg (3% DV) in 0.99 Oz 1 Serving
    Database: Standard Release (Common)(Source)
  115. Unprepared Turkey Bacon
    0.4mg (3% DV) in 1 Serving
    Database: Standard Release (Common)(Source)
  116. Bacon (Raw)
    0.3mg (3% DV) in 1 Slice Raw
    Database: Standard Release (Common)(Source)
  117. Dry Pork And Beef Salami
    0.3mg (2% DV) in 1 Slice
    Database: Standard Release (Common)(Source)
  118. Canadian Bacon (Pan-Fried)
    0.2mg (2% DV) in 1 Slice
    Database: Standard Release (Common)(Source)
  119. Rendered Bacon Fat
    0mg in 1 oz
    Database: Standard Release (Common)(Source)