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124 Meats Highest in Zinc

Ranked by a serving size.

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11mg Zinc = 100% DV
  1. Chuck Steak (Mock Tender)
    15.4mg (140% DV) in 1 steak
  2. Ribeye Steak (Filet)
    14.2mg (129% DV) in 1 fillet
  3. Skirt Steak
    12.5mg (114% DV) in 6oz steak
  4. Top Blade Chuck Steak
    8.3mg (76% DV) in 3 oz
  5. Braised Beef Or Chuck Stew
    7.1mg (64% DV) in 3 oz
  6. Beef Chuck Pot Roast
    6.6mg (60% DV) in 3 oz
  7. Pork Chops (With Fat)
    6.4mg (58% DV) in 1 chop
  8. Lamb Shoulder Roast (Cooked)
    6.2mg (56% DV) in 3 oz
  9. Kielbasa Sausage (Cooked)
    5.7mg (52% DV) in 1 link
  10. Pan-broiled Ground Beef Patty (97% Lean)
    5.5mg (50% DV) in 3 oz
  11. Broiled Ground Beef Patty (97% Lean)
    5.5mg (50% DV) in 3 oz
  12. Broiled Ground Beef Patty (93% Lean)
    5.4mg (50% DV) in 3 oz
  13. Roasted Chicken Leg
    5.3mg (49% DV) in 1 leg, with skin (Sum of drumstick+thigh+back)
  14. Panfried Beef Hamburger
    5.1mg (46% DV) in 3 oz
  15. Raw Chicken Leg
    5.1mg (46% DV) in 1 leg, with skin (Sum of drumstick+thigh+back)
  16. Lamb Liver (Cooked)
    4.8mg (44% DV) in 3 oz
  17. Braised Cube Steak
    4.8mg (43% DV) in 3 oz
  18. Boneless Skinless Chicken Leg (Raw)
    4.7mg (42% DV) in 1 leg, bone and skin removed (Sum of drumstick+thigh+back meat only)
  19. Cooked Grass Fed Ground Bison (Buffalo)
    4.5mg (41% DV) in 3 oz
  20. Roast Goose
    4.5mg (41% DV) in 1 unit (yield from 1 lb ready-to-cook goose)
  21. Broiled Sirloin Strip Steak
    4.5mg (41% DV) in 3 oz
  22. Pan-broiled Ground Bison
    4.5mg (41% DV) in 1 patty ( yield from 112.7 g raw meat )
  23. London Broil
    4.4mg (40% DV) in 3 oz
  24. Lean Roasted Ham
    4.4mg (40% DV) in 1 cup, diced
  25. Grilled Top Round Steak
    4.4mg (40% DV) in 3 oz
  26. Broiled Lean Beef Flank Steak
    4.3mg (39% DV) in 3 oz
  27. Buffalo Sirloin Steak
    4.3mg (39% DV) in 1 serving ( 3 oz )
  28. Lamb Shank
    4.3mg (39% DV) in 3 oz
  29. Pan Fried Beef Liver
    4.2mg (39% DV) in 1 slice
  30. Roasted Boneless Skinless Chicken Leg
    4.2mg (38% DV) in 1 leg (Sum of drumstick+thigh+back meat only)
  31. Prime Rib Steak
    4.2mg (38% DV) in 3 oz
  32. Ostrich Steak
    4.2mg (38% DV) in 1 serving ( 3 oz )
  33. Braised Beef Shortribs
    4.1mg (38% DV) in 3 oz
  34. Lamb Sirloin
    4.1mg (37% DV) in 3 oz
  35. Lean Cured Ham
    4mg (37% DV) in 1 cup
  36. Roasted Ham
    4mg (36% DV) in 1 cup, diced
  37. Grilled T-bone Steak (Choice)
    4mg (36% DV) in 3 oz
  38. Grilled Beef Tenderloin Steak
    4mg (36% DV) in 3 oz
  39. Grilled Porterhouse Steak
    4mg (36% DV) in 3 oz
  40. Broiled Ground Lamb
    4mg (36% DV) in 3 oz
  41. Grilled Porterhouse Steak (Choice)
    4mg (36% DV) in 3 oz
  42. Broiled Beef Round
    3.9mg (36% DV) in 3 oz
  43. Grilled T-bone Steak
    3.9mg (36% DV) in 3 oz
  44. Pork Spare Ribs
    3.9mg (36% DV) in 3 oz
  45. Boston Steak (Pork)
    3.8mg (35% DV) in 3 oz
  46. Fat Free Ground Turkey
    3.7mg (34% DV) in 6 oz
  47. Roasted Beef Eye Of Round Roast
    3.7mg (33% DV) in 3 oz
  48. Roast Duck
    3.6mg (33% DV) in 1 cup, chopped or diced
  49. Dry Pork Salami
    3.6mg (32% DV) in 3oz
  50. Pork Chops (Lean)
    3.6mg (32% DV) in 6oz chop
  51. Cured Ham
    3.5mg (32% DV) in 1 cup
  52. Low Fat Cured Ham
    3.5mg (31% DV) in 1 cup
  53. Veal Leg Top Roast (Cooked)
    3.4mg (31% DV) in 3 oz
  54. Cooked Deer Tenderloin
    3.4mg (31% DV) in 1 serving ( 3 oz )
  55. Low Fat Broiled Turkey Patties
    3.2mg (29% DV) in 3 oz
  56. Roasted Lean Buffalo
    3.1mg (28% DV) in 3 oz
  57. Lean Grass Fed Beef Strip Steak
    3.1mg (28% DV) in 3 oz
  58. Country-Style Roasted Pork Ribs
    3mg (28% DV) in 1 rack
  59. Roast Turkey Dark Meat
    3mg (27% DV) in 1 serving
  60. Roasted Turkey Thigh
    3mg (27% DV) in 3 oz
  61. Lamb Ribs
    3mg (27% DV) in 3 oz
  62. Roasted Turkey Breast
    2.9mg (27% DV) in 6 oz
  63. Broiled Turkey Patties
    2.8mg (25% DV) in 3 oz
  64. Pork Bratwurst
    2.8mg (25% DV) in 1 link cooked
  65. Cooked Ground Pork
    2.7mg (25% DV) in 3 oz
  66. Emu Steak
    2.7mg (25% DV) in 1 serving ( 3 oz )
  67. Raw Skinless Chicken Drumstick
    2.7mg (24% DV) in 1 drumstick with skin
  68. Roasted Pork Backribs
    2.6mg (24% DV) in 3 oz
  69. Roasted Wild Boar
    2.6mg (23% DV) in 3 oz
  70. Raw Chicken Thigh
    2.5mg (23% DV) in 1 thigh with skin
  71. Roasted Chicken Drumsticks
    2.5mg (23% DV) in 1 drumstick with skin (yield from 1 lb ready-to-cook chicken)
  72. Raw Chicken Drumsticks
    2.5mg (22% DV) in 1 drumstick with skin
  73. Roasted Skinless Chicken Drumstick
    2.5mg (22% DV) in 1 drumstick without skin
  74. Broiled Pork Tenderloin
    2.5mg (22% DV) in 3 oz
  75. Lowfat Pastrami
    2.4mg (22% DV) in 1 serving 6 slices
  76. Roasted Chicken Thigh
    2.4mg (22% DV) in 1 thigh with skin
  77. Spam
    2.4mg (21% DV) in 3 oz
  78. Raw Boneless Skinless Thigh Meat
    2.4mg (21% DV) in 1 thigh without skin
  79. Beef And Pork Baloney (Bologna)
    2.3mg (21% DV) in 3 (1/2) oz
  80. Roasted Boneless Skinless Thigh Meat
    2.2mg (20% DV) in 1 thigh without skin
  81. Canned Beef
    2.2mg (20% DV) in 1 serving
  82. Roast Turkey (Without Skin)
    2.1mg (19% DV) in 3 oz
  83. Roasted Turkey
    2.1mg (19% DV) in 3 oz
  84. Braised Pork Loin
    2.1mg (19% DV) in 3 oz
  85. Pepperoni
    2.1mg (19% DV) in 3 oz
  86. Roasted Pork Tenderloin
    2.1mg (19% DV) in 3 oz
  87. Pork Loin
    2mg (18% DV) in 3 oz
  88. Fat Free Broiled Turkey Patties
    1.9mg (17% DV) in 1 patty
  89. Veal Bratwurst
    1.7mg (16% DV) in 1 serving 2.96 oz
  90. Lean Chicken Breast (Cooked)
    1.6mg (15% DV) in 6oz chicken breast
  91. Raw Fatfree Ground Turkey
    1.5mg (14% DV) in 1 patty (cooked from 4 oz raw)
  92. Roasted Turkey Light Meat
    1.5mg (13% DV) in 1 serving
  93. Roasted Turkey Drumstick
    1.5mg (13% DV) in 3 oz
  94. Roasted Chicken Breast
    1.4mg (13% DV) in 1 cup, chopped or diced
  95. Roasted Chicken Wings
    1.4mg (13% DV) in 1 piece
  96. Raw Chicken Wings
    1.3mg (12% DV) in 1 piece
  97. Sweet Italian Sausage
    1.3mg (12% DV) in 1 link 3 oz
  98. Pork And Beef Beerwurst
    1.2mg (11% DV) in 2 oz
  99. Salami
    1.2mg (11% DV) in 1 oz
  100. Bacon (Pan-fried)
    1.1mg (10% DV) in 3 slices
  101. Cured Smoked Beef
    1.1mg (10% DV) in 1 slice (1 oz)
  102. Chicken (Light Meat)
    1.1mg (10% DV) in 1 cup, chopped or diced
  103. Beef And Chicken Polish Sausage
    1.1mg (10% DV) in 1 serving 5 pieces
  104. Canadian Bacon (Raw)
    1mg (10% DV) in 3 oz
  105. Chorizo
    1mg (9% DV) in 1 oz
  106. Canned Luncheon Meat
    1mg (9% DV) in 1 serving
  107. Chicken Hotdog
    0.9mg (9% DV) in 3 oz
  108. Leg Of Lamb
    0.9mg (9% DV) in 1 oz
  109. Braunschweiger Pork Liver Sausage
    0.8mg (7% DV) in 1 oz
  110. Turkey Salami
    0.7mg (6% DV) in 1 serving
  111. Beef Baloney (Bologna)
    0.6mg (5% DV) in 1 slice
  112. Raw Chicken Breast
    0.6mg (5% DV) in 3 oz
  113. Berliner Sausage
    0.6mg (5% DV) in 1 slice
  114. Pork Baloney (Bologna)
    0.6mg (5% DV) in 1 slice, medium (4-1/2 Inch dia x 1/8 Inch thick) (1 oz)
  115. Luncheon Sausage (Pork And Beef)
    0.6mg (5% DV) in 1 slice (4 Inch dia x 1/8 Inch thick)
  116. Turkey Hotdog
    0.5mg (5% DV) in 1 oz
  117. Canned Ham
    0.5mg (5% DV) in 1 oz
  118. Pork Beerwurst
    0.4mg (4% DV) in 1 slice (4 Inch dia x 1/8 Inch thick)
  119. Turkey Baloney (Bologna)
    0.4mg (3% DV) in 0.99 oz 1 serving
  120. Unprepared Turkey Bacon
    0.4mg (3% DV) in 1 serving
  121. Bacon (Raw)
    0.3mg (3% DV) in 1 slice raw
  122. Dry Pork And Beef Salami
    0.3mg (2% DV) in 1 slice
  123. Canadian Bacon (Pan-fried)
    0.2mg (2% DV) in 1 slice
  124. Rendered Bacon Fat
    0mg in 1 oz

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