NutriDB

🦪 Fats and Oils — Highest Zinc(per 100g)

Supports immune function, taste, and wound healing. Found in oysters, meat, and legumes. FDA Daily Value: 11mg.

#FoodZinc(mg)
31Salad Dressing, coleslaw, reduced fat0.18
32Creamy dressing, made with sour cream and/or buttermilk and oil, reduced calorie, fat-free0.18
33Salad dressing, french dressing, reduced calorie0.18
34Creamy dressing, made with sour cream and/or buttermilk and oil, reduced calorie, cholesterol-free0.18
35Salad dressing, ranch dressing, regular0.17
36Salad dressing, honey mustard dressing, reduced calorie0.17
37Salad dressing, coleslaw0.16
38Salad dressing, mayonnaise, regular0.15
39Margarine-like, vegetable oil spread, fat free, liquid, with salt0.14
40Salad dressing, honey mustard, regular0.14
41Mayonnaise dressing, no cholesterol0.13
42Salad dressing, italian dressing, commercial, regular, without salt0.13
43Salad dressing, mayonnaise, soybean and safflower oil, with salt0.12
44Salad dressing, french dressing, commercial, regular0.12
45Salad dressing, caesar, low calorie0.11
46Salad dressing, caesar dressing, regular0.11
47Margarine, 80% fat, stick, includes regular and hydrogenated corn and soybean oils0.11
48Animal fat, bacon grease0.11
49Margarine, industrial, soy and partially hydrogenated soy oil, use for baking, sauces and candy0.11
50Mayonnaise, low sodium, low calorie or diet0.11
51Lard0.11
52Salad dressing, mayonnaise, imitation, soybean0.11
53Salad dressing, mayonnaise, imitation, soybean without cholesterol0.11
54Margarine-like spread with yogurt, 70% fat, stick, with salt0.1
55Salad dressing, french dressing, fat-free0.1
56Salad dressing, sesame seed dressing, regular0.1
57Salad dressing, russian dressing, low calorie0.1
58Salad dressing, thousand island dressing, fat-free0.09
59Oil, industrial, palm kernel (hydrogenated), confection fat, uses similar to 95 degree hard butter0.08
60Salad dressing, KRAFT Mayo Fat Free Mayonnaise Dressing0.07

31–60 of 96 foods

Data source: USDA FoodData Central (Public Domain) — fdc.nal.usda.gov