Contents
- KAYAN DA KE DA MANYAN ABUBUWA NA ZINC:
- Duba cikakken samfurin kaya
- Abubuwan da ke cikin zinc a cikin samfuran kiwo da samfuran kwai:
- Abubuwan da ke cikin zinc a cikin hatsi, samfuran hatsi da hatsi:
- Abubuwan da ke cikin zinc a cikin kwayoyi da tsaba:
- Abubuwan da ke cikin zinc a cikin 'ya'yan itatuwa, kayan lambu, busassun 'ya'yan itatuwa:
Ana karɓar waɗannan allunan ta matsakaicin buƙatun yau da kullun na zinc shine 12 MG. Rukunin "Kashi na buƙatun yau da kullun" yana nuna adadin gram 100 na samfurin ya gamsar da buƙatun yau da kullun na zinc.
KAYAN DA KE DA MANYAN ABUBUWA NA ZINC:
| Product name | Abubuwan da ke cikin zinc a cikin 100 g | Yawan yawan bukatun yau da kullun |
| Alkama | 7.27 MG | 61% |
| Pine kwayoyi | 6.45 MG | 54% |
| Sunflower tsaba (sunflower tsaba) | 5 MG | 42% |
| Cuku "Gollandskiy" 45% | 5 MG | 42% |
| Swiss Cuku 50% | 4.6 MG | 38% |
| Cheddar Cuku 50% | 4.5 MG | 38% |
| Gouda Cuku | 3.9 MG | 33% |
| Oats (hatsi) | 3.61 MG | 30% |
| Cuku "Roquefort" 50% | 3.5 MG | 29% |
| Cuku “Rashanci” 50% | 3.5 MG | 29% |
| Cokali foda | 3.5 MG | 29% |
| Madara foda 25% | 3.42 MG | 29% |
| Madara tayi skim | 3.4 MG | 28% |
| kirki | 3.27 MG | 27% |
| Nama (naman sa) | 3.24 MG | 27% |
| Wake (hatsi) | 3.21 MG | 27% |
| Kwai gwaiduwa | 3.1 MG | 26% |
| Buckwheat gari | 3.1 MG | 26% |
| oat bran | 3.1 MG | 26% |
| Oat flakes "Hercules" | 3.1 MG | 26% |
| Cuku “Rashanci” | 3 MG | 25% |
| Feta Cuku | 2.88 MG | 24% |
| Chickpeas | 2.86 MG | 24% |
| Nama (rago) | 2.82 MG | 24% |
| Alkama | 2.8 MG | 23% |
| Alkama (hatsi, iri-iri masu taushi) | 2.8 MG | 23% |
| Alkama (hatsi, wahala) | 2.8 MG | 23% |
| Pistachios | 2.8 MG | 23% |
| Buckwheat (hatsi) | 2.77 MG | 23% |
| Cukuwan Parmesan | 2.75 MG | 23% |
| Sha'ir (hatsi) | 2.71 MG | 23% |
| Gilashin idanu | 2.68 MG | 22% |
| gyada | 2.57 MG | 21% |
| Nama (Turkiyya) | 2.45 MG | 20% |
| Peas (harsashi) | 2.44 MG | 20% |
| Lentils (hatsi) | 2.42 MG | 20% |
| Cuku “Camembert” | 2.38 MG | 20% |
| almonds | 2.12 MG | 18% |
| jatan lande | 2.1 MG | 18% |
| Buckwheat (marar tushe) | 2.1 MG | 18% |
| Nama (naman alade) | 2.07 MG | 17% |
| Nama (naman alade) | 2.07 MG | 17% |
| Nama (kaza) | 2.06 MG | 17% |
| Fuskar Fure | 2 MG | 17% |
| Rye (hatsi) | 2 MG | 17% |
| Waken soya (hatsi) | 2 MG | 17% |
| Buckwheat (hatsi) | 1.95 MG | 16% |
| Gwanin hatsin hatsi | 1.95 MG | 16% |
| Alkama garin alkama na 2 | 1.85 MG | 15% |
Duba cikakken samfurin kaya
| Shinkafa (hatsi) | 1.8 MG | 15% |
| Groats na hulɗar gero (goge) | 1.68 MG | 14% |
| Rukuni | 1.5 MG | 13% |
| Rice | 1.42 MG | 12% |
| Wurin baltic | 1.35 MG | 11% |
| Filin Caspian | 1.35 MG | 11% |
| Nama (broiler kaji) | 1.26 MG | 11% |
| Gwanin fure | 1.23 MG | 10% |
| Fure hatsin hatsi | 1.23 MG | 10% |
| Tafarnuwa | 1.16 MG | 10% |
| Pollock | 1.12 MG | 9% |
| Man sha'ir | 1.1 MG | 9% |
| Kwai kaza | 1.1 MG | 9% |
| kafilin | 1.08 MG | 9% |
| Faski (kore) | 1.07 MG | 9% |
| kwasfa | 1.02 MG | 9% |
| Shiitake namomin kaza | 1 MG | 8% |
| Madara mai hade da sukari 8,5% | 1 MG | 8% |
| Garin alkama na aji 1 | 1 MG | 8% |
| Pike | 1 MG | 8% |
| Lu'u-lu'u lu'u-lu'u | 0.92 MG | 8% |
| Dill (ganye) | 0.91 MG | 8% |
| Kiwan ganyayyaki | 0.9 MG | 8% |
| Ganye durƙusad | 0.9 MG | 8% |
| Mackerel | 0.9 MG | 8% |
| Albasa | 0.85 MG | 7% |
| Fern | 0.83 MG | 7% |
| Kirim foda 42% | 0.83 MG | 7% |
| Basil (koren) | 0.81 MG | 7% |
| Koren wake (sabo) | 0.8 MG | 7% |
| Gari | 0.8 MG | 7% |
| Namomin kaza | 0.77 MG | 6% |
| Macaroni daga gari na daraja 1 | 0.71 MG | 6% |
| Taliya daga gari V / s | 0.71 MG | 6% |
| Roach | 0.7 MG | 6% |
| Kifi | 0.7 MG | 6% |
| Kum | 0.7 MG | 6% |
| Fulawa | 0.7 MG | 6% |
| Carp | 0.7 MG | 6% |
| Mackerel | 0.7 MG | 6% |
| Kwatsam | 0.7 MG | 6% |
| tuna | 0.7 MG | 6% |
| Acorns, bushe | 0.67 MG | 6% |
| avocado | 0.64 MG | 5% |
| Salmon Atlantika (kifin) | 0.64 MG | 5% |
| semolina | 0.6 MG | 5% |
Abubuwan da ke cikin zinc a cikin samfuran kiwo da samfuran kwai:
| Product name | Abubuwan da ke cikin zinc a cikin 100 g | Yawan yawan bukatun yau da kullun |
| Acidophilus madara 1% | 0.4 MG | 3% |
| Acidophilus 3,2% | 0.4 MG | 3% |
| Acidophilus zuwa 3.2% mai dadi | 0.4 MG | 3% |
| Acidophilus mai kiba | 0.4 MG | 3% |
| Qwai mai gina jiki | 0.2 MG | 2% |
| Kwai gwaiduwa | 3.1 MG | 26% |
| Yogurt 1.5% | 0.4 MG | 3% |
| Yogurt 3,2% | 0.4 MG | 3% |
| 1% yogurt | 0.4 MG | 3% |
| Kefir 2.5% | 0.4 MG | 3% |
| Kefir 3.2% | 0.4 MG | 3% |
| Kefir mara nauyi | 0.4 MG | 3% |
| Koumiss (daga madarar Mare) | 0.21 MG | 2% |
| Matsakaicin curd ya kai kashi 16.5% | 0.4 MG | 3% |
| Madara 1,5% | 0.4 MG | 3% |
| Madara 2,5% | 0.4 MG | 3% |
| Madara 3.2% | 0.4 MG | 3% |
| Madara 3,5% | 0.4 MG | 3% |
| Madarar akuya | 0.3 MG | 3% |
| Madara mai hade da sukari 8,5% | 1 MG | 8% |
| Madara foda 25% | 3.42 MG | 29% |
| Madara tayi skim | 3.4 MG | 28% |
| Ice cream sundae | 0.3 MG | 3% |
| Yogurt 2.5% na | 0.4 MG | 3% |
| Kiristi 10% | 0.3 MG | 3% |
| Kiristi 20% | 0.3 MG | 3% |
| Kirim foda 42% | 0.83 MG | 7% |
| Kirim mai tsami 30% | 0.24 MG | 2% |
| Cuku "Gollandskiy" 45% | 5 MG | 42% |
| Cuku “Camembert” | 2.38 MG | 20% |
| Cukuwan Parmesan | 2.75 MG | 23% |
| Cuku "Roquefort" 50% | 3.5 MG | 29% |
| Cuku “Rashanci” 50% | 3.5 MG | 29% |
| Feta Cuku | 2.88 MG | 24% |
| Cheddar Cuku 50% | 4.5 MG | 38% |
| Swiss Cuku 50% | 4.6 MG | 38% |
| Gouda Cuku | 3.9 MG | 33% |
| Cuku “Rashanci” | 3 MG | 25% |
| Cuku 11% | 0.4 MG | 3% |
| Cuku 18% (m) | 0.4 MG | 3% |
| Cuku 2% | 0.36 MG | 3% |
| Cuku gida 9% (m) | 0.4 MG | 3% |
| Curd | 0.3 MG | 3% |
| Cokali foda | 3.5 MG | 29% |
| Kwai kaza | 1.1 MG | 9% |
Abubuwan da ke cikin zinc a cikin hatsi, samfuran hatsi da hatsi:
| Product name | Abubuwan da ke cikin zinc a cikin 100 g | Yawan yawan bukatun yau da kullun |
| Peas (harsashi) | 2.44 MG | 20% |
| Koren wake (sabo) | 0.8 MG | 7% |
| Buckwheat (hatsi) | 2.77 MG | 23% |
| Buckwheat (hatsi) | 1.95 MG | 16% |
| Buckwheat (marar tushe) | 2.1 MG | 18% |
| Masarar masara | 0.5 MG | 4% |
| semolina | 0.6 MG | 5% |
| Gilashin idanu | 2.68 MG | 22% |
| Lu'u-lu'u lu'u-lu'u | 0.92 MG | 8% |
| Alkama | 2.8 MG | 23% |
| Groats na hulɗar gero (goge) | 1.68 MG | 14% |
| Rice | 1.42 MG | 12% |
| Man sha'ir | 1.1 MG | 9% |
| Masara mai dadi | 0.45 MG | 4% |
| Macaroni daga gari na daraja 1 | 0.71 MG | 6% |
| Taliya daga gari V / s | 0.71 MG | 6% |
| Buckwheat gari | 3.1 MG | 26% |
| Garin alkama na aji 1 | 1 MG | 8% |
| Alkama garin alkama na 2 | 1.85 MG | 15% |
| Fulawa | 0.7 MG | 6% |
| Fuskar Fure | 2 MG | 17% |
| Gwanin fure | 1.23 MG | 10% |
| Gwanin hatsin hatsi | 1.95 MG | 16% |
| Fure hatsin hatsi | 1.23 MG | 10% |
| Gari | 0.8 MG | 7% |
| Chickpeas | 2.86 MG | 24% |
| Oats (hatsi) | 3.61 MG | 30% |
| oat bran | 3.1 MG | 26% |
| Alkama | 7.27 MG | 61% |
| Alkama (hatsi, iri-iri masu taushi) | 2.8 MG | 23% |
| Alkama (hatsi, wahala) | 2.8 MG | 23% |
| Shinkafa (hatsi) | 1.8 MG | 15% |
| Rye (hatsi) | 2 MG | 17% |
| Waken soya (hatsi) | 2 MG | 17% |
| Wake (hatsi) | 3.21 MG | 27% |
| Oat flakes "Hercules" | 3.1 MG | 26% |
| Lentils (hatsi) | 2.42 MG | 20% |
| Sha'ir (hatsi) | 2.71 MG | 23% |
Abubuwan da ke cikin zinc a cikin kwayoyi da tsaba:
| Product name | Abubuwan da ke cikin zinc a cikin 100 g | Yawan yawan bukatun yau da kullun |
| kirki | 3.27 MG | 27% |
| gyada | 2.57 MG | 21% |
| Acorns, bushe | 0.67 MG | 6% |
| Pine kwayoyi | 6.45 MG | 54% |
| almonds | 2.12 MG | 18% |
| Sunflower tsaba (sunflower tsaba) | 5 MG | 42% |
| Pistachios | 2.8 MG | 23% |
Abubuwan da ke cikin zinc a cikin 'ya'yan itatuwa, kayan lambu, busassun 'ya'yan itatuwa:
| Product name | Abubuwan da ke cikin zinc a cikin 100 g | Yawan yawan bukatun yau da kullun |
| Apricot | 0.082 MG | 1% |
| avocado | 0.64 MG | 5% |
| Basil (koren) | 0.81 MG | 7% |
| Eggplant | 0.29 MG | 2% |
| Ayaba | 0.15 MG | 1% |
| Ginger (tushe) | 0.34 MG | 3% |
| 'Ya'yan ɓaure sun bushe | 0.55 MG | 5% |
| Kabeji | 0.4 MG | 3% |
| Broccoli | 0.41 MG | 3% |
| Kabeji | 0.23 MG | 2% |
| Savoy kabeji | 0.29 MG | 2% |
| Farin kabeji | 0.28 MG | 2% |
| dankali | 0.36 MG | 3% |
| Cilantro (kore) | 0.5 MG | 4% |
| Cress (ganye) | 0.23 MG | 2% |
| Ganyen Dandelion (ganye) | 0.41 MG | 3% |
| Green albasa (alkalami) | 0.45 MG | 4% |
| Albasa | 0.85 MG | 7% |
| Kokwamba | 0.22 MG | 2% |
| Fern | 0.83 MG | 7% |
| Barkono mai zaki (Bulgaria) | 0.3 MG | 3% |
| Faski (kore) | 1.07 MG | 9% |
| Tumatir (tumatir) | 0.2 MG | 2% |
| Radishes | 0.2 MG | 2% |
| Letas (ganye) | 0.27 MG | 2% |
| beets | 0.43 MG | 4% |
| Celery (tushe) | 0.33 MG | 3% |
| Suman | 0.24 MG | 2% |
| Dill (ganye) | 0.91 MG | 8% |
| plums | 0.44 MG | 4% |
| Tafarnuwa | 1.16 MG | 10% |
| Alayyafo (ganye) | 0.53 MG | 4% |