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Phytatesâwhich are present in whole-grain breads, cereals, legumes, and other foodsâbind zinc and inhibit its absorption [2,12,13]. Thus, the bioavailability of zinc from grains and plant foods is lower than that from animal foods, although many grain- and plant-based foods are still good sources of zinc [2].
Protein-rich beef, turkey, chicken, shrimp, lobster and fish are all excellent sources of both zinc and selenium. For example, 3 ounces of beef provides about 7 milligrams of zinc and 33 micrograms of selenium, while 3 ounces of chicken contains about 2.4 milligrams of zinc and 22 micrograms of selenium.