[Unpublished]

Understanding Zinc Deficiency 

Zinc is a tiny mineral that does big jobs in your body. It helps you fight off germs, heal cuts and scrapes, and even lets you taste and smell your food.

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February 22, 2026Informational
Understanding Zinc Deficiency 

Understanding Zinc Deficiency 

Zinc is a tiny mineral that does big jobs in your body. It helps you fight off germs, heal cuts and scrapes, and even lets you taste and smell your food. Since your body can't make zinc on its own, you need to get it from what you eat every day.

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What Happens When You Don't Get Enough Zinc

When you don't get enough zinc, your body starts showing warning signs. Babies with low zinc might have frequent diarrhea or grow more slowly than expected. Older kids and adults can experience different problems. You might notice your hair falling out in patches or getting thinner. Your nails might become brittle, change color, or show lines across them. Skin problems like rashes or sores can pop up too.

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Messing With Your Senses

Low zinc can also mess with your senses and energy. Some people lose their sense of taste and smell, which can make eating less enjoyable. You might feel tired all the time or get irritable easily. Your appetite might drop, and you could get sick more often because your immune system isn't working as well. Cuts and wounds take longer to heal than they should.

The good news is that zinc deficiency can usually be fixed. If you notice these symptoms, talk to your doctor. They can figure out if low zinc is the problem and help you get better through supplements or changes to what you eat.

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Plant-Based Foods Packed With Zinc

Nuts and Seeds

  • Hemp hearts: 1.8 mg per 2 tablespoons

  • Pumpkin seeds: 2.7 mg per 1/4 cup

  • Cashews: 1.9 mg per 1/4 cup

  • Almonds: 1.1 mg per 1/4 cup

  • Ground flaxseed: 0.6 mg per 2 tablespoons

Whole Grains

  • Quinoa: 1.6 mg per 3/4 cup cooked

  • Brown rice: 1 mg per 3/4 cup cooked

  • Oats: 0.9 mg per 3/4 cup cooked

  • Whole grain bread: 0.6 mg per slice

Beans and Lentils

  • Vegetarian baked beans: 3 mg per 1/2 cup

  • Extra firm tofu: 2.2 mg per cup

  • Lentils: 1.3 mg per 1/2 cup cooked

  • Chickpeas: 1.3 mg per 1/2 cup cooked

  • Edamame: 0.9 mg per 1/2 cup cooked

Fruits and Vegetables

  • Cooked spinach: 0.7 mg per 1/2 cup

  • Avocado: 0.6 mg per 1/2 avocado

  • Raw kale: 0.4 mg per cup

  • Raw mushrooms: 0.4 mg per 1/2 cup

  • Raw broccoli: 0.3 mg per cup

Other Sources

  • Dark chocolate (70%): 1 mg per 33 grams

  • Cocoa powder: 0.3 mg per tablespoon

Sources:


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