Zinc is found mainly in animal proteins, especially in foods of marine origin. Seafood and crustaceans stand out (100 g of oysters provide three times the recommended daily dose), followed by meats and dairy products, and to a lesser extent, eggs, whole grains, and legumes. In general, plant foods are a poor source of zinc. Also, the zinc contained in a plant form is less bioavailable because other compounds alter its absorption, such as fiber, phytates, and oxalates from cereals or the tannins present in tea or wine. Besides, the processing of foods, especially grains, reduces the amount of zinc present in foods. Between 3 and 38% of zinc from the diet is absorbed, its absorption being greater in diets that contain animal proteins. Calcium, copper, and cadmium can compete for the intestinal transporter and reduce its absorption while glucose, lactose, organic acids, and some proteins favor its absorption.