Fishes and Shellfishes Low in Calcium (221st - 240th) (per 100 g edible portion)

• Sea urchin (tsubu-uni)
  
  46 mg
• Kingklip (raw)
  
  47 mg
• Pacific cod (baked)
  
  48 mg
• Japanese scallop (cultured, raw)
  
  48 mg
• King crab (boiled)
  
  48 mg
• Japanese bluefish (boiled)
  
  49 mg
• Black scraper (raw)
  
  50 mg
• Pacific herring (ovary, raw)
  
  50 mg
• Topshell (canned with seasoning)
  
  50 mg
• Adductor muscle (canned in brine)
  
  50 mg
• Northern shrimp (raw)
  
  50 mg
• Croaker (baked)
  
  51 mg
• Bar-tailed flathead (raw)
  
  51 mg
• Black-tipped fusilier (raw)
  
  51 mg
• King crab (raw)
  
  51 mg
• King crab (canned in brine)
  
  52 mg
• Tile fish (baked)
  
  54 mg
• Skipjack, Processed product (kezuri-bushi tsukudani)
  
  54 mg
• Fat greenling (raw)
  
  55 mg
• Ayu sweetfish (cultured, viscera, raw)
  
  55 mg