Fishes and Shellfishes High in Iron (181st - 200th) (per 100 g edible portion)

• Japanese eel (shirayaki)
  
  1 mg
• Atlantic horse mackerel (raw)
  
  1 mg
• Sea urchin (raw gonads)
  
  0.9 mg
• Turban shell (baked)
  
  0.9 mg
• Albacore (raw)
  
  0.9 mg
• Yellowtail (young, cultured, raw)
  
  0.9 mg
• Spanish mackerel (baked)
  
  0.9 mg
• Atlantic mackerel (raw)
  
  0.9 mg
• Skipjack, Canned product (flaked meat in oil)
  
  0.9 mg
• Ray (raw)
  
  0.9 mg
• Japanese anchovy (raw)
  
  0.9 mg
• Ayu sweetfish (wild, raw)
  
  0.9 mg
• Common Japanese conger (steamed)
  
  0.9 mg
• Horse mackerel (hirakiboshi, baked)
  
  0.9 mg
• Horse mackerel (baked)
  
  0.9 mg
• Fish paste product (satsuma-age)
  
  0.8 mg
• Mantis shrimp (boiled)
  
  0.8 mg
• Antarctic krill (raw)
  
  0.8 mg
• Squid, Processed product (kiriika-ameni)
  
  0.8 mg
• Squid, Processed product (surume)
  
  0.8 mg