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

• Ayu sweetfish (cultured, raw)
  
  0.8 mg
• Shirasuboshi (semi-dried)
  
  0.8 mg
• Japanese eel (kabayaki)
  
  0.8 mg
• Sockeye salmon (smoked)
  
  0.8 mg
• Spanish mackerel (raw)
  
  0.8 mg
• Pond smelt (raw)
  
  0.8 mg
• Turban shell (raw)
  
  0.8 mg
• Firefly squid (raw)
  
  0.8 mg
• Squid, Processed product (surume)
  
  0.8 mg
• Squid, Processed product (kiriika-ameni)
  
  0.8 mg
• Antarctic krill (raw)
  
  0.8 mg
• Mantis shrimp (boiled)
  
  0.8 mg
• Fish paste product (satsuma-age)
  
  0.8 mg
• Horse mackerel (baked)
  
  0.9 mg
• Horse mackerel (hirakiboshi, baked)
  
  0.9 mg
• Common Japanese conger (steamed)
  
  0.9 mg
• Ayu sweetfish (wild, raw)
  
  0.9 mg
• Japanese anchovy (raw)
  
  0.9 mg
• Ray (raw)
  
  0.9 mg
• Skipjack, Canned product (flaked meat in oil)
  
  0.9 mg