Fishes and Shellfishes Low in Iron (261st - 280th) (per 100 g edible portion)

• Bluefin tuna (fatty meat, raw)
  
  1.6 mg
• Squid, Processed product (saki-ika)
  
  1.6 mg
• Japanese pilchard (shioiwashi)
  
  1.7 mg
• Chum salmon (aramaki baked)
  
  1.7 mg
• Shishamo smelt (semi-dried, baked)
  
  1.7 mg
• Crab, Processed product (ganzuke)
  
  1.7 mg
• Brownstriped mackerel scad (baked)
  
  1.8 mg
• Japanese pilchard (raw)
  
  1.8 mg
• Gizzard shad (amazu-zuke)
  
  1.8 mg
• Southern bluefin tuna (lean meat, raw)
  
  1.8 mg
• Young bluefin tuna (raw)
  
  1.8 mg
• Tuna, Canned product (flaked white meat in oil)
  
  1.8 mg
• Abalone (canned in brine)
  
  1.8 mg
• Japanese abalone (raw)
  
  1.8 mg
• Sea urchin (neri-uni)
  
  1.8 mg
• Japanese pilchard (boiled)
  
  1.9 mg
• Japanese pilchard, Canned product (in tomato sauce)
  
  1.9 mg
• Skipjack (caught in spring, raw)
  
  1.9 mg
• Skipjack (caught in autumn, raw)
  
  1.9 mg
• Pacific saury (canned product, with seasoning)
  
  1.9 mg