Fishes and Shellfishes Low in Iron (281st - 300th) (per 100 g edible portion)

• Walleye pollack (sukimidara)
  
  1.9 mg
• Pacific herring (hirakiboshi)
  
  1.9 mg
• Pacific herring (ovary, dried)
  
  1.9 mg
• Oyster (cultured, raw)
  
  1.9 mg
• Ayu sweetfish (cultured, baked)
  
  2 mg
• Japanese pilchard, Canned product (kabayaki)
  
  2 mg
• Chum salmon (ikura)
  
  2 mg
• Mackerel, Processed product (shiosaba)
  
  2 mg
• Mackerel, Processed product (hirakiboshi)
  
  2 mg
• Mackerel (canned products, miso-ni)
  
  2 mg
• Mackerel (canned productswith seasoning)
  
  2 mg
• Pacific saury (baked)
  
  2 mg
• Yellowfin tuna (raw)
  
  2 mg
• Lamprey (raw)
  
  2 mg
• Abalone (steamed and dried)
  
  2 mg
• Japanese scallop (cultured, raw)
  
  2 mg
• Japanese pilchard (baked)
  
  2.1 mg
• Pond smelt (ameni)
  
  2.1 mg
• Hard clam (raw)
  
  2.1 mg
• Pacific saury (mirinboshi)
  
  2.2 mg