Fishes and Shellfishes Low in Iron (301st - 320th) (per 100 g edible portion)

• Scallop (raw)
  
  2.2 mg
• Ocellated octopus (raw)
  
  2.2 mg
• Japanese sand lance (tsukudani)
  
  2.3 mg
• Big-eye sardine (raw)
  
  2.3 mg
• Japanese pilchard, Canned product (with seasoning)
  
  2.3 mg
• Yellowtail (mature, baked)
  
  2.3 mg
• Caviar (salted product)
  
  2.4 mg
• Japanese sand lance (raw)
  
  2.5 mg
• Mezashi (raw)
  
  2.6 mg
• Tatamiiwashi
  
  2.6 mg
• Japanese pilchard, Canned product (in brine)
  
  2.6 mg
• Japanese sculpin (boiled)
  
  2.6 mg
• Frigate mackerel (raw)
  
  2.6 mg
• Skipjack, Canned product (flaked meat with seasoning)
  
  2.6 mg
• Pond smelt (tsukudani)
  
  2.6 mg
• Oyster (cultured, boiled)
  
  2.6 mg
• Chum salmon (sujiko)
  
  2.7 mg
• Firefly squid (tsukudani)
  
  2.7 mg
• Japanese sculpin (raw)
  
  2.8 mg
• Scallop (boiled)
  
  2.8 mg