Fishes and Shellfishes Low in Iron (321st - 340th) (per 100 g edible portion)

• Pacific saury (canned product, kabayaki)
  
  2.9 mg
• Topshell (canned with seasoning)
  
  2.9 mg
• Cockle (foot, raw)
  
  2.9 mg
• Japanese anchovy (tazukuri)
  
  3 mg
• Sakura shrimp (niboshi)
  
  3 mg
• Sea squirt (shiokara)
  
  3 mg
• Carp (cultured, viscera, raw)
  
  3.1 mg
• Brownstriped mackerel scad (kusaya)
  
  3.2 mg
• Sakura shrimp (dried)
  
  3.2 mg
• Hard clam (baked)
  
  3.3 mg
• Keen's gaper (siphon, raw)
  
  3.3 mg
• Japanese sand lance (ameni)
  
  3.4 mg
• Pacific herring (smoked)
  
  3.5 mg
• Mussel (raw)
  
  3.5 mg
• Mirinboshi (anchovy)
  
  3.7 mg
• Skipjack, Processed product (namari)
  
  3.7 mg
• Short-necked clam (raw)
  
  3.8 mg
• Apple snail (canned in brine)
  
  3.9 mg
• Hard clam (boiled)
  
  3.9 mg
• Shrimp, Processed product (tsukudani)
  
  3.9 mg