Fishes and Shellfishes Low in Iron (361st - 380th) (per 100 g edible portion)

• Sea squirt (raw)
  
  5.7 mg
• Japanese sculpin (tsukudani)
  
  5.8 mg
• Blue sprat (seasoned and dried)
  
  5.9 mg
• Skipjack, Processed product (kakuni)
  
  6 mg
• Loach (boiled)
  
  6.4 mg
• Crucian carp (kanroni)
  
  6.5 mg
• Japanese sand lance (niboshi)
  
  6.6 mg
• Chum salmon (mefun)
  
  6.8 mg
• Opossum shrimp (tsukudani)
  
  7.1 mg
• Mackerel (saba-bushi)
  
  7.2 mg
• Hard clam (tsukudani)
  
  7.2 mg
• Ayu sweetfish (cultured, viscera, raw)
  
  8 mg
• Skipjack, Processed product (kezuri-bushi tsukudani)
  
  8 mg
• Skipjack, Processed product (kezuri-bushi)
  
  9 mg
• Firefly squid (seasoned and smoked)
  
  10 mg
• Ark shell (canned with seasoning)
  
  11.3 mg
• Yellowfin goby (tsukudani)
  
  12.4 mg
• Shrimp, Processed product (boiled and dried shrimps)
  
  15.1 mg
• Japanese anchovy (niboshi)
  
  18 mg
• Short-necked clam (tsukudani)
  
  18.8 mg