Fishes and Shellfishes Low in Vitamin B7 (Biotin) (41st - 60th) (per 100 g edible portion)

• Yellowtail (mature, raw)
  
  7.7 μg
• Red sea bream (cultured, raw)
  
  7.9 μg
• Mackerel (baked)
  
  8 μg
• Mackerel (boiled)
  
  8.1 μg
• Red sea bream (cultured, boiled)
  
  8.4 μg
• Pacific saury (baked)
  
  8.7 μg
• Chum salmon (raw)
  
  9 μg
• Red sea bream (cultured, baked)
  
  9.2 μg
• Bastard halibut (cultured, raw)
  
  10.2 μg
• Chum salmon (boiled)
  
  10.3 μg
• Japanese eel (kabayaki)
  
  10.4 μg
• Chum salmon (baked)
  
  12.3 μg
• Striped marlin (raw)
  
  13.1 μg
• Anglerfish (liver, raw)
  
  13.4 μg
• Skipjack, Processed product (katsuo-bushi)
  
  14.9 μg
• Japanese pilchard (raw)
  
  17.1 μg
• Atlantic capelin (semi-dried, raw)
  
  17.1 μg
• Walleye pollack (tarako, raw)
  
  17.6 μg
• Shishamo smelt (semi-dried, raw)
  
  17.9 μg
• Japanese anchovy (raw)
  
  18.3 μg