Fishes and Shellfishes Low in Vitamin D (181st - 200th) (per 100 g edible portion)

• Yellowfin goby (raw)
  
  3 μg
• Bastard halibut (wild, raw)
  
  3 μg
• Gurnard (raw)
  
  3 μg
• Atka mackerel (raw)
  
  3 μg
• Atka mackerel (salted)
  
  3 μg
• Tuna, Canned product (flaked light meat in brine)
  
  3 μg
• Lamprey (raw)
  
  3 μg
• Japanese bluefish (boiled)
  
  3.6 μg
• Crucian carp (boiled)
  
  3.8 μg
• Ayu sweetfish (wild, viscera, baked)
  
  4 μg
• Japanese anchovy (raw)
  
  4 μg
• Skipjack (caught in spring, raw)
  
  4 μg
• Skipjack, Processed product (namari)
  
  4 μg
• Skipjack, Processed product (kezuri-bushi)
  
  4 μg
• Skipjack, Canned product (flaked meat in oil)
  
  4 μg
• With ovary (raw)
  
  4 μg
• Amberjack (raw)
  
  4 μg
• Kichiji rockfish (raw)
  
  4 μg
• Sablefish (raw)
  
  4 μg
• Yellow sea bream (raw)
  
  4 μg