Fishes and Shellfishes Low in Vitamin D (201st - 220th) (per 100 g edible portion)

• Black sea bream (raw)
  
  4 μg
• Yellowstriped butterfish (raw)
  
  4 μg
• Walleye pollack (tarako, raw)
  
  4 μg
• Loach (raw)
  
  4 μg
• Catfish (raw)
  
  4 μg
• Ocellate puffer (cultured, raw)
  
  4 μg
• Crucian carp (raw)
  
  4 μg
• Yellowtail (young, cultured, raw)
  
  4 μg
• Atka mackerel (hirakiboshi)
  
  4 μg
• Southern bluefin tuna (lean meat, raw)
  
  4 μg
• Tuna, Canned product (flaked white meat in oil)
  
  4 μg
• Japanese bluefish (raw)
  
  4 μg
• Croaker (baked)
  
  4.6 μg
• With ovary (boiled)
  
  4.7 μg
• Japanese sculpin (boiled)
  
  4.9 μg
• Ayu sweetfish (wild, viscera, raw)
  
  5 μg
• Char (cultured, raw)
  
  5 μg
• Skipjack, Processed product (kakuni)
  
  5 μg
• Marbled sole (raw)
  
  5 μg
• Mackerel (canned products, miso-ni)
  
  5 μg