Fishes and Shellfishes Low in Vitamin D (241st - 260th) (per 100 g edible portion)

• Yellowfin goby (kanroni)
  
  6 μg
• Purple puffer (raw)
  
  6 μg
• Yellowfin tuna (raw)
  
  6 μg
• Red sea bream (cultured, baked)
  
  6.3 μg
• Atlantic mackerel (boiled)
  
  6.6 μg
• Brownstriped mackerel scad (baked)
  
  7 μg
• Brownstriped mackerel scad (hirakiboshi)
  
  7 μg
• Japanese pilchard, Canned product (in oil)
  
  7 μg
• Gizzard shad (amazu-zuke)
  
  7 μg
• Pink salmon (canned in brine)
  
  7 μg
• Spanish mackerel (raw)
  
  7 μg
• Albacore (raw)
  
  7 μg
• Southern blue whiting (raw)
  
  7 μg
• Atlantic horse mackerel (baked)
  
  7.2 μg
• Atlantic horse mackerel (raw)
  
  8 μg
• Ayu sweetfish (cultured, raw)
  
  8 μg
• Ayu sweetfish (cultured, viscera, raw)
  
  8 μg
• Big-eye sardine (maruboshi)
  
  8 μg
• Black scraper (raw)
  
  8 μg
• Chum salmon (canned in brine)
  
  8 μg