Fishes and Shellfishes Low in Vitamin D (261st - 280th) (per 100 g edible portion)

• Mackerel, Processed product (shimesaba)
  
  8 μg
• Red sea bream (cultured, raw)
  
  8 μg
• Yellowtail (mature, raw)
  
  8 μg
• Masu trout (cultured, raw)
  
  8 μg
• Pond smelt (tsukudani)
  
  8 μg
• Ayu sweetfish (cultured, viscera, baked)
  
  8.6 μg
• Fat greenling (raw)
  
  9 μg
• Amago salmon (cultured, raw)
  
  9 μg
• Big-eye sardine (raw)
  
  9 μg
• Skipjack (caught in autumn, raw)
  
  9 μg
• Skipjack, Canned product (flaked meat with seasoning)
  
  9 μg
• Japanese whiting (raw)
  
  9 μg
• Carp (cultured, viscera, raw)
  
  9 μg
• Gizzard shad (raw)
  
  9 μg
• Pond smelt (ameni)
  
  9 μg
• Mackerel (boiled)
  
  9.4 μg
• Atlantic horse mackerel (boiled)
  
  9.6 μg
• Japanese pilchard (raw)
  
  10 μg
• Japanese pilchard (shioiwashi)
  
  10 μg
• Pale chub (raw)
  
  10 μg