Fishes and Shellfishes Low in Vitamin D (301st - 320th) (per 100 g edible portion)

• Mackerel (canned products, in brine)
  
  11 μg
• Tilapia (raw)
  
  11 μg
• Spangled emperor (raw)
  
  11 μg
• Mezashi (baked)
  
  11.1 μg
• Mackerel (baked)
  
  11.3 μg
• Rainbow trout (cultured in sea, baked)
  
  11.9 μg
• Striped marlin (raw)
  
  12 μg
• Rainbow trout (cultured in freshwater, raw)
  
  12 μg
• Mackerel (saba-bushi)
  
  12 μg
• Mackerel, Processed product (hirakiboshi)
  
  12 μg
• Pacific saury (canned product, kabayaki)
  
  12 μg
• Young bluefin tuna (raw)
  
  12 μg
• Lamprey (dried)
  
  12 μg
• Spanish mackerel (baked)
  
  12.1 μg
• Carp (cultured, boiled)
  
  12.3 μg
• Brown sole (raw)
  
  13 μg
• Pacific saury (canned product, with seasoning)
  
  13 μg
• Pacific herring (ovary, raw)
  
  13 μg
• Japanese pilchard (boiled)
  
  13.3 μg
• Carp (cultured, raw)
  
  14 μg