Vitamin D Content of Foods
(11 - 20)
4.6 μg
(per 10 g edible portion)
Shirasuboshi (mild dried)
13.2 μg
(per 30 g edible portion)
Chum salmon (ikura)
9.9 μg
(per 25 g edible portion)
Kikurage (boiled)
21.1 μg
(per 55 g edible portion)
Sockeye salmon (baked)
21.5 μg
(per 65 g edible portion)
Sockeye salmon (raw)
299.5 μg
(per 960 g edible portion)
Pink salmon (baked)
3 μg
(per 10 g edible portion)
Japanese anchovy (tazukuri)
18.2 μg
(per 65 g edible portion)
Sockeye salmon (smoked)
26.6 μg
(per 105 g edible portion)
Chum salmon (aramaki baked)
8.8 μg
(per 35 g edible portion)
Mirinboshi (anchovy)
<
1
2
…
137
>
