Vitamin D Content of Fishes and Shellfishes
(1 - 10)
11 μg
(per 10 g edible portion)
Anglerfish (liver, raw)
232.3 μg
(per 370 g edible portion)
Black scraper (ajitsuke-hirakiboshi)
9.2 μg
(per 15 g edible portion)
Shirasuboshi (semi-dried)
5.4 μg
(per 10 g edible portion)
Japanese sand lance (niboshi)
17.5 μg
(per 35 g edible portion)
Pacific herring (migaki-nishin)
25.5 μg
(per 60 g edible portion)
Japanese pilchard (maruboshi)
42.3 μg
(per 90 g edible portion)
Chum salmon (sujiko)
4.6 μg
(per 10 g edible portion)
Shirasuboshi (mild dried)
13.2 μg
(per 30 g edible portion)
Chum salmon (ikura)
21.1 μg
(per 55 g edible portion)
Sockeye salmon (baked)
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