Vitamin D Content of Fishes and Shellfishes
(11 - 20)
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)
1.7 μg
(per 7 g edible portion)
Blue sprat (seasoned and dried)
2.3 μg
(per 10 g edible portion)
Japanese sand lance (tsukudani)
211.2 μg
(per 960 g edible portion)
Pink salmon (raw)
25.2 μg
(per 120 g edible portion)
Chum salmon (aramaki raw)
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