The amount of Fishes and Shellfishes that contain 2.5 μg of Vitamin D (61 - 70)

• 

  14.9 μg

  (per 150 g edible portion)

  Bastard halibut (cultured, raw)
  × 0.2
• 

  1.8 μg

  (per 10 g edible portion)

  Japanese anchovy (niboshi)
  × 1.4
• 

  61.4 μg

  (per 540 g edible portion)

  Brown sole (baked)
  × 0.04
• 

  6.3 μg

  (per 80 g edible portion)

  Ayu sweetfish (cultured, baked)
  × 0.4
• 

  3.1 μg

  (per 18 g edible portion)

  Pacific herring (ovary, salted, desalted)
  × 0.8
• 

  17 μg

  (per 100 g edible portion)

  Japanese pilchard, Canned product (kabayaki)
  × 0.1
• 

  31.1 μg

  (per 186 g edible portion)

  Chinook salmon (baked)
  × 0.08
• 

  58.3 μg

  (per 540 g edible portion)

  Brown sole (boiled)
  × 0.04
• 

  33.1 μg

  (per 207 g edible portion)

  Chinook salmon (raw)
  × 0.08
• 

  14.5 μg

  (per 130 g edible portion)

  Pacific saury (baked)
  × 0.2