The amount of Fishes and Shellfishes that contain 2.5 μg of Vitamin D (201 - 210)

• 

  1.3 μg

  (per 25 g edible portion)

  Skipjack, Processed product (kakuni)
  × 1.9
• 

  4.5 μg

  (per 90 g edible portion)

  Ayu sweetfish (wild, viscera, raw)
  × 0.6
• 

  4.1 μg

  (per 90 g edible portion)

  Croaker (baked)
  × 0.6
• 

  3.2 μg

  (per 80 g edible portion)

  Tuna, Canned product (flaked white meat in oil)
  × 0.8
• 

  6 μg

  (per 250 g edible portion)

  Atka mackerel (hirakiboshi)
  × 0.4
• 

  28.8 μg

  (per 1200 g edible portion)

  Yellowtail (young, cultured, raw)
  × 0.09
• 

  0.2 μg

  (per 6 g edible portion)

  Loach (raw)
  × 12.5
• 

  1.8 μg

  (per 45 g edible portion)

  Walleye pollack (tarako, raw)
  × 1.4
• 

  8.1 μg

  (per 450 g edible portion)

  Black sea bream (raw)
  × 0.3
• 

  2.7 μg

  (per 170 g edible portion)

  Yellow sea bream (raw)
  × 0.9