The amount of Fishes and Shellfishes that contain 20 μg of Vitamin D (11 - 20)

• 

  21.5 μg

  (per 65 g edible portion)

  Sockeye salmon (raw)
  × 0.9
• 

  299.5 μg

  (per 960 g edible portion)

  Pink salmon (baked)
  × 0.07
• 

  3 μg

  (per 10 g edible portion)

  Japanese anchovy (tazukuri)
  × 6.7
• 

  18.2 μg

  (per 65 g edible portion)

  Sockeye salmon (smoked)
  × 1.1
• 

  26.6 μg

  (per 105 g edible portion)

  Chum salmon (aramaki baked)
  × 0.8
• 

  8.8 μg

  (per 35 g edible portion)

  Mirinboshi (anchovy)
  × 2.3
• 

  1.7 μg

  (per 7 g edible portion)

  Blue sprat (seasoned and dried)
  × 11.8
• 

  2.3 μg

  (per 10 g edible portion)

  Japanese sand lance (tsukudani)
  × 8.7
• 

  211.2 μg

  (per 960 g edible portion)

  Pink salmon (raw)
  × 0.09
• 

  25.2 μg

  (per 120 g edible portion)

  Chum salmon (aramaki raw)
  × 0.8