Vitamin D Content of Fishes and Shellfishes
(21 - 30)
16.8 μg
(per 80 g edible portion)
Coho salmon (cultured, baked)
44.1 μg
(per 210 g edible portion)
Skipjack, Processed product (namari-bushi)
2.1 μg
(per 10 g edible portion)
Japanese sand lance (ameni)
2.1 μg
(per 10 g edible portion)
Japanese sand lance (raw)
13.6 μg
(per 80 g edible portion)
Pacific saury (mirinboshi)
134.4 μg
(per 960 g edible portion)
Pink salmon (salted)
16 μg
(per 80 g edible portion)
Japanese pilchard, Canned product (in tomato sauce)
20 μg
(per 100 g edible portion)
Japanese pilchard, Canned product (with seasoning)
20 μg
(per 150 g edible portion)
Pacific saury (raw)
36.1 μg
(per 190 g edible portion)
Japanese eel (kabayaki)
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