The amount of Fishes and Shellfishes that contain 3.5 μg of Vitamin D (1 - 10)

• 

  11 μg

  (per 10 g edible portion)

  Anglerfish (liver, raw)
  × 0.3
• 

  232.3 μg

  (per 370 g edible portion)

  Black scraper (ajitsuke-hirakiboshi)
  × 0.02
• 

  9.2 μg

  (per 15 g edible portion)

  Shirasuboshi (semi-dried)
  × 0.4
• 

  5.4 μg

  (per 10 g edible portion)

  Japanese sand lance (niboshi)
  × 0.6
• 

  17.5 μg

  (per 35 g edible portion)

  Pacific herring (migaki-nishin)
  × 0.2
• 

  25.5 μg

  (per 60 g edible portion)

  Japanese pilchard (maruboshi)
  × 0.1
• 

  42.3 μg

  (per 90 g edible portion)

  Chum salmon (sujiko)
  × 0.08
• 

  4.6 μg

  (per 10 g edible portion)

  Shirasuboshi (mild dried)
  × 0.8
• 

  13.2 μg

  (per 30 g edible portion)

  Chum salmon (ikura)
  × 0.3
• 

  21.1 μg

  (per 55 g edible portion)

  Sockeye salmon (baked)
  × 0.2