The amount of Fishes and Shellfishes that contain 3.5 μg of Vitamin D (141 - 150)

• 

  13.1 μg

  (per 145 g edible portion)

  Skipjack, Canned product (flaked meat with seasoning)
  × 0.3
• 

  105.3 μg

  (per 1800 g edible portion)

  Skipjack (caught in autumn, raw)
  × 0.03
• 

  5.3 μg

  (per 90 g edible portion)

  Big-eye sardine (raw)
  × 0.7
• 

  5.9 μg

  (per 130 g edible portion)

  Amago salmon (cultured, raw)
  × 0.6
• 

  16.2 μg

  (per 360 g edible portion)

  Fat greenling (raw)
  × 0.2
• 

  0.6 μg

  (per 8 g edible portion)

  Pond smelt (tsukudani)
  × 5.8
• 

  216 μg

  (per 4500 g edible portion)

  Yellowtail (mature, raw)
  × 0.02
• 

  47.2 μg

  (per 1310 g edible portion)

  Red sea bream (cultured, raw)
  × 0.07
• 

  2.4 μg

  (per 30 g edible portion)

  Mackerel, Processed product (shimesaba)
  × 1.5
• 

  10.4 μg

  (per 370 g edible portion)

  Black scraper (raw)
  × 0.3