The amount of Fishes and Shellfishes that contain 4.5 μg of Vitamin D (21 - 30)

• 

  21.5 μg

  (per 65 g edible portion)

  Sockeye salmon (raw)
  × 0.2
• 

  299.5 μg

  (per 960 g edible portion)

  Pink salmon (baked)
  × 0.02
• 

  3 μg

  (per 10 g edible portion)

  Japanese anchovy (tazukuri)
  × 1.5
• 

  18.2 μg

  (per 65 g edible portion)

  Sockeye salmon (smoked)
  × 0.2
• 

  26.6 μg

  (per 105 g edible portion)

  Chum salmon (aramaki baked)
  × 0.2
• 

  8.8 μg

  (per 35 g edible portion)

  Mirinboshi (anchovy)
  × 0.5
• 

  1.7 μg

  (per 7 g edible portion)

  Blue sprat (seasoned and dried)
  × 2.6
• 

  2.3 μg

  (per 10 g edible portion)

  Japanese sand lance (tsukudani)
  × 2
• 

  211.2 μg

  (per 960 g edible portion)

  Pink salmon (raw)
  × 0.02
• 

  25.2 μg

  (per 120 g edible portion)

  Chum salmon (aramaki raw)
  × 0.2