The amount of Fishes and Shellfishes that contain 4.5 μg of Vitamin D (181 - 190)

• 

  0.3 μg

  (per 6 g edible portion)

  Loach (boiled)
  × 15
• 

  9.7 μg

  (per 180 g edible portion)

  Yellowtail (mature, baked)
  × 0.5
• 

  56.6 μg

  (per 1310 g edible portion)

  Red sea bream (cultured, boiled)
  × 0.08
• 

  3 μg

  (per 60 g edible portion)

  Fish paste product (tsumire)
  × 1.5
• 

  13.8 μg

  (per 460 g edible portion)

  Silver pomfret (raw)
  × 0.3
• 

  7.3 μg

  (per 145 g edible portion)

  Tuna, Canned product (flaked meat with seasoning)
  × 0.6
• 

  4 μg

  (per 80 g edible portion)

  Conger pike (raw)
  × 1.1
• 

  32.8 μg

  (per 1310 g edible portion)

  Red sea bream (wild, raw)
  × 0.1
• 

  9.5 μg

  (per 190 g edible portion)

  Mackerel (canned productswith seasoning)
  × 0.5
• 

  9.5 μg

  (per 190 g edible portion)

  Mackerel (canned products, miso-ni)
  × 0.5