The amount of Fishes and Shellfishes that contain 4.5 μg of Vitamin D (161 - 170)

• 

  4.8 μg

  (per 70 g edible portion)

  Big-eye sardine (maruboshi)
  × 0.9
• 

  3.2 μg

  (per 80 g edible portion)

  Ayu sweetfish (cultured, raw)
  × 1.4
• 

  19.6 μg

  (per 280 g edible portion)

  Albacore (raw)
  × 0.2
• 

  6.3 μg

  (per 90 g edible portion)

  Spanish mackerel (raw)
  × 0.7
• 

  12.6 μg

  (per 180 g edible portion)

  Pink salmon (canned in brine)
  × 0.4
• 

  9.1 μg

  (per 130 g edible portion)

  Gizzard shad (amazu-zuke)
  × 0.5
• 

  4.9 μg

  (per 70 g edible portion)

  Japanese pilchard, Canned product (in oil)
  × 0.9
• 

  6 μg

  (per 95 g edible portion)

  Red sea bream (cultured, baked)
  × 0.8
• 

  12.6 μg

  (per 210 g edible portion)

  Yellowfin tuna (raw)
  × 0.4
• 

  4.6 μg

  (per 140 g edible portion)

  Pacific cod (dried split)
  × 1