The amount of Fishes and Shellfishes that contain 40 μg of Vitamin D (41 - 50)

• 

  14.3 μg

  (per 95 g edible portion)

  Coho salmon (cultured, raw)
  × 2.8
• 

  12.8 μg

  (per 155 g edible portion)

  Three-line grunt (raw)
  × 3.1
• 

  11.2 μg

  (per 80 g edible portion)

  Hairtail (raw)
  × 3.6
• 

  11.8 μg

  (per 120 g edible portion)

  Pacific saury (hirakiboshi)
  × 3.4
• 

  16.2 μg

  (per 152 g edible portion)

  Japanese pilchard (boiled)
  × 2.5
• 

  20.8 μg

  (per 160 g edible portion)

  Pacific saury (canned product, with seasoning)
  × 1.9
• 

  35.1 μg

  (per 540 g edible portion)

  Brown sole (raw)
  × 1.1
• 

  7.9 μg

  (per 65 g edible portion)

  Spanish mackerel (baked)
  × 5.1
• 

  12 μg

  (per 100 g edible portion)

  Pacific saury (canned product, kabayaki)
  × 3.3
• 

  22.5 μg

  (per 250 g edible portion)

  Mackerel, Processed product (hirakiboshi)
  × 1.8