Vitamin D Content of Fishes and Shellfishes
(41 - 50)
14.3 μg
(per 95 g edible portion)
Coho salmon (cultured, raw)
12.8 μg
(per 155 g edible portion)
Three-line grunt (raw)
11.2 μg
(per 80 g edible portion)
Hairtail (raw)
11.8 μg
(per 120 g edible portion)
Pacific saury (hirakiboshi)
16.2 μg
(per 152 g edible portion)
Japanese pilchard (boiled)
20.8 μg
(per 160 g edible portion)
Pacific saury (canned product, with seasoning)
35.1 μg
(per 540 g edible portion)
Brown sole (raw)
7.9 μg
(per 65 g edible portion)
Spanish mackerel (baked)
12 μg
(per 100 g edible portion)
Pacific saury (canned product, kabayaki)
22.5 μg
(per 250 g edible portion)
Mackerel, Processed product (hirakiboshi)
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