Fishes and Shellfishes High in Vitamin D (141st - 160th) (per 100 g edible portion)

• Japanese pilchard, Canned product (in oil)
  
  7 μg
• Brownstriped mackerel scad (hirakiboshi)
  
  7 μg
• Brownstriped mackerel scad (baked)
  
  7 μg
• Atlantic mackerel (boiled)
  
  6.6 μg
• Red sea bream (cultured, baked)
  
  6.3 μg
• Yellowfin tuna (raw)
  
  6 μg
• Purple puffer (raw)
  
  6 μg
• Yellowfin goby (kanroni)
  
  6 μg
• Pacific cod (dried split)
  
  6 μg
• Skipjack, Processed product (kezuri-bushi tsukudani)
  
  6 μg
• Skipjack, Processed product (katsuo-bushi)
  
  6 μg
• Japanese pilchard, Canned product (in brine)
  
  6 μg
• Brownstriped mackerel scad (raw)
  
  6 μg
• Loach (boiled)
  
  5.5 μg
• Yellowtail (mature, baked)
  
  5.4 μg
• Red sea bream (cultured, boiled)
  
  5.4 μg
• Fish paste product (tsumire)
  
  5 μg
• Silver pomfret (raw)
  
  5 μg
• Tuna, Canned product (flaked meat with seasoning)
  
  5 μg
• Southern bluefin tuna (fatty meat, raw)
  
  5 μg