Vitamin D Content of Foods
48.5 μg
(per 5 g edible portion)
Shiro-kikurage (dried)
65.3 μg
(per 15 g edible portion)
Kikurage (dried)
11 μg
(per 10 g edible portion)
Anglerfish (liver, raw)
4.7 μg
(per 5 g edible portion)
Shiro-kikurage (boiled)
232.3 μg
(per 370 g edible portion)
Black scraper (ajitsuke-hirakiboshi)
9.2 μg
(per 15 g edible portion)
Shirasuboshi (semi-dried)
5.4 μg
(per 10 g edible portion)
Japanese sand lance (niboshi)
17.5 μg
(per 35 g edible portion)
Pacific herring (migaki-nishin)
25.5 μg
(per 60 g edible portion)
Japanese pilchard (maruboshi)
42.3 μg
(per 90 g edible portion)
Chum salmon (sujiko)
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