The amount of Foods that contain 2.5 μg of Vitamin D (161 - 170)

• 

  5.9 μg

  (per 130 g edible portion)

  Amago salmon (cultured, raw)
  × 0.4
• 

  16.2 μg

  (per 360 g edible portion)

  Fat greenling (raw)
  × 0.2
• 

  0.6 μg

  (per 8 g edible portion)

  Pond smelt (tsukudani)
  × 4.2
• 

  216 μg

  (per 4500 g edible portion)

  Yellowtail (mature, raw)
  × 0.01
• 

  47.2 μg

  (per 1310 g edible portion)

  Red sea bream (cultured, raw)
  × 0.05
• 

  2.4 μg

  (per 30 g edible portion)

  Mackerel, Processed product (shimesaba)
  × 1
• 

  10.4 μg

  (per 370 g edible portion)

  Black scraper (raw)
  × 0.2
• 

  4.8 μg

  (per 70 g edible portion)

  Big-eye sardine (maruboshi)
  × 0.5
• 

  3.2 μg

  (per 80 g edible portion)

  Ayu sweetfish (cultured, raw)
  × 0.8
• 

  19.6 μg

  (per 280 g edible portion)

  Albacore (raw)
  × 0.1