The amount of Foods that contain 20 μg of Vitamin D (141 - 150)

• 

  0.1 μg

  (per 3 g edible portion)

  Yeast (baker's yeast, dried)
  × 200
• 

  0.2 μg

  (per 8 g edible portion)

  Japanese quail's egg (boiled and canned in brine)
  × 100
• 

  1.7 μg

  (per 92 g edible portion)

  Horse mackerel (hirakiboshi, baked)
  × 11.8
• 

  0.3 μg

  (per 13 g edible portion)

  Japanese quail's egg (whole, raw)
  × 66.7
• 

  0.9 μg

  (per 36 g edible portion)

  Atlantic capelin (semi-dried, baked)
  × 22.2
• 

  0.3 μg

  (per 15 g edible portion)

  Shishamo smelt (semi-dried, baked)
  × 66.7
• 

  1.3 μg

  (per 100 g edible portion)

  Horse mackerel (boiled)
  × 15.4
• 

  0.4 μg

  (per 15 g edible portion)

  Shiitake, Nama-shiitake (boiled)
  × 50
• 

  0.4 μg

  (per 18 g edible portion)

  Common mushroom (canned in brine, solids)
  × 50
• 

  2.8 μg

  (per 140 g edible portion)

  Bunashimeji (raw)
  × 7.1