Vitamin D Content of Foods
(31 - 40)
16 μg
(per 80 g edible portion)
Japanese pilchard, Canned product (in tomato sauce)
20 μg
(per 100 g edible portion)
Japanese pilchard, Canned product (with seasoning)
20 μg
(per 150 g edible portion)
Pacific saury (raw)
36.1 μg
(per 190 g edible portion)
Japanese eel (kabayaki)
14.9 μg
(per 150 g edible portion)
Bastard halibut (cultured, raw)
1.8 μg
(per 10 g edible portion)
Japanese anchovy (niboshi)
61.4 μg
(per 540 g edible portion)
Brown sole (baked)
6.3 μg
(per 80 g edible portion)
Ayu sweetfish (cultured, baked)
3.1 μg
(per 18 g edible portion)
Pacific herring (ovary, salted, desalted)
17 μg
(per 100 g edible portion)
Japanese pilchard, Canned product (kabayaki)
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