The amount of Foods that contain 4.5 μg of Vitamin D (181 - 190)

• 

  6.3 μg

  (per 90 g edible portion)

  Spanish mackerel (raw)
  × 0.7
• 

  12.6 μg

  (per 180 g edible portion)

  Pink salmon (canned in brine)
  × 0.4
• 

  9.1 μg

  (per 130 g edible portion)

  Gizzard shad (amazu-zuke)
  × 0.5
• 

  4.9 μg

  (per 70 g edible portion)

  Japanese pilchard, Canned product (in oil)
  × 0.9
• 

  6 μg

  (per 95 g edible portion)

  Red sea bream (cultured, baked)
  × 0.8
• 

  4.2 μg

  (per 68 g edible portion)

  Pidan
  × 1.1
• 

  0.6 μg

  (per 10 g edible portion)

  Usuhiratake (raw)
  × 7.5
• 

  12.6 μg

  (per 210 g edible portion)

  Yellowfin tuna (raw)
  × 0.4
• 

  4.6 μg

  (per 140 g edible portion)

  Pacific cod (dried split)
  × 1
• 

  2.5 μg

  (per 41 g edible portion)

  Matsutake (canned in water)
  × 1.8